This simple, boozy peach sauce makes a perfect dinner party dessert for those nights when it's too hot to even think about turning on the oven. Try swapping some of the peaches for apricots, or use bourbon, peach schnapps, or dark rum in place of the whiskey. Serve it over ice cream, pound cake, or French toast.
Adapted from the Ball Complete Book of Home Preserving
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
- Yield:makes 2 1/2 cups
- Active time: 10 minutes
- Total time:30-35 minutes
- 3 cups coarsely pureed very ripe peaches (about 5 small or 3 large)
- 1 cup lightly packed dark brown sugar
- 1 cup granulated sugar
- 6 tablespoons whiskey
- 2 teaspoons freshly grated lemon zest
Combine the peaches, brown sugar, granulated sugar, whiskey, and lemon zest in a large, heavy-bottomed pot. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.
Remove the pot from the heat. To preserve the sauce, ladle it into hot sterilized jars and process them in a hot water bath for 10 minutes. Otherwise, store the sauce in the refrigerator for up to a month.