so for those of you reading my blog for the very first time, i did this dinner thing a couple of weeks ago at Eckerts Farm and am now putting up recipes for some of dishes that my brother in law & I created!
This particular post is for the brandied peaches that we poured over a GIGUNDO pork chop which we served on top of a bed of pea tendrils (yes those are a thing, and they’re quite delicious) and cheesy grits!
One of my FAVORITE things about brandied peaches is that they are SO incredibly versatile and take absolutely no time to throw together. You can change spices depending on the dish (sweet vs savory) or make a half batch sweet and a half batch savory all at once. win-win.
any who, i went back to eckerts farm with my people and creepily followed them around with a camera. see below.
and speaking of which: you guys i did something. it’s called video. say it with me. vi-dee-ohhhhh. and i seriously enjoyed myself way more than one should probably admit.
and i didn’t do it by myself either. the boyf helped me. and he helped me edit it. and no, it’s not perfect, but we are for sure going to keep on doing these lil do-dads. stay tuned.
so for now, take a look-see and let me know what you think. and if your thoughts are incredibly negative…….
kidding (sort of)
If your peaches are not fully ripe – don’t fret! The peaches in my video were day of peaches, I didn’t let the ripen as I normally would since I knew I would be cooking them down and adding sweet peach preserves and a little brown sugar. And if they are in true ripened form, then that is just a bonus!
I served my brandied peaches over a cheesy stuffed pork loin wrapped in bacon that I purchased from Eckerts to save me some time 🙂 HOWEVER, I think this would be reeeealllyyy good served over my butternut squash and prosciutto stuffed pork loin