These lovelies are Peaches Preserved in Vodka. They make a wonderful treat when fresh peaches are not in season, especially served with vanilla ice cream and a little rose preserve. Peaches and roses are in the same family, the Rosaceae family. I make these as Christmas gifts, one for me, and the others to three lucky friends.
This recipe is very easy to follow, and a good starting off point if you want to learn how to can and preserve fruits and vegetables. It’s very forgiving – bacteria can’t survive in alcohol, so this method is pretty safe for a beginner. All you need are peaches, vodka, sugar, Mason jars with lids and rings, and a large pot to process the jars. The pot I used was the same one I used for Stove-top Smoker Highway Chicken, and it and many like it are available on Amazon.
The other ingredient I used worth noting is rose water – not the kind for your face, the kind you drink. It’s available in Mediterranean stores and some supermarkets.
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- 4 peaches , fresh, peeled and sliced
- ¾ cup Sugar
- ¼ cup Water
- 2 tablespoon Water
- ½ teaspoon Rosewater
- 1 stick Cinnamon, whole
- ½ teaspoon Whole clove
- 2 ½ cups Vodka
- Mise en Place. Have ready 4 12-ounce Mason jars.
- Process the peaches. Shock them in hot water then peel, pit and slice them.
- Weight them so you can distribute them evenly in the jars
- While that is happening, bring the jars and rings to a boil.
- When they have come to a boil, take them out and then put the sliced peaches, and the cloves into the jars. Be careful, the jars will be hot. Don't throw away the water, you will be processing the jars later in it.
- Put the sugar, water, stick of cinnamon, and rose water into a pot and bring it to a boil. Stir over heat until the sugar dissolves, then put a candy thermometer into the syrup and bring to a boil, without stirring.
- Cook until the syrup reaches 250F/170 C. Remove the cinnamon stick. Have the vodka ready in a heatproof measuring cup with a spout.
- Pour the syrup directly into the measuring cup, then pour that over the fruit until the fruit is just covered. Close the jars and put them back in the pot for processing.
- If needed, add more water so the water almost covers the jars. Boil them for 20 minutes. You will know when they are ready when you have heard all the jars "pop". Remove from the heat, and let them sit in the water until they are cool enough to touch. You can store them at this point. They must be refrigerated once they are open. You may reuse the jar and ring, but not the seal.