peaches + bourbon = weekend.

I subbed bourbon for the rum in Kaela’s Pirate Peaches, and boy, am I excited to enjoy these. My entire kitchen (okay, apartment) smells slightly of sweetness and spirits. (Yep, present tense. Batch number 2 is simmering away on the stove, prompted by the fact that a tiny piece of peach prevented one of my jars from sealing properly. Rather than re-process a single jar, I dumped the contents back into the pot with another pile of peaches that were macerating in the fridge, along with the partial jar of leftovers that I didn’t process yesterday [to get me back up to 3 lbs of peaches], added more sugar, more booze, and the appropriate amounts of lemon juice and zest, and I am once again enjoying the aroma of peaches simmering in bourbon.) This time, I’m going to try to get the peaches a bit softer than they were yesterday, and I may even break out the immersion blender to make more of a sauce. I ran into trouble yesterday with the ratio of end-of-season peaches (which I think are harder than peak juicy peaches) to booze/syrup, which is why I had some leftovers.

Also, I have no idea what kind of peaches I picked up at the orchard, but I can tell you that they are not freestone. (Ask me how I know that.) Also, the skins did not slip off as I expected they would, which made for some serious peach wrangling…good thing the bourbon makes it worth it. Another lesson from this project? Simmer peaches with the lid (mostly) on. There may have been a slightly sticky residue coating much of the kitchen floor this morning…

See? I also did some spinning. I am mostly through the second bobbin of my reflection SCF bfl, and am looking forward to plying this soon. Happy weekend!