PEACH RUM SAUCE
Make and share this Peach Rum Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 45m
Yield 7 half pints
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large stainless or enamel pot.
- Bring to a boil, stirring until sugar dissolves.
- Boil gently stirring often until thick-around 20-30 minutes.
- Ladle into clean hot jars leaving 1/4 inch head space.
- Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
PEACH JAM WITH BROWN SUGAR AND RUM
This is a dark, chunky peach preserve that's great on vanilla ice cream. Prep time doesn't include soaking overnight.
Provided by Chilicat
Categories Fruit
Time 1h5m
Yield 6 half-pints
Number Of Ingredients 5
Steps:
- In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix. Cover and let stand at room temperature six hours or overnight.
- Wash jars and lids in hot, soapy water. Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill. Prepare lids according to manufacturer's directions.
- Pour the fruit mixture into a large saucepan or dutch oven. Bring to a boil over medium-high heat. Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water. Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted. (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.) Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
- Ladle boiling-hot jam into hot, prepared jars, leaving 1/4 inch headspace. Top with lids and process for 15 minutes in a boiling-water bath. Cool jars completely on a dish towel before labeling and storing.
Nutrition Facts : Calories 664.2, Fat 0.4, Sodium 21.6, Carbohydrate 154.3, Fiber 2.4, Sugar 151, Protein 1.5
RUM SAUCE
I make this sauce (its VERY rich) & recipe #56294 (Custard Sauce) every year and pour a little of each over a serving of my Christmas Pudding. If there's any left, its great over vanilla or rum & raisin ice cream.
Provided by CountryLady
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients, except rum& flavouring in a heavy pot.
- Bring to a boil to melt butter& combine well; remove from heat.
- Stir in rum& flavouring; refrigerate in a covered container.
Nutrition Facts : Calories 2805.9, Fat 92.1, SaturatedFat 58.3, Cholesterol 244, Sodium 947.2, Carbohydrate 461.6, Fiber 0.3, Sugar 456.8, Protein 1.5
PEACHES IN BROWN SUGAR WITH RUM SAUCE AND ICE CREAM
Provided by Tracey Medeiros
Categories Rum Dairy Fruit Dessert Sauté Fourth of July Quick & Easy Backyard BBQ Peach Summer Party Bon Appétit Atlanta Georgia Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.
PEACH SAUCE
Make this up in advance for sourdough pancakes. I used Celestial Seasonings® tea. Substitute water for tea if you don't have it on hand. Chopped pecans might taste good in this, as well as brandy instead of vanilla.
Provided by gololly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches; cook, stirring constantly, over medium heat until just boiling, 2 to 3 minutes. Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes to thicken.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 25.6 g, Sodium 5.7 mg, Sugar 23.9 g
PEACH RUM SAUCE
A spoonful of this delicately flavored, luscious sauce turns ordinary desserts into memorable treats. It's particularly good warmed and served with ice cream. FreshPreserving.com
Provided by Michaela Blake
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- 1. Prepare boiling water canner(Or large pot). Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- 2. Combine peaches, brown sugar, granulated sugar, rum and lemon zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20 minutes.
- 3. Ladle hot sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
- 4. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed
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Estimated Reading Time 4 mins
- Dry pork tenderloins and tie them together pairing the small end of one with the large end of the other. Drizzle with olive oil and rub with the rosemary and thyme. Salt and pepper the meat and if not cooking right away wrap it in plastic wrap and refrigerate.
- Grill using indirect heat at 225°F for approximately 1 hour or until the meat reaches 140° when tested with a meat thermometer. Remove from the grill and let rest 15 minutes.
- While the meat cooks combine peaches, rum, and brown sugar together in a sauce pan. Cook until peaches just begin to break down. * I also added an herb bouquet by tying additional rosemary and thyme together and dropping it into the pan while the peaches cooked.
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- In a large bowl, add the peaches and lemon-lime soda. Toss to coat. Stir in the brown sugar until the sugar is dissolved.
- Reduce the heat to simmer and cook for 20 to 30 minutes or until the mixture is thickened and reduced by half, stirring occasionally.
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