Kahlua Spiced Peaches Recipes

GRILLED POUND CAKE WITH GRILLED PEACHES AND CINNAMON-VANILLA SYRUP

Steps:

• Combine the sugar and cinnamon stick with 1 cup water in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. Simmer until slightly reduced, about 3 minutes. Remove from the heat, stir in the vanilla and let stand for 10 minutes. The syrup can be made up to 3 days ahead and kept refrigerated; reheat until warm before serving.
• Meanwhile, prepare a grill for medium heat, making sure the grates are very clean. Brush the cut-sides of the peaches and one side of the pound cake slices with the butter.
• Grill the peaches, cut-side down, until well marked, about 5 minutes. Transfer to a cutting board and cut into wedges. Grill the pound cake slices, buttered-side-down, until lightly marked, about 2 minutes.
• Serve each slice of pound cake with the wedges of half a peach; drizzle with syrup and top with a dollop of whipped cream.

KAHLUA® HOMEMADE

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

GRANDMA MARY'S KAHLUA SPICED PEACHES

Steps:

• Drain peaches, set aside.
• Drain 1 1/2 cups of syrup from the peaches into a saucepan.
• Add Kahlua, sugar, vinegar, peels and cinnamon. Bring to a boil. Reduce heat to medium and simmer 5 minutes.
• Pour over drained peaches, cool and refrigerate.

KAHLUA SPICED PEACHES

Steps:

• 1. Drain 1 1/2 cups syrup from peaches into saucepan.
• 2. Add Kahlua, sugar, vinegar, peels and cinnamon.
• 3. Bring to a boil.
• 4. Then simmer for 5 minutes.
• 5. Pour over drained peaches and cool and refrigerate.