Chai Tea & Bourbon Braised Stone Fruit

The smell of bourbon and chia tea simmering on the stove is truly a enticing aromatic experience. It smells like the holidays laced in booze…or just the holidays I guess. Add in some sweet juicy stone fruits, cinnamon, fresh sage, and spicy garam masala and you have a fragrant, comforting, and unique holiday dessert that is simple and satisfying.

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When brainstorming recipes for this All-Clad Giveaway (contest entry form and details here) I tried to come up with an unexpected braised dish to fully utilize this gorgeous and versatile stainless-steel sauteuse pan. I wanted to create a delicious dessert full of fall flavors that would be a breeze to throw together for any occasion, any day of the week.

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I went to the farmer’s market and bought nectarines, plums, and pluots. I also picked up some fresh sage because I am obsessed with using herbs in sweet dishes. You could use any combination of stone-fruits that you prefer, I just grabbed the most vibrant and juicy looking ones.

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I knew I’d be using bourbon to braise the fruit because it is my favorite spirit to use in dessert recipes. But I wanted to add another element and thought that the spiced flavor of chai tea would accompany the flavors of the fruit well.

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I needed a cold and creamy topping to contrast the warm mulled fruit and while ice cream would have sufficed I opted for more decadence. I whipped mascarpone cheese with some heavy cream and honey and the result was a rich and indulgent topping that melted into the fruit wonderfully. In the future I’d probably add a textured element like some cinnamon-spiced granola, but this dessert stands very well on its own.

What are some of your go-to holiday desserts?

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Chai and Bourbon Braised Stone Fruit
Serves 4
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Ingredients
  1. For the Fruit
  2. 4-5 cups sliced stone fruits (plums, Peaches, Nectarines, etc..)
  3. 10 sage leaves
  4. 2 Tbsp. unsalted butter
  5. ¼ tsp. cinnamon
  6. ¼ tsp. garam masala
  7. Pinch nutmeg
  8. ½ tsp. vanilla extract
  9. 2 Tbsp. Chai tea from concentrate
  10. 4 Tbsp. bourbon
  11. ¼ cup Sweet Revenge Coconut Sugar (or brown sugar)
  12. For the Whipped Mascarpone
  13. 8 oz. mascarpone
  14. 8 oz. heavy cream
  15. ¼ cup honey
  16. ½ tsp. vanilla extract
Instructions
  1. Make the Whipped Mascarpone
  2. Chill your mixing bowl and whisk/beaters in the fridge for 15 minutes.
  3. Place mascarpone and cream into mixing bowl and beat on medium-high until soft peaks form.
  4. Add in honey and vanilla and continue mixing until stiff peaks form. Refrigerate until ready to use.
  5. Make the Fruit
  6. Melt butter in a large pan over medium high heat.
  7. Add in sliced fruit and sage and cook for about 3 minutes.
  8. Add in cinnamon, nutmeg, garam masala, vanilla, chai, and bourbon.
  9. Stir in sugar.
  10. Cover and simmer on low for about 10 minutes until fruit is tender.
  11. Serve immediately with chilled mascarpone!
  12. Enjoy!
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