Peaches In Brown Sugar With Rum Sauce And Ice Cream Recipes

Steps:

• Melt butter in a skillet over medium heat. Add the peaches, and cook for about 10 minutes, stirring occasionally. Mix in the brown sugar, vanilla, and whiskey; simmer over medium heat for about 20 minutes, until peaches are soft and the sauce has darkened. Serve as a side dish or over ice cream.

Steps:

• In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
• Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
• Serve immediately over ice cream, if desired.

Steps:

• Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.

Steps:

• In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix. Cover and let stand at room temperature six hours or overnight.
• Wash jars and lids in hot, soapy water. Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill. Prepare lids according to manufacturer's directions.
• Pour the fruit mixture into a large saucepan or dutch oven. Bring to a boil over medium-high heat. Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water. Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted. (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.) Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
• Ladle boiling-hot jam into hot, prepared jars, leaving 1/4 inch headspace. Top with lids and process for 15 minutes in a boiling-water bath. Cool jars completely on a dish towel before labeling and storing.

Steps:

• 1. Prepare boiling water canner(Or large pot). Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• 2. Combine peaches, brown sugar, granulated sugar, rum and lemon zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20 minutes.
• 3. Ladle hot sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
• 4. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed

Steps:

• Position the oven racks so that one of the racks is in the center of the oven. Preheat the oven to convection roast at 500°F. Butter four individual ovenproof baking dishes.
• Place two peach halves into each baking dish, cut side up. Place 1 teaspoon butter in the cavity of each peach half. Then spoon 1 tablespoon brown sugar in each.
• Bake in the center of the oven for 10 minutes, until the edges of the peaches begin to brown and the sugar and butter are bubbly. Remove from the oven.
• If desired, pour about 1 tablespoon dark rum over each serving and ignite carefully. Serve with heavy cream.

Steps:

• Combine all ingredients in a large stainless or enamel pot.
• Bring to a boil, stirring until sugar dissolves.
• Boil gently stirring often until thick-around 20-30 minutes.
• Ladle into clean hot jars leaving 1/4 inch head space.
• Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

Steps:

• In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Purée the mixture in a food processor or blender, force the purée through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in half-and-half, scalded, pour the mixture into the pan, and cook it over moderately low heat, stirring with a wooden spoon, to 175°F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach puré, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.