Peach Preserves
Serves: 3 cups
  • 7 cups coarsely chopped peeled ripe peaches (about 3½ pounds)
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise and halved
  • ⅓ cup bourbon
  • ½ teaspoon kosher salt
  1. In a 6-quart enamel-coated cast-iron Dutch oven, toss together peaches, sugar, and vanilla bean. Let stand for 20 minutes.
  2. Add bourbon and salt; bring to a boil over medium heat. Reduce heat to low; simmer, stirring occasionally, until mixture is thickened and reduced to 3 cups, about 1 hour. Refrigerate for up to 2 weeks, or freeze for up to 2 months.
Recipe by Southern Cast Iron at