Reader Query: Augmenting My Peaches?

This is more of a reader suggestion than a query. After posting about my failed attempt at a Bellini cookie, I got some pretty good reader feedback.

JS5981 suggested something boozy:

I don't know if it would work or not, but there is an alcoholic beverage called Lindemans Peach Lambic (usually found near the beer). It almost has a wine/champagne characteristic and is full of peach flavor. Thought I'd throw it out there as a possible ingredient addition. Keep up the great work!!

And DPLK suggested something fruity:

How about diced dried peaches added to the batter?

Thank you both for writing in! I'll have to check out the liquor store (we call them "package stores" in Massachusetts--go figure) for some peach lambic. And I'll have to hit the grocery store to see if I can find some dried peaches. My friend René suggested dried apricots because they are easy to find, are the same color as peaches, and are close enough in flavor to use as a substitute. So many options!

Comments

[DPLK]

Wow--I'm always so surprised to see my comments featured in your posts, haha. Your blog is so much more interactive than most other blogs for that reason, though!

Reading about what other people suggested got me thinking some more on the subject; I did a quick search on apricot baked goods recipes, and stumbled upon some other ideas: maybe you could take a jam/preserves-thumbprint cookie approach, or even a stuffed cookie with a thicker dried apricot or peach puree/mixture, and/or you could use apricot/peach nectar in the wet ingredients. I've spiked jam with booze plenty of times as a filling for layer cakes, and you could definitely adapt that concept to jam thumbprints!

Anyways, more food for thought! Happy (belated) new year! Hope you have a warm and safe beginning of 2010!