Spiking fruit and making, say, boozy fruit skewers is one of the best things in life. Its a simple, sweet, and alcoholic dessert that will make you feel (relatively) healthy and happy about drinking, because at least youre eating fruit, right?
As summer ends, theres one particular fruit that appears in massive abundance: peaches. Whether youre browsing at the grocery store or farmers market or getting boxes of produce delivered from your CSA, it seems like this delicious stone fruit is absolutely everywhere. But it isnt as easy to make syrupy, alcoholic peaches as it is to make boozy strawberries or watermelon. Making brandied peaches takes time and patience. But when theyre finally ready, it will be more than worth the wait.
One can jar peaches soaked in rum, brandy, vodka, or gin. But that process requires sterilization and can be quite complicated. An easier way to make your own scrumptious, booze-soaked fruit is to take a note from the Germans and make rumtopf. Rumtopf is a traditional way to preserve summertime fruits, but it has since become a festive way to get ready for the winter holidays and celebrate with homemade desserts. Instead of jars, its made in a ceramic container.
Though traditional rumtopf has all of the years seasonal fruits, if youre starting in August, youll be good with peaches, cherries, apples, grapes, and berries.
For every 1 pound of fruit, you will need 1/2 pound of sugar and enough good-quality, 100-proof liquor to cover the fruit by one inch.
Wash and dry the inside of your ceramic container. Then, wash and dry your chosen fruits and remove any peels, seeds, stems, and pits. Place the fruit and sugar inside of your container and then add in your rum or brandy. Cover the top of the ceramic container with plastic wrap and keep it tight. Then, top it with the lid and store your rumtopf in a cool, dark place.
As the summer and fall go on, feel free to add more fruit, sugar, and rum or brandy into your ceramic container, following the same instructions as above. Each fruit should sit for 4 to 6 weeks. And be sure to check on your fruit every once and a while to make sure there is not extra fermentation happening. If there is, add more alcohol.
The rumtopf will be good and ready in time for Thanksgiving and Christmas. Sure, you wont be able to enjoy the peaches this summer, but imagine how delightful theyll be on top of the desserts and ice creams served for the holidays! If you cant wait until winter to enjoy peach desserts, click here for 11 peach recipes to make this summer.
Simply slice the peaches, pour vodka over top (making sure all fruit is covered) and refrigerate. Leave this sit in your fridge for a week, checking on it and turning the jar or container every day or so to help distribute the flavor.
This deliciousness in a jar was inspired by a great recipe for bourbon-soaked cherries. I figured for my first canning endeavor I would paleo-ize the recipe, and if it failed, I would simply HAVE to eat said bourbon-soaked cherries. Darn. They all sealed, and I gave them to my staff, so thank you to Kristi over at www.sheeats.ca This is all your fault… inspiration. My staff raved in appreciation for the boozy cherries, and I got to be the “best boss ever.” At least for a little while.
The good folks over at Beam global have released some incredible infused and flavored whiskys. I used Jim beam Honey, but the Canadian club dock 57 spiced, or the newest member of the team; Canadian club maple would do the trick, you could even omit the maple syrup, making room for more whisky!
I am not a big drinker, I rarely drink during the week, and the last time I was drunk, well, it was accidental. I enjoy messing with being entertained by intoxicated people. I love throwing a good party, and mingling. A true extrovert, I relish small talk and listening to peoples stories, sometimes just watching people… regularly I miss being behind that big wood (or metal, or stone) bar. A rag in hand and an arsenal of amazing spirits stacked neatly and gleaming on the wall behind me, a party of people before me. Shaking martinis, layering shots, building icy cocktails, perfectly spiced Caesars with a tower of pickled perfection perched on the rim, the rich legs on the glass of good wine, even pouring the elusive picture perfect draft pint is so satisfying. I enjoy the creative craft of being a barkeep.
The reason I no longer do it? Well, Im not as patient as I once was, bartending gigs are nights and weekends, great in your 20s but living like a vampire, is no longer in my cards. Its also human nature to remember the good things; the beautiful drinks, the laughs, the great stories. Not the clogged glasswasher that floods your bar with sludge and soaks into your new boots, fights and mean drunks, or the waitress who doesnt know what shes doing and spoils a tray of perfection before it makes it to the customer. These days I satiate my need to bartend doing friends weddings, cocktailing at parties, and cooking. And now canning.
The Maple Whisky Peaches made my house smell AMAZING, yes, so good I need to shout at you. Think; rich malt spirits with sweet peaches all covered in maple deliciousness. Yes, are you drooling yet? These arent strict paleo, so if you are the paleo police, please pretend you never saw this. You can, of course, substitute hot water for the liquor for a grain-free, and non-alcoholic version. They would still be delicious, and alcohol is not for everyone. I wouldnt be upset, and in fact, I made some like this for my nieces and nephews, just make sure to label them accordingly for obvious reasons. The 3-year-old is already falling all over the place, the last thing he needs is a drink.
The rumtopf will be good and ready in time for Thanksgiving and Christmas. Sure, you wont be able to enjoy the peaches this summer, but imagine how delightful theyll be on top of the desserts and ice creams served for the holidays! If you cant wait until winter to enjoy peach desserts, click here for 11 peach recipes to make this summer.
Wash and dry the inside of your ceramic container. Then, wash and dry your chosen fruits and remove any peels, seeds, stems, and pits. Place the fruit and sugar inside of your container and then add in your rum or brandy. Cover the top of the ceramic container with plastic wrap and keep it tight. Then, top it with the lid and store your rumtopf in a cool, dark place.
As summer ends, theres one particular fruit that appears in massive abundance: peaches. Whether youre browsing at the grocery store or farmers market or getting boxes of produce delivered from your CSA, it seems like this delicious stone fruit is absolutely everywhere. But it isnt as easy to make syrupy, alcoholic peaches as it is to make boozy strawberries or watermelon. Making brandied peaches takes time and patience. But when theyre finally ready, it will be more than worth the wait.
One can jar peaches soaked in rum, brandy, vodka, or gin. But that process requires sterilization and can be quite complicated. An easier way to make your own scrumptious, booze-soaked fruit is to take a note from the Germans and make rumtopf. Rumtopf is a traditional way to preserve summertime fruits, but it has since become a festive way to get ready for the winter holidays and celebrate with homemade desserts. Instead of jars, its made in a ceramic container.
As the summer and fall go on, feel free to add more fruit, sugar, and rum or brandy into your ceramic container, following the same instructions as above. Each fruit should sit for 4 to 6 weeks. And be sure to check on your fruit every once and a while to make sure there is not extra fermentation happening. If there is, add more alcohol.
Soaking fruit in alcohol
FAQ
How long do you soak peaches in alcohol?
What liquid can you preserve peaches in?
What fruit can you soak in bourbon?
What kind of juice do you use for Peaches?
The main liquid is white grape peach concentrate juice. It’s easy to find at most supermarkets. White Grape Peach Juice: Any type of peach concentrate or flavored juice will work. Peaches: The recipe called for canned peaches in heavy syrup. You can use fresh or frozen peaches too.
Are peaches bad for acid reflux?
If you love peaches and have acid reflux than don’t fret, peaches are a fruit you can still enjoy. Peaches are low in acid, and this means that they are unlikely to give you the painful symptoms of acid reflux. Although they are unlikely to cause acid reflux, I would still recommend only eating one a day, because eating a lot of peaches at once could still cause acid reflux.
How do you eat peaches with vodka?
Cut a small X in bottom of peaches then place them in boiling water, 2 at a time for 45 seconds. Remove peaches and place in ice bath (this helps the skin of the peaches peel off easily). Peel skin off peaches and slice into thin slices. Place peaches into 3L bottle or jar and then add vodka. Soak peaches for 5 days. Remove peaches before serving.
How do you make a peach liqueur?
Peaches – fresh is best, simply just chopped up and infusing in the liquor makes for a flavorful liqueur. Either white or yellow peaches work. Vodka or Agricole Rhum – Both clear liquors, of the 2 we liked the rhum version the best. Simple Syrup – regular granulated sugar is what we used to sweeten this peach liqueur.