Bourbon Poached Peaches Recipes

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BOURBON-POACHED PEACHES



Bourbon-Poached Peaches image

Summer's sweetest fruit is perfect when you simmer it in a heady bourbon syrup and pack it into jars. Spoon these peaches and syrup over vanilla ice cream, sweetened sour cream, waffles, or pancakes. Download the label.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h30m

Yield Makes five 12-ounce jars

Number Of Ingredients 4

4 pounds peaches (about 12)
2 1/2 cups sugar
2 vanilla beans, split and scraped, pods reserved
1 cup bourbon

Steps:

  • Bring a large pot of water to a boil. Meanwhile, prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil peaches for 1 minute.
  • Transfer to ice-water bath. Let cool slightly. Peel and pit peaches, and cut into 3/4-inch-thick wedges.
  • Bring 4 cups water, the sugar, and vanilla seeds and pods to a boil in a large saucepan, stirring until sugar dissolves. Add peaches and bourbon. Simmer until peaches are tender but still hold their shape, 5 to 7 minutes.
  • Transfer peaches to a large bowl using a slotted spoon. Cook syrup over mediumheat until reduced by half, about 15 minutes. Pour over peaches. Let cool completely.
  • Divide peaches among five 12-ounce sterilized jars using a slotted spoon. (Jars can be sterilized by boiling in water, submerged, for 10 minutes.) Pour syrup over tops. Add vanilla pods to jars if desired. Seal jars, and refrigerate until ready to use.

CANNING BOURBON PEACHES



Canning Bourbon Peaches image

Bourbon peaches is a delicious summertime treat. However, enjoy this drunken peaches recipe by canning it. Canning bourbon peaches allows this recipe to be enjoyed well after the summer months.

Provided by Ann Accetta-Scott

Categories     Canning

Time 1h15m

Number Of Ingredients 4

6 1/2 pound peaches, yellow or white
1 to 2 tablespoons of Bourbon, brand of choice
7 cups water
7 cups sugar

Steps:

  • Blanch peaches and remove the skins. For the instructions under tips for removing the skins.
  • In a separate pot add water and sugar to create the simple syrup. Bring the syrup to a boil, stirring often to help the sugar dissolve.
  • Cut peach slices to 1/2-inch thick.
  • Fill jars with the sliced peaches leaving a 1 inch headspace.
  • Add enough simple syrup to cover the peaches.
  • Next add 1 to 2 tablespoon of bourbon.
  • Remove air bubbles using the air bubble remover
  • Add additional syrup or bourbon if needed.
  • Using a clean dishtowel, wipe the rims of the jars. Add warmed lids and rings to finger tight.
  • Process jars in a steam canner or boiling water canner based on the time provided bleow.
  • Remove jars from canner and allow the jars to rest for 12 hours. Place any jars which have not sealed into the refrigerator and use first.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

BOURBON PEACHES



Bourbon Peaches image

Make and share this Bourbon Peaches recipe from Food.com.

Provided by msintrepid

Categories     Frozen Desserts

Time 1h47m

Yield 6 Quart Jars

Number Of Ingredients 7

1 bushel peach
2 cups Bourbon
4 cups sugar
2 cups filtered water
nutmeg
10 allspice berries
cinnamon stick (optional, for can garnish)

Steps:

  • Select your peaches, its best if you have a relationship with a particular orchard.
  • I always buy my peaches at Gold's Orchard, in Stonewall, Texas.
  • Lynette Gold gives me the heads up by email when to run on over and pick up those wonderful sweet perfect peaches that the family grows.
  • Make sure that the peach is freestone.
  • Bring a large pot filled half way with water to a boil, reduce the heat and keep just at a low boil.
  • Place whole peaches in water for 2 minutes (this may vary, depending on the ripeness of the peach-the riper they are the shorter it will take) Remove from water, let cool until you can handle the fruit.
  • Remove pit by slicing peach in half length-wise, then peel.
  • Place fruit in clean hot jars (I use wide mouth jars for this).
  • Pack tightly.
  • Meanwhile, Take 4 cups sugar, 2 cups filtered water, 2 cups bourbon (I use Ira's Canadian Hunter) Cinnamon to taste, Nutmeg to taste and Allspice berries- about 10 or so- bring to a boil, stir until sugar is dissolved- let simmer while peeling peaches.
  • Should be reduced by 1/3.
  • Ladle bourbon syrup over peaches, leaving about 1 inch head space at the top of the jar.
  • Use new seals and clean rings, screwing tightly down on the top of the jar.
  • Place jars in boiling water bath for 45 minutes.
  • When you remove the jars from the water bath, the bourbon syrup should still be boiling.
  • Set jars aside, allow to cool.

Nutrition Facts : Calories 734.8, Sodium 2.3, Carbohydrate 133.3, Sugar 133.2

CANNED PEACHES WITH BOURBON



Canned Peaches With Bourbon image

Make and share this Canned Peaches With Bourbon recipe from Food.com.

Provided by Coraniaid

Categories     Dessert

Time 3h15m

Yield 11 pints, 44 serving(s)

Number Of Ingredients 5

12 lbs peaches
2 tablespoons lemon juice
3 cups granulated sugar
2 3/4 cups Bourbon
6 cups water

Steps:

  • Prepare large pot with boiling water.
  • Make an x in each peach bottom.
  • Boil peaches, in batches, for approximately 2 minutes.
  • Remove peaches from boiling water & put into water/ice bath with lemon juice (to prevent discoloration).
  • Peel & pit peaches. (Set aside skins & pits for jelly later if you want).
  • Place peeled/pitted peaches back into water/ice bath.
  • Sterilise 11 pint jars by washing & then baking at 225 degrees for 25 minutes or boiling for 10 minutes. Heat jar lids & rings in pot of simmering water.
  • Fill canning pot with water & put onto boil.
  • Combine sugar with 6 cups water & heat. Allow to simmer.
  • Pack peach halves into jars, cut side down. This may require using chopsticks or forks to flip the fruit over. Pack the peaches in as tightly as you can manage without damaging them.
  • Pour 1/4 cup bourbon into jars.
  • Fill the rest of the way with your syrup, leaving 1/2" of headspace.
  • Clean jar rims with a damp cloth & place lids & rings on finger tight.
  • Place jars into canning pot & bring water back to a boil.
  • Boil for 25 minutes.
  • Allow jars to set in canner once time is up to prevent siphoning.
  • Remove from canner, allow to cool for 24 hours, open & enjoy or store for up to a year.

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