Ginger Bourbon Peaches Recipes

GINGER BOURBON PEACHES

Steps:

• Prepare jars, lids and bands.
• Blanch, peel, halve and pit peaches. As peaches are peeled, place in a color protection solution made of 4 Tbsp Fruit Fresh dissolved in 8 cups water, if desired. Set aside.
• Break cinnamon stick into pieces and tie with gingerroot and cloves in a
• square of cheesecloth, creating a spice bag. Place spice bag in a large stainless steel saucepan with sugar and water.
• Bring to a boil; boil 5 minutes to make syrup.
• Drain peaches and add to syrup. Return to a boil; boil 3 to 5 minutes.
• Remove from heat, stir in bourbon, discard spice bag.
• Pack hot peaches snugly in overlapping layers into prepared jar to within 3/4 inch of top rim. Add hot syrup to cover peaches leaving a 1/2 inch headspace.
• Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more peaches and hot syrup. Repeat for remaining peaches and hot syrup.
• Process jars in a boiling water bath for 20 minutes. Adjust time according to your altitude.

PEACH, GINGER, AND BOURBON

Steps:

• Combine 3 cups sliced peeled peaches, frozen + 2 tablespoons finely grated peeled ginger + 6 ounces bourbon + 3 ounces simple syrup + 2 ounces fresh lemon juice + 2 cups ice optional garnish: Sage sprigs