Here, the sugars in fresh summer peaches and the mellowness of vanilla collide with the smokiness of a good bourbon, and some sort of miracle happens. This is one of our favorite go-to accompaniments for poultry, pork, salads and charcuterie. It can also be pureÅLed and used as a base for salad dressing.

June 27, 2018

Ingredients

  • 8 peaches, pitted and sliced (8 cups)
  • 2½ cups freshly squeezed orange juice
  • 1½ cups apple cider vinegar
  • ½ cup packed brown sugar
  • ¼ cup bourbon
  • ¼ teaspoon red pepper flakes
  • 1 vanilla bean, halved lengthwise, seeds scraped out and pod reserved

Instructions

In a 4-quart saucepan over medium heat, combine the peaches, orange juice, vinegar, brown sugar and bourbon and bring the mixture to a boil. Reduce heat to low and add the red pepper flakes and vanilla seeds and pod. Simmer until the peaches become tender, 5 to 8 minutes.

Remove from the heat and pour the mixture into a 16-ounce jar. Let cool. Cover and store in the refrigerator for up to 2 weeks. Serve at room temperature.

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.

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Ingredients

  • 8 peaches, pitted and sliced (8 cups)
  • 2½ cups freshly squeezed orange juice
  • 1½ cups apple cider vinegar
  • ½ cup packed brown sugar
  • ¼ cup bourbon
  • ¼ teaspoon red pepper flakes
  • 1 vanilla bean, halved lengthwise, seeds scraped out and pod reserved
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