NEW JACK DANIEL’S DESSERT RECIPE BY LARA LYN CARTER
By Doc Lawrence
|MISS MARY BOBO'S BOARDING HOUSE|
|LARA LYN CARTER|
4 tablespoons sugar
8 tablespoons peach preserves
4 tablespoons of Jack Daniels Whiskey
Chop the peaches into tiny bite size pieces and place in a bowl. Pour 1 tablespoon of Jack Daniel’s Tennessee Whiskey over the peaches.
Using a vegetable peeler, remove the rind from the lemon. Place the lemon rind, rice, milk, and sugar in a pot and bring to a boil; then reduce heat and simmer for 15 minutes stirring often to prevent the mixture from sticking. Drain the residual Jack Daniels from the chopped peaches and stir the peaches into the rice pudding mixture. Remove the pudding from the heat and divide evenly into 4 serving bowls.
For the glaze, stir the preserves and 3 tablespoons of Jack Daniel’s into a saucepan. Heat the mixture over medium-high heat until bubbly and the preserves have been reduced. Remove the glaze from the heat and allow the glaze to thicken by allowing it to cool for a few minutes. Pour the glaze evenly over the pudding and enjoy!