Recipe by chef Michael Long, serves 4.
Ingredients
2 large peaches, preferably locally grown
1 cup crushed biscotti cookies (from about 6-8 cookies)
4 tablespoons butter, softened
1 cup water
1 cup Leopold Bros. Rocky Mountain Peach Whiskey
1 cup peach juice (from about 2-4 ripe peaches)
1 cup sugar
1 vanilla bean, split lengthwise
4 scoops Robinson Dairy vanilla bean ice cream
1 sprig fresh mint
4 whole biscotti
Directions
Preheat oven to 350. Halve peaches and remove pits and fibrous flesh around pits. Place in small roasting pan or oven-safe sauté pan.
Mix cookie crumbs and butter with a fork. Spoon onto peach halves. Bake peaches 15-20 minutes until fork-tender.
Meanwhile, stir together water, whiskey, peach juice, sugar and vanilla bean in a medium saucepan and bring to a boil. Reduce heat and simmer until reduced by more than half, to a syruplike consistency, about 10 minutes.
Divide syrup into four bowls. Place one peach half in each bowl. Top with ice cream, garnish with torn mint leaves and biscotti.
