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