allrightallrightallright!

Bourbon Peaches*.

3 pounds ripe peaches
3 cups sugar
about 1/2 cup Bourbon

1. Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "x" in the bottom of each peach. Add the peaches to the boiling water and cook for 1 minute. Remove the peaches and plunge them into ice water and then peel off the skins. Finally, pit them and cut them into quarters.

2. In another pot, combine 3 cups of water with the sugar and bring to a boil. Add the peaches and cook until soft.

3. Scald the jars and lids that you will be using for the peaches. (Did I not mention that you need a couple of ball jars with lids? You can dip them briefly in the water you used to boil the peaches with the "x"s on them - it only takes a minute.)

4. Gently pack the cooked peaches into the jars.

5. Boil the leftover peachy syrup until it thickens slightly, then spoon it over the peaches in the jars - but DON'T fill the jars up, just cover the peaches with syrup so you can pour BOURBON over the top of the peaches until there is about 1/4" of room left. Wipe the rims of the jars and put on the lids - tighten the lids gently.

6. Put the jars on a rack in a big pot with 2 -3 inches of water in it and cover. Bring to a boil over high heat then lower to medium heat and gently boil for 20 minutes. Remove the cover and wait about 5 minutes before removing the jars.

7. Let the jars cool, untouched, for about 4 to 6 hours. Store in a cool, dark place for up to a year (AS IF). Refrigerate after opening.

*This recipe - an ancient one from The New York Times - called for brandy but we didn't have any.

There you are. It's the perfect recipe for a 100 degree day what with all that boiling!

What have we been eating?
Well, I made manicotti last night and it turned out pretty well. Of course, me with a pastry bag is a sight to behold.
K has pretty much perfected a hot sauce that Vida bought for us and we'll be slathering that on some chicken tonight.
Oldest is in love with Melona Bars, which the rest of us regard as frozen melon gum.
And, lastly, I bought and cut up a melon yesterday which I thought was a honeydew...but inside it was bright orange, darker than a cantaloupe, and very very sweet.
What WAS it?

Thunder and heatheatheat here - the beaches are closed due to an offshore storm but I'm hoping we can go over tomorrow as there's nothing I like better than seeing the sea churned by a monsoon.

Have a good Saturday - we're off, guess where? To the supermarket.

Comments

My husband's father's family is all from Georgia. His Aunt Chick and Uncle Skinny (oh yeah) apparently made these. He brought us a jar one time when he visited us in MA.

I'm watching reporters on the beach in Orleans and the crowds watching the waves.
RW said…
That sounds pretty darn tasty!

I have been avoiding the supermarket. I am going to have to make a big trip before school starts.

Our heat has gone.
Christine said…
maybe the melon was an "orange-flesh" honeydew - a cross between a regular honeydew and a cantaloupe. i think i need some boozy peaches too - yum!
Susie Sunshine said…
Lend me some sugah..... I AM your neighbor!
(If I was your neighbor, you could pop over for the brandy!)
Anonymous said…
that sounds like a lot of work. can I eat the peaches and drink the bourbon?

b
cary perk said…
I'm in love with Melona Bars too!
alice c said…
Peaches are such an expensive treat here that the thought of boiling 3lbs of them makes me feel faint.
Anonymous said…
musk melon?