Spirited Peaches: A Boozy Twist on Summer’s Sweetest Fruit

There’s something delightfully mischievous about Spirited Peaches, also known as Drunken Peaches. These rum-kissed beauties are a nod to old-world preserving methods, where fruit met alcohol not just for flavor, but for longevity. Think of them as peaches with a past: sultry, syrupy, and just a little scandalous.

A Tradition Worth Reviving

Preserving fruit in alcohol isn’t new. From brandied cherries to rum-soaked pineapple, our ancestors knew how to stretch the harvest and add a little kick to winter desserts. Spirited Peaches follow in that tradition, marrying ripe summer peaches with bourbon, rum, or even peach schnapps. The result? A preserve that’s equal parts rustic charm and refined indulgence.

What You Need

• 1 cup sugar
• 2 cups water
• 7 cups sliced, peeled, & pitted peaches
• 1 tablespoon rum or brandy, per jar

How to Use Them

• Over Ice Cream or Gelato: Classic and irresistible. Try pairing with vanilla bean, cinnamon, or butter pecan.
• Peach Shortcake: Use spirited peaches in place of fresh fruit for a grown-up twist.
• Crepes or Pancakes: Spoon warm peaches and syrup over breakfast for a weekend treat.
• Charcuterie Boards: Serve alongside aged cheddar, blue cheese, or prosciutto.
• Grilled Meats: Spoon over pork chops, chicken thighs, or duck breast.
• Dessert Sauce: Puree with syrup and drizzle over cheesecake or yogurt.

A Peach with Personality

Spirited Peaches aren’t just a recipe, they’re a mood. They evoke porch swings, twilight dinners, and the kind of laughter that lingers. They’re a way to preserve not just fruit, but the feeling of summer itself. So go ahead, pop open a jar in January and let the warmth of bourbon and peaches remind you that sunshine can be sealed, shared, and savored.

Print Recipe

Spirited Peaches

Spirited Peaches are a playful twist on traditional preserves—ripe summer peaches soaked in a sweet syrup spiked with bourbon, rum, or peach schnapps. Whether spooned over ice cream, paired with grilled meats, or tucked into desserts, these boozy beauties capture the warmth of summer in every jar.

Processing Time20 minutes mins

Keyword: peaches, waterbath canning

Ingredients

• 1 cup sugar
• 2 cups water
• 7 cups sliced pitted peeled peaches treated to prevent browning and drained

per jar:

• 1 Tbsp rum or brandy

Instructions

• Combine sugar and water in a large saucepan over medium-high heat. Stir to dissolve sugar and bring to a boil.
• Add peaches and return to a boil, stirring constantly. Boil gently for 5 minutes.
• Use a slotted spoon to fill peaches into jelly jars, leaving just over 1/2-inch headspace. Add rum or bourbon to jar and enough peach syrup to bring the headspace to 1/2-inch.
• Place lids on jars and process jelly jars (8-ounce) for 20 minutes. Remove the canner lid and let sit for 5 minutes before removing jars. Let jars sit undisturbed for 24 hours. Refrigerate any jars that do not seal.