Prep the Peaches

1. If you’re using fresh peaches, peel them with a serrated peeler

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   .
2. Cut around the stone in about 10-12 vertical slices depending on the size of your fruit and then cut the other direction around the stone to chop the peaches.
3. If you’re using frozen fruit, chop the peaches into chunks that are about 1″ in size.

Cook the Peaches

1. Add all the peaches to a skillet and sprinkle over the sugar and vanilla sugar.
2. Mix the arrowroot

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   starch with 2 tablespoons of water in a small cup. Keep the cup near the stove. Place the fruit over medium heat on the stove.
3. Stir the peaches occasionally until all the sugar dissolves and the juices start to boil. Cook for a few minutes until the peaches are mostly tender. It is okay for the peaches to not be fully tender as they will continue to cook when you add them to another recipe.
4. If it looks like the peaches are sticking in this process, add 1-2 tablespoons of water to the pan. The water will evaporate but not before it helps the peaches cook without scorching the juices.

Thicken the Juices

1. Once the peaches are cooked as far as you want, reduce the heat to low and sprinkle over the starch slurry.
2. Stir the fruit just until the juices start to thicken, about 1-2 minutes.
3. Turn off the heat and stir in the bourbon if using.

Use or Store

1. The filling is ready to use immediately, though you can store it in the fridge for up to 1 week or freeze it in a plastic bag with all the air removed for up to 3 months.