MINI PEACH BOURBON POUND CAKE PANINI’S By The GREEN PANTHER CHEF

PROVISIONS

3 ½ sticks Unsalted Butter + 2tbsp ½ stick Infused Butter Unsalted (room temperature)

½ lb softened cream cheese 6 eggs (room temperature)

3 cups sugar

3 cups flour

½ tbsp pure vanilla extract

⅛ tsp salt

4 Fresh Peaches or 1 lb frozen peaches

1 tbsp fresh mint

½ tbsp cinnamon powder

¼ cup Bourbon

¼ tbsp fresh thyme Creme Fraiche

INSTRUNCTIONS

Preheat oven 300 degrees

In standing mixer, cream the butters, cream cheese and sugar on medium-low until fully incorporated and fluffy.

Add eggs one at a time, add vanilla extract. Slowly add flour and salt.

In lined and greased loaf pan pour the mix. Bake 1 hour and 15 mins or until a toothpick comes out clean from the center of the cake, Cool completely.

In a medium saucepan melt 2 tbsp butter over medium heat, add sliced peaches, turn up the heat to high.

Add bourbon, cook 2 mins or until the alcohol has burned off, reduce heat to medium-low add thyme and cinnamon, simmer until peaches are tender about 20 mins.

Remix from heat.

Once the cake is completely cooled, slice into ½ in thick slices.

Assemble as you would a sandwich.

On one side of the cake add a layer of cooked peaches top with another piece of cake, place on heated panini press or (waffle iron) until golden brown, about 2 mins.

Remove from the griddle and top with creme fraiche.

Dosage: Approx 52 mg per tablespoon. Approx 17 mg per serving