Bourbon-Poached Peaches

51 Ratings
  • 5 9
  • 4 15
  • 3 15
  • 2 8
  • 1 4

Summer's sweetest fruit is perfect when you simmer it in a heady bourbon syrup and pack it into jars. Spoon these peaches and syrup over vanilla ice cream, sweetened sour cream, waffles, or pancakes. Download the label.

Martha Stewart Living, August 2011

Gallery

Credit: Joseph De Leo

Recipe Summary

total:
2 hrs 30 mins
prep:
30 mins
Yield:
Makes five 12-ounce jars
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Ingredients

Directions

  • 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.

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  • Transfer to ice-water bath. Let cool slightly. Peel and pit peaches, and cut into 3/4-inch-thick wedges.

  • 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 mediumheat until reduced by half, about 15 minutes. Pour over peaches. Let cool completely.

  • 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.

Cook's Notes

Peaches can be refrigerated for up to 1 month. Canned peaches can be stored at room temperature for up to 3 months.

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Reviews (7)

51 Ratings
  • 5 9
  • 4 15
  • 3 15
  • 2 8
  • 1 4
Martha Stewart Member
10/11/2015
Stewart community could you help me Please....... This recipe had labels you could print out and use,, does anyone have that link anymore.. thanks for trying...
Martha Stewart Member
06/28/2012
You can can these poached peaches by processing in a water bath for 25 min after filling and sealing. They keep for at least 1 year ...if you can even wait that long
Martha Stewart Member
10/05/2011
This recipe works well with pears as well. I am particularly enamored with the reduced poaching liquid, which has a slight hint of butter and caramel. This recipe is a keeper. Please see my complete review here: http://tinyurl.com/44eo3cq
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Martha Stewart Member
08/30/2011
I third that request- I think this would make a great Christmas present but want to know how to prolong the shelf life.
Martha Stewart Member
08/26/2011
I would also like to know if this recipe can be canned? or could I use frozen fresh peaches?
Martha Stewart Member
08/15/2011
This a fabulous and so easy. Our NC peaches are wonderful this year, so I mixed yellow and whites. The taste with the fresh vanilla beans and bourbon is heavenly...can't wait to surprise friends when I serve this with homemade icecream. Lovely jars with the strip of the bean for gifts also.
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Martha Stewart Member
07/21/2011
I have a question: is there a way to make this recipe last longer than 3 months after it is canned (the article in the magazine listed a 3-month shelf life if canned)? Or can I use frozen peaches for this recipe? I'd like to make this for Christmas gifts but would have to do so while they are in season.
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