Crock Pot Peaches In Bourbon Food

{SLOW COOKER} BOURBON PEACHES

Steps:

• Combine the peaches, cinnamon sticks, brown sugar, salt, water, and bourbon in a slow-cooker.
• Cover with lid and cook on HIGH for 3-5 hours, until the peaches are soft and the liquid has thickened into a light syrup.
• Serve immediately or transfer the peaches and liquid to a clean jar, or another airtight container. Refrigerate until ready to serve. Enjoy!

SLOW COOKER PEACHES AND CREAM STEEL-CUT OATMEAL

Steps:

• Place water, oats, milk, butter, brown sugar, vanilla extract, cinnamon, and salt into an oven-safe bowl. Place the bowl into the bottom of a slow cooker. Fill the slow cooker with water up to the water level in the oatmeal bowl. Cover the slow cooker.
• Cook on Low until oats are tender, 6 to 8 hours.
• Stir in peaches with their juices. Cover and continue to cook on Low until warmed, about 30 minutes. Serve.

SLOW-COOKER BOURBON PORK CHOPS

Steps:

• For sauce, whisk together first 6 ingredients. In a large skillet, heat oil over high heat. Brown pork chops; 2-3 minutes per side. Transfer to a 5-qt. slow cooker. Pour sauce over top., Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 3-4 hours. , Remove chops from slow cooker; keep warm. Skim fat from cooking juices; transfer half of the cooking juices to a saucepan. Mix cornstarch and water until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve over chops.

BOURBON-POACHED PEACHES

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.

BOURBON PEACHES

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.

CROCK POT PEACHES IN BOURBON

Steps:

• Insert a clove into each of the peaches. Place in slow cooker.
• Mix sugar, water and whisky; pour over peaches.
• Cook on high for 3-4 hours.