These Drunken Peaches, soaking up the spirit of bourbon, are captured in a jar to ensure summer flavors last throughout the year.
- 1 lemon
- 5 lb fresh freestone peaches
- 3 cups water
- 2.5 C sugar or
- 3 vanilla beans, halved crosswise
- 1 tsp sea salt (or kosher salt)
- 6 orange slices
- 3/4 Cup bourbon
- 6 pint canning jars, lids and bands
- In a canning pot, bring water to a boil.
- Fill a large bowl 2/3 full of ice water. Cut lemon in half, and squeeze juice into ice water.
- Working in batches, place peaches in the canning basket and into the boiling water and blanch for one minute.
- Place immediately in the ice water and lemon mixture.
- Get the canning pot ready with fresh water and turn up the heat to medium to get it ready for the jars.
- When the peaches are cool enough to handle, peel the peaches. The skins should slide off easy.
- Cut the peaches in half, remove the pit and cut each half into four slices. Return to the lemon juice mixture to prevent browning.
- In a large sauce pan, stir together 3 cups of water and the sugar. Split vanilla bean halves lengthwise; scrape out the seeds using the flat side of your knife.
- Add vanilla bean and seeds to sugar mixture; cook over medium-high heat, stirring until sugar dissolves. Allow the mixture to simmer gently while you fill your jars.
- Place 1 orange slice and 1 vanilla bean half in each jar.
- Drain the lemon filled water from the bowl of peaches and tightly pack peach slices into jars.
- Remove hot syrup from heat and ladle hot syrup into jars leaving 1.5 inch of headspace. Add 2 tablespoons bourbon to each jar
- Remove air bubbles and wipe each jar rim. Apply lids and rings, adjusting them finger-tight.
- Process jars in prepared canning pot for 25 minutes, adjusting for altitude. Turn off heat and remove the pot lid.
- Allow the jars to rest for 5 minutes.
- Remove jars and cool.
Ten years ago I said “I Do” to the most wonderful, kind, loving, funny man that was meant just for me. He lifted me up through tough times like when I was diagnosed with breast cancer — months before our wedding date. Or held me close when I lost my job and told me this “too shall pass”. When six people lived under one roof as we struggled to make two separate families become one, he told funny stories. We have laughed every single day of our lives.
I enjoy hearing his stories over and over again and love to tell them myself. Clearly not as good as he tells a story though.
I’m glad to have all these great memories and there is no way that I could choose one to capture the essence of our love. He is my peach. My fuzzy, sweet delicious place all my own. Here’s to capturing more memories in the years to come.
Enjoy all these great ideas for preserving summer bounty from Sunday Supper!
- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
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