Chef Jimmie Joness Drunken Peaches Recipes

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DRUNKEN PEACHES



Drunken Peaches image

Provided by Food Network

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 4

6 peaches, cut into eighths
1 tablespoon sugar
1 teaspoon cinnamon
1 (750ml) bottle Chianti Classico wine

Steps:

  • Mix the sugar, cinnamon, and Chianti Classico in a carafe.
  • Add the peaches, and chill for about half hour before serving.

DRUNKEN PEACHES WRAPPED IN PROSCIUTTO



Drunken Peaches Wrapped in Prosciutto image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 32 hors d'oeuvres

Number Of Ingredients 3

4 just-ripe peaches
2 cups good quality Italian white wine
16 slices good quality prosciutto, sliced in half crosswise

Steps:

  • Cut each peach into 8 wedges. Soak the peach wedges in the wine for at least 1 hour and up to 4 hours.
  • Remove the peaches from the wine, reserving the wine for another use. Wrap each peach wedge with half a prosciutto slice and fasten with a toothpick. Repeat with the remaining peach wedges and prosciutto.

DRUNKEN PEACHES (CANNING)



Drunken Peaches (Canning) image

Adapted from "Food in Jars". Not nearly as boozy or as sugary as the ones my grandmother used to make, just enough to give them flavor. I use brandy, but the original recipe called for bourbon. Rum would work well, too, as would a cinnamon stick, some cardamom pods, coriander seeds, or a few whole cloves in the syrup. I use four pounds (nine pieces in a box at Sam's Club) of large peaches and get five pint jars.

Provided by zeldaz51

Categories     Fruit

Time 1h25m

Yield 5 pints

Number Of Ingredients 4

4 lbs freestone peaches
1 1/2 cups sugar
3 cups good water
1 1/4 cups brandy (or booze of your choice)

Steps:

  • Bring the canner full of water to a boil. Cut an X on the bottom of each peach and blanch them in the canning water for 30 to 45 seconds, then drop them into ice water to chill. Slip the skins off when they are cool enough to handle.
  • Make a syrup by heating the sugar and water together in a sauce pan, stirring to dissolve the sugar, and bring to a gentle simmer.
  • Cut each peeled peach into quarters, remove the pits, and pack them into the warm pint jars, overlapping them to fit. I get seven peach quarters in each jar, plus one leftover quarter I can eat.
  • Add 1/4 Cup brandy to each jar of peaches. Add hot syrup to each jar, leaving 1/2 inch head space. Move a knife around in each jar to release any bubbles, then top off with more syrup if necessary. You will probably have extra syrup, but save it for sweetening other products or fruit mixtures.
  • Process filled jars in a boiling water bath for 25 minutes (sea level). Let the jars rest for at least a week to develop best flavor.

Nutrition Facts : Calories 537.7, Fat 0.9, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 94.6, Fiber 5.4, Sugar 90.3, Protein 3.3

CHEF JIMMIE JONES'S DRUNKEN PEACHES



Chef Jimmie Jones's Drunken Peaches image

These grilled peaches with extra spirit are the perfect accompaniment for ice cream. Recipe by Food City's corporate chef, Jimmie Jones.

Provided by Food City

Categories     Peach Desserts

Time 1h14m

Yield 4

Number Of Ingredients 10

3 peaches, or more to taste
½ cup Chardonnay
¼ cup Full Circle™ 100% Pure Honey
¼ cup Food Club® Light Brown Sugar
1 tablespoon Food Club® Pure Vanilla Extract
½ teaspoon Food Club® Cinnamon
¼ cup Food Club® Pecan Halves
Salt to taste
1 pint Kay's® Classic Vanilla Bean Ice Cream
4 leaves fresh mint

Steps:

  • Halve peaches and remove pits.
  • In a large bowl, stir Chardonnay, honey, brown sugar, vanilla, and cinnamon together.
  • Add peaches, ensuring they are liberally coated by marinade. Allow to marinate for 1 to 2 hours.
  • Preheat grill to hot.
  • Lay peaches face-down over the grill for 4 to 6 minutes, or until exterior is seared and fruit is tender, basting with the wine-honey marinade. Remove peaches from heat.
  • Coarsely chop pecans and lightly salt.
  • Scoop vanilla bean ice cream into bowls. Immediately top with warm grilled peaches, a drizzling of the wine-honey marinade, chopped pecans, a dusting of cinnamon, and mint garnish.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 53.4 g, Cholesterol 29 mg, Fat 12.1 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 101.1 mg, Sugar 50.2 g

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