Bourbon-Spiked Peaches with Vanilla Coconut Cream
From the June/July 2019 issue PREP TIME: 15 MINS COOK TIME: 10 MINS SERVINGS: 4 Ingredients 1 13.5-oz can full-fat coconut milk, refrigerated for at least 12 hours 1 ½ tsp vanilla extract Fine sea salt 1 tsp arrowroot 2 tbsp ghee 4 medium-sized ripe but firm peaches, peeled, pitted, cut into wedges (or 20 oz frozen peaches, thawed)