Best Bourbon Peaches Recipes

BOURBON-POACHED PEACHES

Steps:

• 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.
• 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.

BOURBON GLAZED CHICKEN AND PEACHES

Steps:

• mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
• heat a non stick grill pan coated with cooking spray over med hi heat.
• remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
• spoon sauce over chicken and peaches.

PUFF PANCAKE WITH BOURBON PEACHES

Steps:

• Preheat oven to 400°. Place butter in a 9-in. deep-dish pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk, vanilla and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture. Bake until puffed and browned, 18-22 minutes. , Meanwhile, in a large saucepan, combine water, 3 tablespoons bourbon, honey and preserves. Bring to a boil; reduce heat. Add peaches; cook and stir until tender, for 3-4 minutes. Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup. Remove from heat; stir in peaches and remaining 1 tablespoon bourbon. , Remove pancake from oven. Serve immediately with warm peach sauce.

BOURBON PEACHES

Steps:

• 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.

STUFFED FRENCH TOAST WITH PICKLED PEACHES AND BOURBON CARAMEL

Steps:

• For the pickled peaches: Combine the maple syrup and vinegar in a nonreactive medium saucepan and bring to a simmer over low heat. Stir in the peaches and cook until soft. Remove from the heat and let the peaches sit in the liquid for at least 15 minutes. Remove the peaches with a slotted spoon to a small bowl. Reserve the cooking liquid for the caramel.
• For the pickled peach bourbon caramel: Cook the reserved pickling liquid over high heat until reduced to about 1/2 cup. Add the maple syrup and butter and cook until slightly thickened, about 5 minutes.
• Remove the pan from the heat, add the bourbon, carefully return the pan to the heat, bring to a boil and cook the alcohol off, about 5 minutes longer.
• For the cream cheese filling: Whisk together the cream cheese, mascarpone, peach preserves, honey and cinnamon until smooth. Cover and let sit at room temperature while you make the French toast.
• For the French toast: Preheat the oven to 300 degrees F.
• Set a baking rack in a rimmed baking sheet. Spread out the bread in a single layer and bake to stale, about 15 minutes. (Alternatively, slice the bread the night before, place on a baking rack set on a baking sheet and let stale on the counter overnight.) Remove the bread and let cool. Increase the heat of the oven to 350 degrees F. Set aside the baking sheet and baking rack.
• Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
• Whisk together the eggs, yolks, granulated sugar, vanilla, cinnamon and salt in a baking dish until smooth. Whisk in the heavy cream, milk and bourbon until combined.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until it begins to shimmer. Dip 4 slices of the bread into the custard mixture and let sit until soaked through, this should take at least 1 minute per side. Remove the slices with a slotted spatula and let the excess custard run off. Place 3 or 4 slices in the pan at a time (depending on how large your pan is) and cook until the bottom of the bread is golden brown, about 3 minutes. Flip over and continue cooking until the bottom is golden brown and the center is cooked through, about 3 minutes more. Transfer to the prepared baking and place in the oven. Repeat with the remaining butter, oil and bread. Bake the French toast in the oven for 5 minutes.
• Remove the French toast from the oven and spread the cream cheese filling on 4 of the French toast slices, Top with the remaining 4 slices and transfer to plates. Top with some of the pickled peaches, drizzle with the bourbon caramel and garnish with some of the bacon. Dust with confectioners' sugar and garnish with mint sprigs, if desired.

BOURBON GLAZED PEACHES

Steps:

• Thaw peaches in microwave.
• Combine remaining ingredients in small saucepan over medium heat.
• Stir until butter and sugar melt and syrup boils. Add peaches, stir to coat.

CANNED PEACHES WITH BOURBON

Steps:

• Prepare large pot with boiling water.
• Make an x in each peach bottom.
• Boil peaches, in batches, for approximately 2 minutes.
• Remove peaches from boiling water & put into water/ice bath with lemon juice (to prevent discoloration).
• Peel & pit peaches. (Set aside skins & pits for jelly later if you want).
• Place peeled/pitted peaches back into water/ice bath.
• Sterilise 11 pint jars by washing & then baking at 225 degrees for 25 minutes or boiling for 10 minutes. Heat jar lids & rings in pot of simmering water.
• Fill canning pot with water & put onto boil.
• Combine sugar with 6 cups water & heat. Allow to simmer.
• Pack peach halves into jars, cut side down. This may require using chopsticks or forks to flip the fruit over. Pack the peaches in as tightly as you can manage without damaging them.
• Pour 1/4 cup bourbon into jars.
• Fill the rest of the way with your syrup, leaving 1/2" of headspace.
• Clean jar rims with a damp cloth & place lids & rings on finger tight.
• Place jars into canning pot & bring water back to a boil.
• Boil for 25 minutes.
• Allow jars to set in canner once time is up to prevent siphoning.
• Remove from canner, allow to cool for 24 hours, open & enjoy or store for up to a year.

BOURBON-LACED TIPSY CHICKEN WITH PEACHES

Steps:

• Preheat oven to 400 degrees.
• Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside.
• In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes.
• Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally.
• Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately.

BOURBON-GLAZED PEACHES WITH MASCARPONE CREAM

Steps:

• Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times.
• Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.
• Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you'd like more sweetness. Sprinkle with fresh mint and serve.

BROWN SUGAR BOURBON PORK TENDERLOIN WITH CORNBREAD & PEACHES

Steps:

• Mix Marinade Mix, oil, bourbon and orange juice in small bowl. Reserve 1/4 cup marinade for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor.
• Meanwhile, preheat oven to 400°F Prepare corn muffin mixes as directed on package. Spread evenly in greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden brown. Cool completely on wire rack. Cut cornbread into 1 1/2-inch strips, then cut each strip in half. Grill over medium heat 1 to 2 minutes on each side or until grill marks appear, turning once with a wide spatula. (Do not use tongs as cornbread is fragile and tends to crumble.) Set aside.
• For the Grilled Peaches, mix Marinade Mix, brown sugar, melted butter and bourbon in large bowl until well blended. Add peach slices; toss to coat well. Let stand 1 hour. Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over low heat. Place peaches on foil. Cover with second sheet of foil. Grill 6 to 8 minutes or until peaches are browned and caramelized around edges, turning occasionally and brushing with marindae. Set aside.
• Remove pork from marinade. Discard any remaining marinade. Grill pork over medium heat 25 minutes or until desired doneness, turning occasionally and brushing with reserved marinade halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Cut into 1/4-inch slices.
• To serve, warm peach preserves. Spread evenly on cornbread strips. Cut each cornbread strip into 1 1/2-inch squares. Place 1 slice pork tenderloin and 1 grilled peach slice on each cornbread square.

BOURBON-GLAZED PORK CHOPS AND PEACHES

Steps:

• Combine first 7 ingredients in a large bowl. Add pork chops and peaches; toss well to coat. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Remove pork and peaches from bowl, reserving the marinade. Place pork and peaches on grill pan; cook 4 minutes on each side or until pork is done. While the pork chops cook, place marinade in a microwave-safe bowl; microwave marinade at HIGH 2 minutes. Spoon over pork and peaches. Yield: 4 servings (serving size: 1 pork chop, 1 peach half, and 2 tablespoons sauce) NUTRITION PER SERVING CALORIES 285(29% from fat); FAT 9.3g (sat 3.1g,mono 4.3g,poly 1.1g); PROTEIN 26.4g; CHOLESTEROL 73mg; CALCIUM 27mg; SODIUM 489mg; FIBER 1.2g; IRON 1.4mg; CARBOHYDRATE 24.3g

BOURBON-SOAKED GRILLED PEACHES WITH BURRATA AND PROSCIUTTO

Steps:

• Combine peaches and bourbon in a bowl. Let soak for 30 minutes.
• Preheat grill for medium heat and lightly oil the grate. Grill bread slices until grill marks appear, about 2 minutes per side. Transfer to a plate.
• Grill peaches until dark grill marks form, 2 to 3 minutes. Transfer to a bowl.
• Place Burrata cheese and arugula on a platter. Drizzle olive on top; season with salt and pepper. Add grilled peaches to the platter. Drizzle balsamic glaze over Burrata cheese, arugula, and peaches. Scatter prosciutto on top. Serve with grilled bread.

BOURBON-GLAZED PORK CHOPS AND PEACHES

Steps:

• Combine the first 7 ingredients in a large bowl; add pork chops and peaches; toss well to coat.
• Heat a nonstick grill pan coated with cooking spray over med-high heat.
• Remove pork and peaches from bowl, reserving marinade.
• Place pork and peaches on grill pan; cook 4 minutes on each side or until pork is done.
• While pork cooks, place marinade in a microwave-safe bowl; microwave on HIGH for 2 minutes (make sure the marinade comes to a full boil).
• Spoon over pork and peaches.

BOURBON-LACED TIPSY CHICKEN WITH PEACHES

Steps:

• Preheat oven to 400 degrees. Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside. In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes. Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally. Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately

BOURBON GLAZED PEACHES WITH YOGURT

Steps:

• Scrape seeds from vanilla bean into a medium bowl.
• Combine seeds, bean, yogurt,1 1/2 tablespoons sugar, and a dash of salt. Let stand for 1 hour, and discard bean.
• Preheat oven to 350 degrees.
• Combine remaining sugar, remaining dash of salt, bourbon, and vanilla extract in a large bowl, stirring with a whisk.
• Add peaches, and toss gently.
• Arrange peaches, cut side down, on a parchment-lined baking sheet, and reserve sugar mixture.
• Bake peaches at 350 degrees for 10 minutes.
• Turn peachhalves over, and drizzle cavities with reserved sugar mixture.
• Bake an additional 10 minutes or until just tender.
• Serve with yogurt, and juices.

PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE

Steps:

• Make choux pastry:
• Preheat oven to 425°F with rack in upper third. Butter a large baking sheet.
• Bring butter, water, and salt to a boil in a small heavy saucepan over high heat, stirring until butter is melted. Reduce heat to medium. Add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a large bowl and cool slightly, about 5 minutes. Add eggs 1 at a time, beating well with an electric mixer at high speed after each addition.
• Transfer mixture to pastry bag and pipe 8 (5-inch-long) strips (about 1 inch wide) onto baking sheet, spacing them at least 1 inch apart.
• Bake éclairs 15 minutes, then reduce temperature to 400°F and continue to bake until golden, puffed, and crisp, about 15 minutes more (leave oven on). Immediately pierce side of each éclair with tip of a paring knife and return to oven to dry, propping door slightly ajar, 5 minutes. Halve an éclair horizontally: If still moist inside, return éclairs to oven and dry 5 minutes more. Cool éclairs completely on a rack, about 25 minutes.
• Make caramel sauce while éclairs cool:
• Heat sugar in a 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber. Remove from heat and immediately spoon about 1 teaspoon of caramel along top of each éclair, spreading it with back of spoon. Add water and salt to remaining caramel in skillet and simmer, stirring occasionally, until all of caramel is dissolved. Add butter and bourbon, swirling skillet to incorporate. Remove from heat and keep sauce warm, covered.
• Make filling:
• Cut peaches into thin wedges and toss with 1 tablespoon sugar. Let stand until sugar is dissolved, about 5 minutes.
• Meanwhile, beat cream with bourbon and remaining tablespoon sugar using cleaned beaters until it just holds stiff peaks.
• Assemble éclairs:
• Halve éclairs horizontally. Put bottom halves of éclairs on plates and top with whipped cream and peaches, then cover with top halves of éclairs. Drizzle plates with caramel sauce.

GRILLED VANILLA BEAN MASCARPONE PEACHES WITH SALTED BOURBON CARAMEL RECIPE - (4.5/5)

Steps:

• serves 3 to 4 note: I find this easy to make when I'm using the grill for dinner but if you do not want to light the grill only to use it for 3 minutes, place the peaches on a baking sheet and under the broiler for 5 minutes or until they are warmed through. Preheat a gas or charcoal grill to medium-high heat. Pour sugar and water in a saucepot. Bring to a rapid simmer over medium heat and swirl (don't stir) the mixture until the sugar is dissolved. Without stirring, let simmer until the color changes to light brown, about 5 minutes, then turn off heat. Slowly stir in cream until combined. Add bourbon and salt and stir until smooth. Set aside until needed. In a bowl, stir to combine mascarpone and vanilla beans. Set aside till needed. With a knife, slice the peaches in half and discard the seeds. Lightly brush the flesh with canola or grapeseed oil to prevent sticking to the grill. Place cut side down on the grill for 3 to 5 minutes until the peaches are warmed and lighly scorched. Fill the peaches with a large spoonful of the vanilla mascarpone and place on a serving plater or in individual bowls. If the bourbon caramel sauce is too thick reheat it slightly on low heat until it returns to the right consistancy. Spoon caramel over the peaches, sprinkle with a pinch of Fleur de Sel (optional), and serve. Store any remaining salted bourbon caramel sauce in the refrigerator for up to a week.

BOURBON POACHED PEACHES RECIPE

Steps:

• bring large pot of water to boil. meanwhil, prepare ice-water bath. cut small X in bottom of each peach. boil peaches for 1 min. transfer to ice water bath..let cool slightly.. peel and pit peaches and cut into 3/4 inch wedges. bring 4 cups water ,sugar and vanilla seeds and pods to boil in large saucepan, stirring until sugar dissolves. add peaches and bourbon. simmer until peaches are tender but still hold their shape..5 to 7 min... transfer peaches to large bowl, using a slotted spoon.. cook syrup over medium until reduced by half, about 15 min. pour over peaches,let cool completely.. divide peaches among sterilized jars using slotted spoon. jars can be sterilized by boiling in water, submerged for 10 min.. pour syrup over tops. add vanilla pods to jars if desired. seal jars and refreigerate.

BROWN SUGAR SHORTCAKE WITH WARM BOURBON PEACHES

Steps:

• Heat oven to 375 degrees. Butter a baking sheet. In a bowl, combine flour, 55 grams of sugar, cornstarch, baking powder and salt, and whisk well. Cut in cold butter with a pastry cutter, two knives, or your fingers. When butter is in pea-size pieces, mix in cream and egg until a soft batter forms.
• Dump batter onto a floured surface and knead until it holds together. Divide batter into 2 pieces, one slightly larger than the other. Press larger piece of dough into a 1/2-inch-thick round, roughly 8 inches in diameter. Place on baking sheet and brush with butter. Press remaining dough into a 1/2-inch-thick round and place on top of first dough round. It should be smaller in size. Brush with butter and sprinkle with more sugar. Bake until shortcake is golden brown and firm to the touch all over, 20 to 30 minutes. Let cool.
• Meanwhile, prepare the peaches. In a medium skillet, heat bourbon and add 1 tablespoon water and 25 grams of sugar. Cook until sugar dissolves, then add peaches. Let cook until peaches are warmed through and release their juices, about 2 minutes.
• Carefully cut smaller top round off shortcake. Place shortcake bottom on a serving plate and cover with warm peaches and their liquid (reheat fruit if necessary). Spoon whipped cream over peaches and place shortcake top over cream. Serve immediately.

GRILLED VANILLA BEAN MASCARPONE PEACHES WITH SALTED BOURBON CARAMEL

Steps:

• note: I find this easy to make when I'm using the grill for dinner but if you do not want to light the grill only to use it for 3 minutes, place the peaches on a baking sheet and under the broiler for 5 minutes or until they are warmed through.
• Preheat a gas or charcoal grill to medium-high heat. Pour sugar and water in a saucepot. Bring to a rapid simmer over medium heat and swirl (don't stir) the mixture until the sugar is dissolved. Without stirring, let simmer until the color changes to light brown, about 5 minutes, then turn off heat. Slowly stir in cream until combined. Add bourbon and salt and stir until smooth. Set aside until needed.
• Next, split the vanilla bean down the center with the tip of a sharp knife. Open to expose the seeds. Using the blade of the knife, gently scrape the beans out of the pod. In a bowl, stir to combine mascarpone and vanilla beans. Set aside till needed.
• With a knife, slice the peaches in half and discard the seeds. Lightly brush the flesh with canola or grapeseed oil to prevent sticking to the grill. Place cut side down on the grill for 3 to 5 minutes until the peaches are warmed and lighly scorched.
• Fill the peaches with a large spoonful of the vanilla mascarpone and place on a serving plater or in individual bowls.
• If the bourbon caramel sauce is too thick reheat it slightly on low heat until it returns to the right consistancy. Spoon caramel over the peaches, sprinkle with a pinch of Fleur de Sel (optional), and serve. Store any remaining salted bourbon caramel sauce in the refrigerator for up to a week.