Peach Rum Sauce Recipes

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PEACH RUM SAUCE



Peach Rum Sauce image

Make and share this Peach Rum Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 45m

Yield 7 half pints

Number Of Ingredients 5

6 cups peeled, pitted and chopped peaches
2 cups brown sugar
2 cups white sugar
1/2 large grated lemon, rind of
3/4 cup rum

Steps:

  • Combine all ingredients in a large stainless or enamel pot.
  • Bring to a boil, stirring until sugar dissolves.
  • Boil gently stirring often until thick-around 20-30 minutes.
  • Ladle into clean hot jars leaving 1/4 inch head space.
  • Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

PEACHES IN BROWN SUGAR WITH RUM SAUCE AND ICE CREAM



Peaches in Brown Sugar with Rum Sauce and Ice Cream image

Provided by Tracey Medeiros

Categories     Rum     Dairy     Fruit     Dessert     Sauté     Fourth of July     Quick & Easy     Backyard BBQ     Peach     Summer     Party     Bon Appétit     Atlanta     Georgia     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter
6 tablespoons (packed) golden brown sugar
3/4 teaspoon ground cinnamon
6 ripe peaches, peeled, halved, pitted, each cut into 8 wedges
2 teaspoons vanilla extract
2 tablespoons dark rum
Vanilla or peach ice cream

Steps:

  • Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.

PEACH RUM SAUCE



Peach Rum Sauce image

A spoonful of this delicately flavored, luscious sauce turns ordinary desserts into memorable treats. It's particularly good warmed and served with ice cream. FreshPreserving.com

Provided by Michaela Blake

Categories     Fruit Desserts

Number Of Ingredients 7

6 c chopped pitted peeled peaches, treated to prevent browning and drained
2 c brown sugar, lightly packed
2 c white sugar
3/4 c rum
1 tsp lemon zest, grated
SPECIAL EQUIPMENT
7 half pint jars(8oz)

Steps:

  • 1. Prepare boiling water canner(Or large pot). Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • 2. Combine peaches, brown sugar, granulated sugar, rum and lemon zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20 minutes.
  • 3. Ladle hot sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
  • 4. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed

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2019-10-10 Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water …
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Ratings 15
Servings 20
Cuisine American
Category Appetizer
  • In a stainless steel pot add peaches and rest of the ingredients. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened to your liking (Dian simmered hers for about 45 min).
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  • Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

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