Maple Vodka Peaches Recipes
MARY MCCARTNEY (PAUL'S DAUGHTER!) SERVES UP EASY MAPLE VODKA PEACHES
Cookbook author and host of "Mary McCartney Serves It Up" on Discovery+ Mary McCartney shares an easy dessert recipe of maple vodka peaches.
Provided by Mary McCartney
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-low heat
- Pour in the olive oil
- Arrange the peaches cut-side up in the grill pan
- Carefully pour 1 teaspoon vodka into each well and allow to cook for 7 minutes so the vodka heats and infuses into the peaches
- Spoon ½ tablespoon maple syrup into each well and cook for 1 minute
- Turn the peaches over and cook until the sauce begins to caramelize, about 7 minutes
- While the peaches are cooking, toast the pistachios in a small dry pan over medium heat, tossing occasionally, until they begin to brown, about 1 minute
- Remove from the pan
- Serve the peaches on a platter
- Spoon any excess sauce on top, scatter with toasted pistachios and sprinkle with the tarragon
- Serve with ice cream on the side
MARINATED PEACHES
Provided by Michael Symon : Food Network
Categories dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Slice the peaches and place n a large mixing bowl. Toss the peach slices with the remaining ingredients. Let marinate for 1 hour and serve.
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
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