DRUNKEN PEACH Sauce. (Don't worry no one gets tipsy in the making of it).The peaches are absolutely beautiful this year. You will need about 7 pounds of peaches, about a cup or a cup and a half of rum ( whatever is left from making fruit cakes),and 5 cups of sugar.
Take a large glass bowl, fill with cold water and a 1/4 cup lemon juice. As you cut up the peaches dunk them into the lemon juice bath. That way they will not brown. No need to peel the peaches, by the way. Besides I realllly dislike peeling peaches.....lazy am I.
Plop as many peaches will fill a large soup pot on the stove. Pack them in well. Take a Braun hand blender and chop up as fine as you want. Add the sugar, and the rum and cook, stirring often, till the fruit is soft and meshes with the sugar. Be really careful not to have the heat too high, as it will burn. Just watch it and everything will be fine. Takes about 20 minutes or so. Skim off the high foam that will be created as it boils.
Take leftover peaches ( you will have some) and make peach pies that you can freeze. Sprinkle a large bowlful ( sorry,no measurements, just guessitimate...have fun with it, doesn't have to be exact), sprinkle with flour and sugar and pile into the crusts. Wrap well and freeze. In the small container you will see the Rum Peach sauce. Good on all sorts of desserts, or toasts, or with main dishes. Kind of an all purpose condiment. The Rum has been burned off as the peaches cook. If you put the rum in at the end, it will remain as such....will make the fruit taste boozy,so don't do that. Cook it with the fruit. Process the glass jars in a boiling water bath, about 10 minutes to seal.
Then later on you can let the cats have their way and sit beside you while you label up the jars.
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