Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine
Active Time
35 Mins
Total Time
1 Hour 40 Mins
Makes 4 1/2 cups (serving size: 2 tbsp.)

Bourbon imparts oaky richness to honeyed peaches. Don't be tempted to use a higher-proof whiskey; the flavor will be too "hot."

How to Make It

Pulse peaches in a food processor until finely chopped and chunky but not pureed, 5 or 6 times, stopping to stir occasionally to ensure they are evenly chopped. Transfer to a Dutch oven. Add honey, bourbon, thyme, and salt. Bring to a boil over medium. Reduce heat to low, and simmer, stirring occasionally, until mixture is thick and reduced to about 4 1/2 cups, about 1 hour to 1 hour and 20 minutes. Cool completely. Store in airtight containers in refrigerator up to 1 month, or freeze for up to 4 months.

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