I found this recipe in Martha Stewart's recent Living magazine and just had to try it. I love canning and haven't done it in quite some time - mostly due to time constraints.
The recipe originally called for vanilla pods, however, I used vanilla paste which I had on hand (thanks to my friend Michelle Kroh)!!
I have enough peaches to make another batch after I find the jars!! Can't wait to try these on some pound cake, ice cream, waffles, or pancakes. Definitely not low cal, however, I hope worth it!!
Bourbon-Poached Peaches
4 pounds peaches (peeled and sliced in 1/4 inch slices)
2 1/2 cups sugar
1 teaspoon vanilla paste (or 2 vanilla beans, split, and scraped, pods reserved)
1 cup bourbon
Bring four cups water, the sugar, and vanilla to a boil in a large saucepan, stirring until sugar dissolves. Add peaches and bourbon. Simmer until peaches are tender but still hold their shape, 5-7 minutes.
Transfer peaches to a large bowl using a slotted spoon. Cook syrup over medium heat until reduced by half, about 15 minutes.
Divide peaches into four pint sterilized jars. Pour hot syrup over peaches to within 1/4" of top. Cap jars. Seal jars in boiling water for 10-15 minutes. Remove from hot water and allow to cool.
Canned peaches can be stored at room temperature for up to 3 months.
