I don’t really know what else I can say about this recipe. It’s a rich, Southern version of butterscotch sauce with fresh peaches cooked right in, and a nice little kick of bourbon. Of course, this is great over a big scoop of vanilla ice cream. But I’d be lying if I didn’t admit that my favorite way to eat this is with a spoon. A few slices of fresh peaches on the ice cream amps up the flavor, and a sprinkling of chopped pecans ain’t a bad touch either.
Peach Butterbourbon Sauce
2 large peaches or 3 small, peeled and pitted
½ cup (1 stick) butter
1 cup light brown sugar, packed
¼ cup bourbon
Cut the peaches into small chunks and set aside.
Melt the butter in a saucepan, then stir in the sugar and stir until melted. Carefully pour in the bourbon and bring to a boil. Reduce the heat, and add the chopped peaches. Simmer until the peaches are completely soft and disintegrating into the sauce. The ripeness of the peaches will determine how long this takes.
When the peaches are completely soft, puree the sauce with an immersion blender until smooth. If you don’t have an immersion blender, mash the peaches with a sturdy wooden spoon, then press the sauce through a wire sieve.
Serve warm over ice cream. The sauce will keep in an airtight container for up to a week in the fridge. Reheat gently in the microwave, stirring frequently, to loosen up.
Makes about 1 ½ cups sauce