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
- 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 peaches, brown sugar, granulated sugar, whiskey, and lemon zest in a large, heavy-bottomed pot. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until sauce has thickened, 20 to 25 minutes.
Remove pot from heat. To preserve sauce, ladle it into hot sterilized jars and process them in a hot water bath for 10 minutes. Otherwise, store sauce in refrigerator for up to a month.