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Whiskey Peaches -

Maple Whisky Peaches

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  • 5 lbs peaches
  • 8 tsp maple syrup
  • 750 ml whisky (maple, honey, spiced or plain)
  • 8 jars and lids (250ml)


  1. Peel and slice peaches.
  2. Prepare jars and lids, sterilizing them
  3. Fill jars with peaches, get as many in as you can, really shake them into the jars, firmly yet gentle, you don’t want mush.
  4. Put 1 tsp. of maple syrup into each jar over the peaches
  5. Put 3 oz of whisky into each jar, should fill to the shoulder of the jar, you can add a touch of boiled water to top it up, or more whisky, up to you.
  6. Lightly tighten lid over jar and place in a boiling water bath for 15 min.
  7. Remove and let cool. Any jars that don’t “pop” aren’t sealed and must be refrigerated and used right away (darn it!).


Whisky soaked peaches can be: served over coconut ice cream, or muddled into an old-fashioned. Or this amazing looking “Black Manhattan“. With coconut cream and more booze for a grown-up smoothie. With a sparkling wine like in our peach sangria, as an Amaretto sour, or eaten out of the jar while watching Californication episodes on Netflicks standing in your kitchen, maybe, I heard…

  • Category: Preserves
The Primal Desire