Drunken Pecans Food

DRUNKEN JACK PECAN PIE

Drunken Jack Pecan Pie image

Make and share this Drunken Jack Pecan Pie recipe from Food.com.

Provided by AZRoxy63

Categories Dessert

Time 55m

Yield 1 pie

Number Of Ingredients 8

Ingredients

1 cup Karo light corn syrup or 1 cup dark corn syrup
3 eggs, slightly beaten
1 cup sugar
2 tablespoons margarine or 2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 unbaked 9-inch deep dish pie pastry or 1 frozen 9-inch deep dish pie shell
4 ounces Jack Daniels Whiskey

Steps:

Preheat oven to 350 degrees.
In a medium bowl beat eggs slightly with a fork.
Add sugar, Karo syrup, margarine, and vanilla; stir until blended.
Stir in pecans and pour into pie crust.
Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
After pie is out of the oven, pour whiskey evenly over the hot pie and let it soak in for atleast 3 hours while cooling on a wire rack.
Serve and enjoy.
Don't give it to the kids!

DRUNKEN PEACHES

Drunken Peaches image

Provided by Food Network

Categories dessert

Time 35m

Yield 6 servings

Number Of Ingredients 4

Ingredients

6 peaches, cut into eighths
1 tablespoon sugar
1 teaspoon cinnamon
1 (750ml) bottle Chianti Classico wine

Steps:

Mix the sugar, cinnamon, and Chianti Classico in a carafe.
Add the peaches, and chill for about half hour before serving.

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

Ingredients

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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