Peach topping with whiskey and vanilla for pancake night.
October 6 2011
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When you make buttermilk pancakes with whole wheat flour, the nutty sweetness of whole grain all but demands something different than standard syrup. What with all the salsa, pie and cobbler I've been making, my supply of Colorado Angelus peaches is dwindling; buuuut I figured I could still spare a couple stonefruits for the cause of pancake night.
To make this peach topping, I basically took a standard peach jam recipe and runnied it up a bit. Chopped peaches, sugar, a vanilla bean, two fingers of some Kansas-made pioneer whiskey, and 15 minutes of simmer with an occasional stir. To finish, I hit it with a stick blender and adjusted the seasoning with a little bit of malt vinegar and pinch of salt.
If you've made my cranberry sauce, then you know know that stuff like alcohol and the acids in the vinegar work against the thickening power of a fruit's natural pectins; all but guaranteeing that your sauce remains, well, "saucy".
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