Farmers market recipe: Rum-poached peaches

Rum-poached peaches are a perfect summer dessert.

This dessert is chilled, but it’s no kid’s ice pop. The burst of rum makes for a complex, grown-up flavor. With peach season in full swing, fresh local peaches can make that flavor even better.

More good news about this dish: You can find the peaches, honey, fennel, and whipping cream or yogurt all at a local farmers market.

Need to find a market? Check out this guide. Already have your ingredients? Jump right in.

Rum-poached peaches

Serves 2. Recipe may be multiplied.

• 2 large peaches, halved and stoned (leaving the skin on is okay)
• ¾ c. water
• ¼ c. honey
• pinch salt
• 2 tsp. lemon juice
• 1 tbs. butter
• ¼ c. rum or your choice
• ½ c. homemade whipped cream (from about ¼ c. whipping cream--get a great how-to here) or yogurt sweetened with a little more honey
• Fennel top or flower for garnish, optional

In a medium saucepan, heat the water, honey, salt, and lemon juice until the honey has melted. Placed the halved peaches in a single layer in the sauce. Cover and simmer for 10 to 15 minutes, turning peaches once to ensure even poaching. Peaches are ready when a fork easily pierces the flesh but the fruit is not mushy. Remove the peaches from the pan, and discard the skins. Chill the peaches.

Add butter and rum to the sauce and allow the butter to melt. Mix well, transfer to a storage container, and refrigerate.

When peaches are chilled, reheat the sauce on low heat, just until the butter is melted.

Serve by placing two peach halves in each dish or bowl, then topping with a few tablespoons of sauce, whipped cream or yogurt, and the fennel top or flowers (if desired).

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