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