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Peach Butterbourbon Sauce

July 27, 2011 by The Runaway Spoon 10 Comments

I don’t really know what else I can say about this recipe.  It’s a rich, Southern version of butterscotch sauce with fresh peaches cooked right in, and a nice little kick of bourbon.  Of course, this is great over a big scoop of vanilla ice cream.  But I’d be lying if I didn’t admit that my favorite way to eat this is with a spoon.  A few slices of fresh peaches on the ice cream amps up the flavor, and a sprinkling of chopped pecans ain’t a bad touch either.

Peach Butterbourbon Sauce

2 large peaches or 3 small, peeled and pitted

½ cup (1 stick) butter

1 cup light brown sugar, packed

¼ cup bourbon

Cut the peaches into small chunks and set aside.

Melt the butter in a saucepan, then stir in the sugar and stir until melted.  Carefully pour in the bourbon and bring to a boil.  Reduce the heat, and add the chopped peaches.  Simmer until the peaches are completely soft and disintegrating into the sauce.  The ripeness of the peaches will determine how long this takes.

When the peaches are completely soft, puree the sauce with an immersion blender until smooth.  If you don’t have an immersion blender, mash the peaches with a sturdy wooden spoon, then press the sauce through a wire sieve.

Serve warm over ice cream.  The sauce will keep in an airtight container for up to a week in the fridge.  Reheat gently in the microwave, stirring frequently, to loosen up.

Makes about 1 ½ cups sauce

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Filed Under: Farmers Market, Fruit, Fruit and Vegetables, Snacks And Starters, Southern Specialties, Sweets Tagged With: bourbon, ice cream sauce, peaches, Southern specialties

Reader Interactions

Comments

  1. Blog is the New Black says

    July 27, 2011 at 10:43 am

    Wow, this sounds rich and wonderful!

  2. Tracy F. says

    July 28, 2011 at 10:13 am

    This sounds like heaven. I’m off to buy some peaches at the farm stand!

  3. Cindy B. says

    July 28, 2011 at 2:55 pm

    Sounds great! Thanks for sharing.

  4. flour power says

    July 30, 2011 at 11:17 am

    Wow! This is better than good!

  5. tracer says

    July 29, 2013 at 9:41 am

    any suggested bourbon of preference??

  6. The Runaway Spoon says

    July 29, 2013 at 6:14 pm

    Any one you would happily drink!

  7. Lori says

    July 25, 2017 at 10:26 am

    Can this be preserved?

  8. The Runaway Spoon says

    July 25, 2017 at 5:16 pm

    It cannot be canned. I have never tried to freeze it, but I don’t think it would be successful – I think it would affect the texture.

Trackbacks

  1. Peach Bourbon Cake with Sweet Tea Peaches - The Runaway SpoonThe Runaway Spoon says:
    August 24, 2014 at 12:13 pm

    […] or a scoop of ice cream, but it is rich enough as is.  The cake would also be delicious with Peach Butterbourbon Sauce and the compote would be delicious on its own or stirred into some yogurt for […]

  2. Peach Julep JamThe Runaway Spoon says:
    July 17, 2016 at 12:13 pm

    […] pickled and jammed. My obsession with the peach and bourbon pairing is well documented, from Peach Butterbourbon Sauce to Grilled Pork Tenderloin with Peach Bourbon Sauce, so it had to make it into my jam repertoire as […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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