Bourbon Carmel Roast Peaches

  • 4 Each-Fresh Peaches-halved and pit removed
  • To Brush-Canola Oil
  • ½ Cup-Brown Sugar
  • 3 Tablespoons-Water
  • 2 Tablespoons-Bourbon
  • 4 Tablespoons-Unsalted Butter
  • ¼ Cup-Heavy Cream
  • ½ Teaspoon-Kosher Salt
  • To Garnish-Granola

Whip Cream

  • 1 Cup-Heavy Whipping Cream
  • ¼ Cup-Powdered Sugar
  • ½ Teaspoons-Almond Extract


  1. Place cream, sugar and extract in the bowl of a stand up mixer, fit with whisk attachment.
  2. Whip cream, slow at first, until stiff peaks form, increasing speed slightly as whip cream thickens.
  3. Whip cream can also be done by hand with a mixing bowl and hand whisk, place in fridge.
  4. Place sugar in a sauce pot over medium high heat.
  5. Add water/bourbon when sugar begins to melt and stir to incorporate.
  6. When it starts to boil stop stirring, let cook to slightly thicken, about 2 minutes.
  7. Whisk in butter to melt, remove from heat and whisk in cream slowly.
  8. Leave at room temperature.
  9. Preheat skillet to medium high heat and oven to 425 degrees.
  10. Brush cut side of peaches with oil and place in skillet.
  11. Cook until slightly charred 2-3 minutes and place in oven to roast.
  12. Roast until peaches are just warmed through and easily pierced with a knife.
  13. Remove and place on a platter or on individual plates, cut side up.
  14. Drizzle with bourbon caramel, top with granola/whip cream and serve.