Peaches With Bourbon Sauce
|Heavy cream/Half-and-half||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Bourbon||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted (For Brushing Peaches)|
To make sauce, mix cream and sugar together in a small saucepan.
Simmer, stirring constantly, until sugar has melted.
Remove mixture from heat and cool.
Beat egg yolks with nutmeg until light.
In a slow, steady stream, add cream mixture, beating to blend ingredients.
Pour sauce in top pan of a double boiler over simmering water.
Simmer for 5 minutes, stirring often.
Mixture will thicken slightly.
Pour sauce into a bowl, stir in Bourbon, cover, and chill until ready to serve.
Blanch peaches and peel off skins.
Cut peaches in half and discard stones.
Brush with butter.
Preheat stovetop grill.
Cook peaches over medium heat, cut side down, for 2 minutes.
Turn over and grill for 1 minute over medium-high heat.
Remove peaches to individual serving dishes.
Pass Bourbon Sauce at table, allowing guests to help themselves.
Good with cookies.