Serves 6 or slightly more than ¾ cup

Spicy Bourbon Peaches

This recipe takes spiced peaches to another level by the addition of bourbon. Meant as a glaze on pork or chicken, it is excellent as a top smear on pate or the filling in a pastry tartlet. This version creates a ¾ cup amount for a one time use but could be easily doubled or tripled and canned in small 4 oz jars or frozen.

1 1/4 c fresh peaches, peeled and pitted, coarsely chopped (can use frozen or canned when not in season)
1 T bourbon, Buffalo Trace
2 T brown sugar
¼ t cinnamon
¼ t ginger
1/8 t ground allspice

Flavor Tier 1

Place peaches in a small bowl. Add bourbon and stir to blend. Set aside for 15 minutes.

Flavor Tier 2

Pour peaches into small saucepan. Add sugar, cinnamon, ginger and allspice. Cook over medium high heat, brining to a boil. Lower heat to medium low and simmer until slightly thickened, about 12-15 minutes. Remove from heat and place in small bowl. Refrigerate at least 24 hours prior to serving. Keeps in refrigerator for up to 10 days. Serve at room temperature.