Maple Vodka Peaches Recipes

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MARY MCCARTNEY (PAUL'S DAUGHTER!) SERVES UP EASY MAPLE VODKA PEACHES



Mary McCartney (Paul's Daughter!) Serves Up Easy Maple Vodka Peaches image

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

2 tablespoons extra-virgin olive oil
4 ripe peaches
halved
pit removed with teaspoon to make a well
8 teaspoons vodka
4 tablespoons maple syrup
3 tablespoons shelled pistachios
roughly chopped
1 tablespoon fresh tarragon leaves
Store-bought vegan vanilla ice cream
for serving

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



Marinated Peaches image

Provided by Michael Symon : Food Network

Categories     dessert

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 6

6 peaches, halved, pits removed
1/4 cup honey
2 oranges, juiced
1 cup vodka
1/2 cup freshly chopped mint leaves
Pinch salt

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)



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

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