An oldie but a goodie, I’ve made this peach rum sauce for three years running and it always disappears quickly. This is the first year, however, that I’ve used The Kraken rum, yet – how could I resist? Not only does it conjure up images of sandy beaches, swaying palms, and swoon-worthy pirates, it happens to be delicious. Added to peaches and three kinds of unrefined sugar? It’s delectable.
Enjoy it on ice cream, over pound cake or cheesecake. Have a boozy Sunday brunch with crepes, rum-spiked oatmeal, yogurt or Pirate Pancakes. My friend Melissa bakes it over chicken; I imagine it would make an incredible pork tenderloin, or garnish to a rich pumpkin soup. Really, there’s almost nothing that can’t be made better by Pirate Peaches. And the best part? You have a perfect excuse to belt out “RELEASE THE KRAKEN!!!” in a really cheesy Scottish accent. (And then sing about 1000 verses of “Yo ho ho” until your husband chucks a shoe at your head.) Pirate peaches? You had me at “ahoy.”
Adapted from Peach Rum Sauce in the Ball Complete Book of Home Preserving, J. Kingry & L. Devine, eds.
- 3 and 1/2 lbs peaches (3 lbs net), peeled, pitted and roughly chopped
- 1/2 cup sugar (organic evaporated cane juice)
- 1/2 cup raw sugar (organic turbinado)
- 1/2 cup dark muscovado sugar
- 1 and 1/2 cups spiced dark rum (I used The Kraken)
- 2 tbsp lemon juice
- 1 tsp, packed, minced lemon zest (about 1/2 a small lemon)
- large pinch salt
- Prepare canner, jars and lids.
- Combine all ingredients in a heavy-bottomed stockpot or Dutch oven. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened to your liking (I simmer mine for about 45 – 60 minutes). Taste and adjust amounts of sugar or rum.
- Return to a boil, fill hot, sterilized jars to 1/4-inch head space and process in a boiling water bath for 10 minutes.
Yields about 7 cups.
- I used the procrastinaty method for this rum sauce; I peeled, pitted and chopped the peaches, and macerated in sugar, in the refrigerator, for about 3 days prior to preparing the sauce.
- Fruit changes in taste, texture, sugar and acid content over the seasons. Due to the hot, dry summer this year, peaches seem less sweet & juicy than normal, therefore I’ve added a bit more sugar than normal. If you choose to macerate, start with 1/2 or 1 cup of sugar, then adjust during the cooking stage. (The original Ball recipe calls for 2 cups of brown sugar and 2 cups of granulated to 6 cups of peaches.) Also, it was sort of an accident that I ended up with three different kinds of sugar in the recipe, but I think it adds a complexity that is quite nice. At least, try adding a mix of brown & granulated sugars; but this might just the chance you’ve been looking for to try out some of those fancy sugars at the market.
- The peaches cook down during the simmering, but there are still small chunks in the finished sauce. If you like a perfectly smooth sauce, blend with an immersion blender before canning.
- I should note that this is not your grandmother’s rum sauce (unless your grandmother was a pirate; or a rum-pot; or, you know, awesome); there is a lot of rum. Granted some of the alcohol cooks off during the long simmer, but still, the rum flavor is very prevalent. FWIW, I did start originally with 1 cup of rum, but it just didn’t seem piratey enough. 1 and 1/2 cups? Yo ho ho.
Keep yon rum-soaked peaches down in the galley, in a cool, dark spot, hidden away from the scurvy scrubs, for up to 1 year.
It be summer, arrrrr.