This topic contains 1 reply, has 2 voices, and was last updated by 
ceilidh sioux 1 year, 7 months ago.
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8 cups peeled and chopped peaches (about 7 large peaches)
1/4 cup lemon juice
2 vanilla beans, split and scrapped
2 cups sugar
4 Tbsp BourbonPut the peaches, lemon juice and 2 cups sugar in a heavy bottomed pot or Dutch oven add the split and scrapped vanilla beans and pods. Bring to a boil, then reduce to simmer. Add Bourbon. I wouldn’t skip the Bourbon, it seriously enhances the flavor of the vanilla. Simmer for 1 1/2 to 2 hours. Stirring occasionally. The peaches will turn a golden, caramelized orange color.
Remove the vanilla pods and discard. Allow to cool slightly and ladle into jelly jars. When cooled completely store in the refrigerator or water bath can for 10 minutes. It will continue thickening as it cools.
This is good on toast, in yogurt, over ice cream. I will also plop this in a blender with some ice cream and half and half with some crushed graham crackers to make a peach cobbler milk shake.
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If this smells as good as it sounds in the recipe I’m sure it will taste just as good.
I’ll make this soon Thank you.from ceilidhsioux ( Karen Arnold )
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