Recipe by msintrepid
Vanilla Ice Cream Just Got Better
Top Review by Nikoma
First off let me just say that for my 7 pint jars I used about 14 decent sized peaches. So there's no way a "bushel" is correct for this recipe when a bushel is 50lbs of peaches! You'd need a lot more Bourbon!! Or in my case I followed suite and used Brandy since I prefer it anyway. I like the way these came out and I'm sure I'll make them again. Each time I tried the syrup while cooking it got better and better!I'd say I simmered mine for about 15-20 mins. Only thing I would change is that I think they need a bit more spice. I used about 1/2 tsp of cinnamon, 1/4 tsp nutmeg, the 10 allspice berries and I added 5 whole cloves. It's only been 9 days though so the flavors may intensify.
- 1 bushel peach
- 2 cups Bourbon
- 4 cups sugar
- 2 cups filtered water
- 10 allspice berries
- cinnamon stick (optional, for can garnish)
Directions See How It's Made
- 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.