When the world gives you peaches, make something wonderful. I couldn’t resist buying a lot of peaches from Three Springs Fruit Farm at the Green Spring Station Farmers Market on Saturday. They were so beautiful.
So last night, I decided to pair the peaches with boneless, skinless chicken thighs. I found a Food Network recipe online that is easy and delicious. It calls for chicken breasts, but the thighs worked fine. I can’t wait to have leftovers tonight.
But I got the peaches for another reason, too. It’s time to make my annual brandied peaches, an absolutely luscious mix that is heavenly over vanilla ice cream. I’ve had this recipe for years, and I always have a happy sense of nostalgia when I look at the yellowed, worn paper it is typed on.
It came from one of The Sun’s most gentlemanly features writers, Carleton Jones, who died in January 2008. When I was newbie copy editor at The Sun, Carleton, a splendid cook, shared his summer specialty with me.
I was honored and now make it with reverence each year. I hope you enjoy it, too.
6-8 firm peaches, sliced (see note)
1 cup water
1 cup honey
juice of one lemon
½ teaspoon cinnamon
½ cup brandy
½ cup Kirsch
Slowly heat sliced peaches, water, honey, lemon, and cinnamon in a pan. Add brandy and Kirsch, and stir till blended. Place in a container with a tight-fitting lid and refrigerate at least overnight (48 hours is better). Serve with vanilla ice cream.
Note: A mixture of seasonal berries and peaches can also be used.