Tipsy Peaches 醉蜜桃

Now I had Vermouth and brandy in my French Onion Soup, red wine in my steak, what other alcohol can I use for the last course of my Valentine's Day Dinner? 

Whiskey! I found the recipe on the internet and I happened to have every ingredient, yay.

苦艾酒和白蘭地用了在法式洋蔥湯里，牛扒有了紅酒汁，甜品我要用甚麼才配的上這次的情人節晚餐呢？

威士忌！這是個網上找來的食譜，甜蜜的來又簡單，最重要的是家裡現成的有食材。

Ingredients: Because of the delicate taste of peaches you can really taste the quality in the ingredients, so try to use good sugar (here is Okinawa black sugar) and good whiskey (I used Jack Daniels for its sweetness)
             1: Peach (skinned and sliced)
      1 tbsp: butter
      2 tbsp: dark sugar
        1 tsp: vanilla extract
half a cup: whiskey

Instructions:
1. Melt the butter in the pan then put in the peaches, saute until slightly browned. 
2. Add the sugar, vanilla extract and whiskey, keep sauteing for another 10 minutes or until peach can
    be easily cut with a fork and liquid has reduced to a syrup.
3. Serve with vanilla ice-cream. 


食材：由於蜜桃清淡的口感其他食材的質量會有很大的影響，建議糖（這裡用了沖繩黑糖）和威士忌（用了較甜的傑克丹尼）盡量用好一點的。
    1個  蜜桃（去皮切厚片）
1湯匙  牛油
2湯匙  黑糖
1茶匙  雲呢拿精華
  半杯  威士忌

做法：
1，中火融化牛油後放入蜜桃，煎至表面稍微變色。
2，加入糖，雲呢拿精華和威士忌，繼續煎10分鐘左右，到蜜桃用叉子輕輕就可以切開而鍋里
      液體變成糖漿般濃稠時即可。
3，上碟時加上雲呢拿雪糕是絕配。