Ginger Bourbon Peaches Recipes

PEACH, GINGER, AND BOURBON

Steps:

• Combine 3 cups sliced peeled peaches, frozen + 2 tablespoons finely grated peeled ginger + 6 ounces bourbon + 3 ounces simple syrup + 2 ounces fresh lemon juice + 2 cups ice optional garnish: Sage sprigs

GINGER PEACH BOURBON SMASH

Steps:

• In the bottom of a rocks glass, muddle together 3 peach slices and the lemon, until pulverized. Add the bourbon and stir.
• Fill glass with crushed ice and top off with ginger beer(about 1 ounce). Stir and garnish with peach slices and fresh mint. Enjoy.

GINGER BOURBON PEACHES

Steps:

• Prepare jars, lids and bands.
• Blanch, peel, halve and pit peaches. As peaches are peeled, place in a color protection solution made of 4 Tbsp Fruit Fresh dissolved in 8 cups water, if desired. Set aside.
• Break cinnamon stick into pieces and tie with gingerroot and cloves in a
• square of cheesecloth, creating a spice bag. Place spice bag in a large stainless steel saucepan with sugar and water.
• Bring to a boil; boil 5 minutes to make syrup.
• Drain peaches and add to syrup. Return to a boil; boil 3 to 5 minutes.
• Remove from heat, stir in bourbon, discard spice bag.
• Pack hot peaches snugly in overlapping layers into prepared jar to within 3/4 inch of top rim. Add hot syrup to cover peaches leaving a 1/2 inch headspace.
• Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more peaches and hot syrup. Repeat for remaining peaches and hot syrup.
• Process jars in a boiling water bath for 20 minutes. Adjust time according to your altitude.

BOURBON, PEACH AND GINGER JAM

Steps:

• In a saucepan over medium heat, combine the peaches, sugar and ginger. Cook for 10 minutes, stirring every couple minutes. Pour in the bourbon, lemon juice and zest. Simmer until thickened, about 20 minutes. Stir every couple minutes to prevent scorching. Stir in the salt. Store refrigerated for up to 1 month.