What's the best purpose of hard liquor? In my opinion, it's best used in dessert.
Whether it's lighting on fire for a flambe or using it make a fluffy-light pie crust, or dousing fresh peaches in it, liquor is best baked.
My case in point: these bourbon-baked peaches. It's like a boozy peach cobbler without the crust. Obviously delish.
Bourbon-baked peaches (recipe adapted from here)
2 ripe peaches, halfed and pitted
1/4 cup brown sugar
1/8 sea salt
3 tbs bourbon
1/2 tsp pure vanilla extract
parchment paper or foil
Preheat oven to 350 degrees.
Whisk together sugar, salt, bourbon and vanilla until well blended.
Place peaches cut side down on a parchment sheet on a baking sheet (preferrably one with a rim)
Pour half of sugar-bourbon mixture over peaches.
Bake for 10 minutes, remove from oven and turn over. Pour remaining sugar-bourbon over peaches and bake for an additional 10 minutes.
Slice if desired and serve hot over vanilla ice cream or with fresh whipped cream or anything else your heart desires!
Please note that it can take up to two hours for alcohol content to completely bake out of a dish, so these peaches will have a slight kick to them. See this chart for additional information.