BOURBON-POACHED PEACHES
Summer's sweetest fruit is perfect when you simmer it in a heady bourbon syrup and pack it into jars. Spoon these peaches and syrup over vanilla ice cream, sweetened sour cream, waffles, or pancakes. Download the label.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h30m
Yield Makes five 12-ounce jars
Number Of Ingredients 4
Steps:
- Bring a large pot of water to a boil. Meanwhile, prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil peaches for 1 minute.
- Transfer to ice-water bath. Let cool slightly. Peel and pit peaches, and cut into 3/4-inch-thick wedges.
- Bring 4 cups water, the sugar, and vanilla seeds and pods to a boil in a large saucepan, stirring until sugar dissolves. Add peaches and bourbon. Simmer until peaches are tender but still hold their shape, 5 to 7 minutes.
- Transfer peaches to a large bowl using a slotted spoon. Cook syrup over mediumheat until reduced by half, about 15 minutes. Pour over peaches. Let cool completely.
- Divide peaches among five 12-ounce sterilized jars using a slotted spoon. (Jars can be sterilized by boiling in water, submerged, for 10 minutes.) Pour syrup over tops. Add vanilla pods to jars if desired. Seal jars, and refrigerate until ready to use.
CARAMELIZED SKILLET PEACHES
Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
- Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
- Serve immediately over ice cream, if desired.
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
PEACH JAM AND BOURBON PECAN BAKED ALASKA
This classic retro dessert gets a Southern twist. The peach jam adds a layer of decadence. The quintessential Southern favorite moon pie makes this a dessert that is not only delicious but can be made in a fraction of the time that it usually takes to make a baked Alaska.
Provided by Maneet Chauhan
Categories dessert
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- To 4 to 6 individual small trifle bowls, evenly divide and put the moon pies at the base. Top with the ice cream and freeze for 30 minutes.
- For the peach chutney: Heat the oil in a medium saucepan over medium heat and add the fennel seeds. Cook until they start to crackle, then add the peaches along with the brown sugar, orange juice and zest, salt and chile powder and cook over medium-high heat until the peaches are reduced by half, about 10 minutes. Cool to room temperature.
- For the Italian meringue: Combine the granulated sugar with 1/2 cup water in a small saucepan. Heat, cleaning the sides with water and a pastry brush to make sure that there are no sugar granules (which might caramelize) until the mixture reaches 240 degrees F, then remove from the heat and add the bourbon.
- To a stand mixer fitted with a whisk attachment, blend the egg whites and cream of tartar until they form stiff peaks. On a low speed, add the sugar syrup to the meringue, and mix until the meringue is stiff and glossy. Add the meringue to a pastry bag fitted with a star tip and set aside until ready to use.
- Evenly divide and top each trifle bowl with some cooled chutney and 1 tablespoon salted caramel. Pipe the meringue on top. Use a blowtorch to carefully toast the top of the meringue, then serve immediately.
PEACH-INFUSED BOURBON
Steps:
- Place the peaches and bourbon in a large covered glass container or cookie jar. Let rest for 3 days, then strain into the bottle. Store at room temperature. Will keep indefinitely.
CANNED PEACHES WITH BOURBON
Make and share this Canned Peaches With Bourbon recipe from Food.com.
Provided by Coraniaid
Categories Dessert
Time 3h15m
Yield 11 pints, 44 serving(s)
Number Of Ingredients 5
Steps:
- Prepare large pot with boiling water.
- Make an x in each peach bottom.
- Boil peaches, in batches, for approximately 2 minutes.
- Remove peaches from boiling water & put into water/ice bath with lemon juice (to prevent discoloration).
- Peel & pit peaches. (Set aside skins & pits for jelly later if you want).
- Place peeled/pitted peaches back into water/ice bath.
- Sterilise 11 pint jars by washing & then baking at 225 degrees for 25 minutes or boiling for 10 minutes. Heat jar lids & rings in pot of simmering water.
- Fill canning pot with water & put onto boil.
- Combine sugar with 6 cups water & heat. Allow to simmer.
- Pack peach halves into jars, cut side down. This may require using chopsticks or forks to flip the fruit over. Pack the peaches in as tightly as you can manage without damaging them.
- Pour 1/4 cup bourbon into jars.
- Fill the rest of the way with your syrup, leaving 1/2" of headspace.
- Clean jar rims with a damp cloth & place lids & rings on finger tight.
- Place jars into canning pot & bring water back to a boil.
- Boil for 25 minutes.
- Allow jars to set in canner once time is up to prevent siphoning.
- Remove from canner, allow to cool for 24 hours, open & enjoy or store for up to a year.
BRANDIED POACHED PEACHES
Categories Dessert Poach Peach Vanilla Brandy Fall Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
- Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).
- Peel peaches and serve whole with syrup.
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- Bring a large pot of water to a boil. While that is heating, fill a large bowl full of ice water (this will be used as an ice bath).
- With a sharp knife, cut a small X in the bottom of each peach. When the water comes to a boil, carefully place the peaches into the water and cook for 1 minute. (Cooking for much longer than 1 minute will make the peaches very soft to handle, so be sure to time this step. No need to bring the water back to a boil before you start timing the minute.)
- Once the peaches have cooled, peel and pit the peaches and cut into ¾-inch thick wedges. (If you aren’t able to get the pit out easily – like me – try cutting the wedges all around the peach while the pit is still intact, and then used a knife to pry each wedge off the pit.)
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