Often I cook with a glass or two (or three if it’s a particularly involved recipe or a particularly harrowing day) of wine. For me, not for the dish. Last week I had occasion to use liquor and fruit two different ways.
Dilemma One: Overripe peaches that I was pained to toss, but could not possibly eat.
I brought one of the five peaches I bought over the weekend to work and tried to eat it but had to admit defeat after two bites. I thought to myself, what would makes these peaches edible? If I was drunk would I eat them? I could safely answer “no.” If they were steeped in alcohol would I eat them? Probably. I trolled around the interwebs and found a recipe for peaches in brown sugar with rum sauce and ice cream at my go-to epicurious.com.