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Bourbon Peaches

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“Vanilla Ice Cream Just Got Better”
READY IN:
1hr 47mins
YIELD:
6 Quart Jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Select your peaches, its best if you have a relationship with a particular orchard.
  2. I always buy my peaches at Gold's Orchard, in Stonewall, Texas.
  3. 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.
  4. Make sure that the peach is freestone.
  5. Bring a large pot filled half way with water to a boil, reduce the heat and keep just at a low boil.
  6. 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.
  7. Remove pit by slicing peach in half length-wise, then peel.
  8. Place fruit in clean hot jars (I use wide mouth jars for this).
  9. Pack tightly.
  10. 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.
  11. Should be reduced by 1/3.
  12. Ladle bourbon syrup over peaches, leaving about 1 inch head space at the top of the jar.
  13. Use new seals and clean rings, screwing tightly down on the top of the jar.
  14. Place jars in boiling water bath for 45 minutes.
  15. When you remove the jars from the water bath, the bourbon syrup should still be boiling.
  16. Set jars aside, allow to cool.

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