Sassy Peach Popsicle
(courtesy of Anthony Fish, chef, Sassafras Eclectic Food Joint in Carson City. Serves 30)
12 fresh peaches
¼ cup bourbon
Simple syrup, to taste
2 tablespoons fresh mint, finely chopped (optional)
Cut an X in skin on bottom of each peach, and blanch them in boiling water 90 seconds. Remove and transfer to ice bath. Peel skin, remove pits, and cut into fine chunks. Stir in bourbon. Mix peach chunks well with liquor, then add simple syrup. Add mint, if using. Pour into popsicle or ice-cube trays. Insert serving stick. Freeze until set.
