You know I’m not usually one to make the fancy stuff, but the recipe for the above looked so good that it had to be done. And I just tried a search on Gourmet.com, successor of the late and much lamented magazine, so I could link you to it, but it’s not there.
Crapsky. I hope you like the picture.
Well…it’s choux (the eclair itself), which made my house smell like Christmas because my dad used to make puffs from the same batter every year at the holidays.
I bought the peaches from a local farmer yesterday. They’re peeled and sliced and tossed in a little bit of sugar.
The cream is heavy cream to which I added a little more sugar and a little bit of bourbon and whipped until thick.*
The sauce is completely out of control. It’s homemade caramel to which you add sweet butter and more bourbon. Right now the cold of the fridge has made all of that butter firm up, which is good because I’ve been trying to think of things I could stick in there to sop it up with and I don’t even drink.
Then you stack those puppies up and eat them with a fork. Unless you’re my brother-in-law, in which case you go at them like a meatball parm. Which I wholly respect.
Only one month left of summer…I say let peach juice run down your arms.
*I told my Facebook tribe this morning that I didn’t know until I bought this bottle that liquor can come in plastic bottles as well as glass. Useful when I’m on the lam and don’t want to be weighed down when I’m jumping from boxcar to boxcar. Those boys at Jim Beam are always thinkin.’