CANNING BOURBON PEACHES
Bourbon peaches is a delicious summertime treat. However, enjoy this drunken peaches recipe by canning it. Canning bourbon peaches allows this recipe to be enjoyed well after the summer months.
Provided by Ann Accetta-Scott
Categories Canning
Time 1h15m
Number Of Ingredients 4
Steps:
- Blanch peaches and remove the skins. For the instructions under tips for removing the skins.
- In a separate pot add water and sugar to create the simple syrup. Bring the syrup to a boil, stirring often to help the sugar dissolve.
- Cut peach slices to 1/2-inch thick.
- Fill jars with the sliced peaches leaving a 1 inch headspace.
- Add enough simple syrup to cover the peaches.
- Next add 1 to 2 tablespoon of bourbon.
- Remove air bubbles using the air bubble remover
- Add additional syrup or bourbon if needed.
- Using a clean dishtowel, wipe the rims of the jars. Add warmed lids and rings to finger tight.
- Process jars in a steam canner or boiling water canner based on the time provided bleow.
- Remove jars from canner and allow the jars to rest for 12 hours. Place any jars which have not sealed into the refrigerator and use first.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
TIPSY PEACHES
Sweet fried peaches with a hint of whiskey...good as a side dish or on top of vanilla ice cream for a tasty dessert. Use a good quality whiskey for the best flavor.
Provided by MAGIRITARZ
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Add the peaches, and cook for about 10 minutes, stirring occasionally. Mix in the brown sugar, vanilla, and whiskey; simmer over medium heat for about 20 minutes, until peaches are soft and the sauce has darkened. Serve as a side dish or over ice cream.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 14.6 g, Cholesterol 7.6 mg, Fat 2.9 g, Protein 0.1 g, SaturatedFat 1.8 g, Sodium 27.5 mg, Sugar 14.5 g
THE DREAMIEST PEACHES
Warm peaches topped with vanilla wafer crumbs, and baked in dreamy sugar and cinnamon mixture. A quick and easy favorite dessert!
Provided by C.WARMOTH
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 6m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven on broiler setting.
- Place peaches hollow side up in a pie pan. In a medium bowl, mix together crushed vanilla wafers, brown sugar, butter and cinnamon until crumbly. Sprinkle over peaches.
- Place under broiler, and cook until sugar is melted and bubbly, about 1 minute.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 20 g, Cholesterol 5.1 mg, Fat 3.9 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 56 mg, Sugar 9.4 g
DRUNKEN PEACHES (CANNING)
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
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 PEACHES
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
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 32 hors d'oeuvres
Number Of Ingredients 3
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.
HEALTHY BAKED PORK CHOPS WITH DRUNK PEACHES
The inspiration came from a food blog. (http://myfeastsrecipes.blogspot.com/) You can use all whiskey in place of the lemon juice here too, but we preferred a lighter whiskey taste. Serves beautifully alongside a green vegetable and rice or couscous. These peaches would be wonderful over grilled chops as well.
Provided by yogiclarebear
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400* F.
- On the stovetop, heat a small pot over medium heat. Add butter and shallot and cook for 2 minutes, until shallot begins to soften. Add peaches, whiskey, lemon juice, thyme, and brown sugar substitute and mix well.
- Bring to a boil, reduce heat, and simmer for about 5-7 minutes, until it starts to thicken. Salt and pepper to taste.
- Place pork chops in a baking dish, salt and pepper to taste. Top with peach sauce.
- Cover casserole dish, and bake for 25-30 minutes, until chops are cooked through and peach sauce is bubbly.
- NOTE: Depending on how juicy your peaches are, you may want to thicken the sauce with some cornstarch after baking the chops.
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