SE7EN'S A BANQUET, 9INE'S A BRAWL.

Bourbon-Poached Peaches

Posted On November 27th, 2013 Author Lia Rinaldo

Bourbon-Poached Peaches
Modified from Martha Stewart. And by modified I mean I halved what is listed here- this was by no means an intensive bottling effort, just an air-tight container of goodness in the fridge for us for the week.

4 pounds peaches (about 12)
2 1/2 cups sugar
2 vanilla beans, split and scraped, pods reserved
1 cup bourbon

Cook's note: Peaches can be refrigerated for up to 1 month. Canned peaches can be stored at room temperature for up to 3 months. For canning instructions, visit wholeliving.com/photogallery/canning-recipes-and-tips.

1. 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.

2. 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 medium heat until reduced by half, about 15 minutes. Pour over peaches. Let cool completely.

3. 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.

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