These preserves, flavored with vanilla bean and a hint of bourbon, are our favorite way to make the flavor of high summer peaches last longer.
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
- In a 6-quart enamel-coated cast-iron Dutch oven, toss together peaches, sugar, and vanilla bean. Let stand for 20 minutes.
- 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.