Kahlua Spiced Peaches

These spiced peaches get a boozy, warming treatment that turns ordinary canned fruit into something you’d serve at a dinner party. Kahlua, brown sugar, and cinnamon sticks simmer into a fragrant syrup, while tarragon vinegar adds a surprising sharpness that keeps the sweetness in check.

The strips of orange and lemon zest infuse the syrup with bright citrus oils as it cools, and the flavor deepens the longer the peaches sit in the fridge. Give them at least a few hours, but overnight is even better.

Using the canned peach syrup as the base is smart. It already has concentrated peach flavor, so you’re building on that instead of starting from plain water or sugar syrup.

Chef Tips

• Simmer the syrup for the full 5 minutes so the brown sugar dissolves completely and the cinnamon has time to bloom.
• Let the syrup cool slightly before pouring it over the peaches. Boiling liquid can break down the peach halves and turn them mushy.
• These keep in the fridge for up to two weeks. The flavor improves with each day as the Kahlua and spices penetrate deeper.
• Serve chilled alongside vanilla ice cream, pound cake, or over yogurt for breakfast.

Variations

• Swap Kahlua for amaretto for an almond-scented version.
• Use fresh ripe peach halves in summer, poaching them gently in the syrup until just tender.
• Add whole cloves or star anise to the syrup for a more complex spice profile.