Drunken Peach Pie Recipes

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DRUNKEN PEACH COBBLER



Drunken Peach Cobbler image

Make and share this Drunken Peach Cobbler recipe from Food.com.

Provided by Robb McMullen

Categories     Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 flaky pie crust
1 1/4 cups packed brown sugar
2 tablespoons flour
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon salt
3 lbs ripe peaches, peeled and sliced
1 cup peach schnapps
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup butter
1 egg
1 tablespoon heavy whipping cream
1/3 cup raw sugar

Steps:

  • Preheat oven to 400 degrees.
  • Line the bottom and sides of a 9X13 baking dish with 2/3 of the pie crust.
  • Mix brown sugar, flour, cornstarch, cinnamon, and salt in a bowl.
  • Add peaches, tossing to coat.
  • Whisk peach schnapps, 2 eggs and vanilla in a bowl.
  • Add to peach mixture, mix gently.
  • Spoon the peach mixture into the prepared baking dish.
  • Dot with butter.
  • Moisten edges of the pie pastry with water.
  • Top with remaining pastry. Seal edges and flute.
  • Mix 1 egg and whipping cream in a bowl.
  • Brush pastry with egg mixture.
  • Sprinkle with raw sugar.
  • Bake for 55 minutes.

Nutrition Facts : Calories 659.7, Fat 29.3, SaturatedFat 13.6, Cholesterol 149.8, Sodium 512.9, Carbohydrate 96.2, Fiber 4.8, Sugar 74.6, Protein 7.6

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

DRUNKEN PEACHANERO SALSA



Drunken Peachanero Salsa image

This nice and fruity salsa has a kick. A slightly-underipe peach gives it a bit of crunch. Serve with corn chips or spoon onto hamburgers. Try vodka in place of the tequila for a different flavor.

Provided by Ron B.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 8h30m

Yield 40

Number Of Ingredients 9

8 ounces diced canned peaches, drained
1 firm peach, chopped
1 red onion, chopped
2 habanero peppers, seeded and minced
8 sprigs fresh cilantro, minced
2 tablespoons fresh lime juice
¼ cup tequila
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

  • Toss together the canned peaches, fresh peach, onion, habanero pepper, and cilantro in a mixing bowl; stir. Pour the lime juice, tequila, and olive oil over the mixture and mix well. Season with salt and pepper. Cover; refrigerate overnight or 8 hours before serving.

Nutrition Facts : Calories 13.6 calories, Carbohydrate 1 g, Fat 0.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.6 mg, Sugar 0.7 g

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