Adding to my holidaze gift canning, I came across a recipe for “Drunken Peaches” – basically, peaches and simple syrup and brandy.
What’s not to love, right?
I wanted to add a bit of spice to my peaches, so I picked up a bottle of spiced rum and some whole cloves; figuring that both would do the deed nicely.
•2 bags frozen peach slices, thawed
•1/4 cup spiced rum (per jar)
•2 cloves (per jar)
•1-1/2 cup sugar
•3 cups water
Note: if you want to use fresh peaches, go for it, but I have a lot of holidaze canning to get done and a kindofa tight schedule, so fozen, peeled and sliced peaches worked a treat for me. Two bags made three pint jars.
First, make the simple syrup by stirring the sugar into the water in a small pan over medium heat until the sugar dissolves.
Bring to a low simmer, then reduce the heat and keep warm while you prep the peaches.
Divide your peach slices evenly among canning jars – as I noted above, two bags filled three, pint-sized jars.
Pour 1/4 cup of spiced rum over each jar of peaches, then add two cloves.
Top each jar off with the simple syrup – leaving about 1/2 inch of head space.
Add lids and bands to each jars, screwing the bands “fingertip tight” – using just you fingertips to tighten the bands – and process in boiling water for 25 minutes.
For best flavor, you should allow the sealed jars to rest for one week.