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Grilled Peach Oak Reserve Infusion

INGREDIENTS

  • 1 BOTTLE OF TROY & SONS OAK RESERVE
  • 4 FRESH RIPE PEACHES
  • 6 OZ PALM SUGAR

INSTRUCTIONS

  1. WASH PEACHES AND CUT EACH INTO 4-6 SLICES REMOVING THE PIT
  2. SPRAY LIGHTLY WITH PAN SPRAY AND PLACE ON HOT GRILL UNTIL LIGHTLY CHARRED
  3. WHILE STILL WARM, PLACE PEACHES INTO AN AIRTIGHT CONTAINER WITH 6 OZ OF PALM SUGAR AND POUR IN COMPLET BOTTLE OF TROY & SONS OAK RESERVE
  4. REFRIGERATE FOR 3 DAYS
  5. AFTER 3 DAYS, USE AN IMMERSION MIXER OR MASHER TO PULVERIZE THE PEACHES
  6. STRAIN MIXTURE THROUGH A FINE MESH STRAINER AND AGAIN THROUGH A CHEESE CLOTH
  7. CHILL AGAIN IF NECESSARY AND ENJOY STRAIGHT OR OVER FRESH ICE

SUGGESTED GLASSWARE: INFUSION JAR