BOURBON-POACHED PEACHES
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
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.
BRANDY BAKED PEACHES
Peaches are cut into halves, topped with a brandy-cinnamon sauce, and baked for 30 minutes. Place peaches on individual serving dishes, top with ice cream, and drizzle with sauce for a light summer dessert.
Provided by Wilemon
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.
- Arrange peaches cut-side up in the prepared baking dish.
- Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
- Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 24.4 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 85.6 mg, Sugar 23.6 g
PUFF PANCAKE WITH BOURBON PEACHES
Steps:
- Preheat oven to 400°. Place butter in a 9-in. deep-dish pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk, vanilla and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture. Bake until puffed and browned, 18-22 minutes. , Meanwhile, in a large saucepan, combine water, 3 tablespoons bourbon, honey and preserves. Bring to a boil; reduce heat. Add peaches; cook and stir until tender, for 3-4 minutes. Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup. Remove from heat; stir in peaches and remaining 1 tablespoon bourbon. , Remove pancake from oven. Serve immediately with warm peach sauce.
Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 110mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
BOURBON PEACHES
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
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
BOURBON-GLAZED PEACHES WITH MASCARPONE CREAM
My solution to not-so-great-tasting peaches is to roast, grill or saute them. It adds so much extra flavor. A little salt, a little sugar and, in this case, a little bourbon ... the ideas are endless!
Provided by Jessica Merchant
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times.
- Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.
- Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you'd like more sweetness. Sprinkle with fresh mint and serve.
BOURBON POACHED PEACHES RECIPE
Provided by karen-2
Number Of Ingredients 4
Steps:
- bring large pot of water to boil. meanwhil, prepare ice-water bath. cut small X in bottom of each peach. boil peaches for 1 min. transfer to ice water bath..let cool slightly.. peel and pit peaches and cut into 3/4 inch wedges. bring 4 cups water ,sugar and vanilla seeds and pods to boil in large saucepan, stirring until sugar dissolves. add peaches and bourbon. simmer until peaches are tender but still hold their shape..5 to 7 min... transfer peaches to large bowl, using a slotted spoon.. cook syrup over medium until reduced by half, about 15 min. pour over peaches,let cool completely.. divide peaches among sterilized jars using slotted spoon. jars can be sterilized by boiling in water, submerged for 10 min.. pour syrup over tops. add vanilla pods to jars if desired. seal jars and refreigerate.
PEACH-INFUSED BOURBON
Steps:
- Place the peaches and bourbon in a large covered glass container or cookie jar. Let rest for 3 days, then strain into the bottle. Store at room temperature. Will keep indefinitely.
CANNED PEACHES WITH BOURBON
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
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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{SLOW COOKER} BOURBON PEACHES - BAREFEET IN THE KITCHEN
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Estimated Reading Time 3 mins
- Combine the peaches, cinnamon sticks, brown sugar, salt, water, and bourbon in a slow-cooker.
- Cover with lid and cook on HIGH for 3-5 hours, until the peaches are soft and the liquid has thickened into a light syrup.
- Serve immediately or transfer the peaches and liquid to a clean jar, or another airtight container. Refrigerate until ready to serve. Enjoy!
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