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 puréed 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.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 0g||1%|
|Total Sugars 21g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|