It’s the end of peach season. If you can, get your hands on a few and make this ASAP. You will not regret it. This recipe is a mashup of this one, which seemed like it’d be way too sweet, and the general principles of the spirited fruits recipes in the Ball Complete Book of Home Preserving.
Whiskey Peach Sauce
3 cups of coarsely pureed, very ripe peaches (3-5 peaches, depending on their size)
1 cup lightly packed brown sugar
6 tablespoons whiskey
2 teaspoons freshly grated lemon zest
Yields about 2.5 cups.
To puree those peaches, make sure they’re very ripe, peel them, and either chop the crap out of them or throw them in your food processor and pulse a bit. I choose the latter method.
Combine peaches, sugar and lemon zest in a large, heavy bottom pot. Bring to a boil and stir until it looks like the sugar has dissolved.
Reduce the heat and add the whiskey. Simmer for 5-10 minutes. How long really depends on you – you want this to be kind of sauce-like, so just cook it down until it seems like a good consistency. If you think you might want to simmer longer – like if your peaches were super juicy so it’s a very loose peach puree to start with, hold off on adding the whiskey until it’s mostly cooked down to about where you want it.
If you’re canning this, ladle it into your prepped jars and process for about 10 minutes.
I had a tiny bit of extra that I ate later that evening with some crackers – very good. You definitely got the whiskey taste coming through.