BOURBON PEACHES
Make and share this Bourbon Peaches recipe from Food.com.
Provided by msintrepid
Categories Frozen Desserts
Time 1h47m
Yield 6 Quart Jars
Number Of Ingredients 7
Steps:
- Select your peaches, its best if you have a relationship with a particular orchard.
- I always buy my peaches at Gold's Orchard, in Stonewall, Texas.
- Lynette Gold gives me the heads up by email when to run on over and pick up those wonderful sweet perfect peaches that the family grows.
- Make sure that the peach is freestone.
- Bring a large pot filled half way with water to a boil, reduce the heat and keep just at a low boil.
- Place whole peaches in water for 2 minutes (this may vary, depending on the ripeness of the peach-the riper they are the shorter it will take) Remove from water, let cool until you can handle the fruit.
- Remove pit by slicing peach in half length-wise, then peel.
- Place fruit in clean hot jars (I use wide mouth jars for this).
- Pack tightly.
- Meanwhile, Take 4 cups sugar, 2 cups filtered water, 2 cups bourbon (I use Ira's Canadian Hunter) Cinnamon to taste, Nutmeg to taste and Allspice berries- about 10 or so- bring to a boil, stir until sugar is dissolved- let simmer while peeling peaches.
- Should be reduced by 1/3.
- Ladle bourbon syrup over peaches, leaving about 1 inch head space at the top of the jar.
- Use new seals and clean rings, screwing tightly down on the top of the jar.
- Place jars in boiling water bath for 45 minutes.
- When you remove the jars from the water bath, the bourbon syrup should still be boiling.
- Set jars aside, allow to cool.
Nutrition Facts : Calories 734.8, Sodium 2.3, Carbohydrate 133.3, Sugar 133.2
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