Chapter 01

MARMALADES, PRESERVES & DRUNKEN FRUIT

GRAPEFRUIT MARMALADE

This sunny marmalade has more perk and less bite than what’s commonly sold. A tiny bit of baking soda helps soften the rind.

Makes: 4 (½-pt.) jars for the shelf
Hands-on time: 1 hour
Total time: 1 hour, 15 min., plus 1 week standing time

3 large red grapefruit (about 2¾ lb.)

1 lemon

⅛ tsp. baking soda

1 (1¾ -oz.) package powdered pectin

4 cups sugar

1. Scrub fruit thoroughly; rinse well, and pat dry. Carefully strip rind from grapefruit and lemon with a vegetable peeler, avoiding bitter white pith. Coarsely chop rind to measure 1 cup. Place rind, 2½ cups water, and baking soda in a 6-qt. stainless steel or enameled Dutch oven. Bring to a boil over high heat; cover, reduce heat, and simmer, stirring occasionally, 20 minutes.

2. While rind simmers, sterilize jars, and prepare lids as described. While the jars are boiling, prepare the fruit. Using a sharp, thin-bladed knife, cut a ¼-inch-thick slice from each end of grapefruit and lemon. Place flat-end down on a cutting board, and remove and discard peel (bitter white pith and any remaining rind) in strips, cutting from top to bottom, and following the curvature of the fruit. Holding peeled fruit in the palm of your hand and working over bowl to collect juices, slice between membranes, and gently remove whole segments. Discard membranes and seeds. Coarsely chop fruit to measure 2¼ cups fruit and juices.

3. Add fruit and juices to rind. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 10 minutes. Stir in pectin. Bring to a boil; stir in sugar. Bring to a rolling boil; boil 1 minute, stirring constantly. Remove from heat; let foam settle (about 1 minute). Skim off and discard any foam.

4. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 10 minutes.

5. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

PEACH-ORANGE MARMALADE

We think this marmalade tastes good right out of the pot, better after one week in the jar, and fantastic after three weeks.

Makes: 7 (½-pt.) jars for the shelf
Hands-on time: 1 hour, 20 min.
Total time: 1 hour, 35 min., plus 3 weeks standing time

4 to 5 large navel oranges

8 cups chopped peeled peaches (about 6 lb. whole peaches)

2 Tbsp. lemon juice

5 cups sugar

1. Scrub oranges thoroughly; rinse well, and pat dry. Strip rind from oranges with a vegetable peeler, avoiding bitter white pith. Thinly slice rind to measure ¾ cup. Remove any remaining white pith from oranges. Using a sharp, thin-bladed knife, cut a ¼-inch-thick slice from each end of oranges. Place flat-end down on a cutting board, and remove and discard peel (bitter white pith and any remaining rind) in strips, cutting from top to bottom, and following the curvature of the fruit. Holding peeled fruit in the palm of your hand and working over bowl to collect juices, slice between membranes, and gently remove whole segments. Discard membranes and seeds. Chop sections to measure 1½ cups chopped fruit and juice.

2. Combine chopped orange sections and juice, rind, peaches, and next 2 ingredients in an 8-qt. stainless steel or enameled Dutch oven. Bring to a boil over medium heat, stirring occasionally until sugar dissolves. Boil 45 to 50 minutes or until thickened, stirring frequently to prevent sticking. Meanwhile, Sterilize jars, and prepare lids as described. Remove thickened mixture from heat; let foam settle (about 1 minute). Skim off and discard any foam.

3. Fill hot jars with hot mixture, seal, and process as described on these pages, leaving ¼-inch headspace and processing 10 minutes.

4. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

MIMOSA MARMALADE

Sparkling rosé lends color and a flavor twist to this marmalade, which is as at home on the brunch table as the drink for which it’s named. Though it requires a longish simmer to thicken, it’s designed for the fridge rather than the shelf and needs only a day of chilling before it reaches its full flavor. Pour yourself a cup of coffee, and dream up the rest of your brunch menu while tomorrow’s marmalade bubbles away.

Makes: 2 (½-pt.) jars for the fridge
Hands-on time: 1 hour, 30 min.
Total time: 2 hours, 30 min., plus 1 day for chilling

4 large navel oranges

1 large lemon

2 cups sugar

⅛ tsp. kosher salt

1¾ cups sparkling rosé or sparkling white wine

1. Scrub fruit thoroughly; rinse well, and pat dry. Grate zest from oranges to equal 2 Tbsp. Grate zest from lemon to equal 1 tsp.

2. Using a sharp, thin-bladed knife, cut a ¼-inch-thick slice from each end of oranges and lemon. Place flat-end down on a cutting board, and remove and discard peel (bitter white pith and any remaining zest) in strips, cutting from top to bottom, and following the curvature of the fruit. Holding peeled fruit in the palm of your hand and working over bowl to collect juices, slice between membranes, and gently remove whole segments. Reserve segments and ⅓ cup juice. Discard membranes and seeds.

3. Stir together zest, reserved whole segments and juice, sugar, and next 2 ingredients in a heavy-bottomed 4-qt. stainless steel saucepan or enameled Dutch oven. Bring to a boil over medium-high heat, stirring occasionally until sugar dissolves. Reduce heat, and simmer, stirring occasionally, 1 hour or until mixture is slightly thickened and a candy thermometer registers 225°. Remove from heat. Let foam settle (about 1 minute). Skim off and discard any foam.

4. Spoon mixture into clean canning jars or other heatproof containers with lids. Cool completely (about 1 hour; mixture will thicken more as it cools). Cover and chill 24 hours before serving. Store in refrigerator up to 3 weeks.

CITRUS-VANILLA BEAN MARMALADE

Makes: 5 (½-pt.) jars for the shelf
Hands-on time: 2 hours, 17 min.
Total time: 2 hours, 17 min., plus 1 week standing time

4 large navel oranges

4 large red grapefruit (about 3¾ lb.)

2 large lemons

4 cups sugar

¼ tsp. kosher salt

2 vanilla beans, split lengthwise

1. Scrub fruit thoroughly; rinse well, and pat dry. Grate zest from oranges to equal 2 Tbsp. Grate zest from grapefruit to equal 2 Tbsp. Grate zest from lemon to equal 2 tsp. Using a sharp, thin-bladed knife, cut a ¼-inch-thick slice from each end of oranges, grapefruit, and lemons. Working with 1 piece of fruit at a time, place flat-end down on a cutting board, and remove peel (bitter white pith and any remaining zest) in strips, cutting from top to bottom, and following the curvature of fruit. Holding peeled fruit in the palm of your hand and working over bowl to collect juices, slice between membranes, and gently remove whole segments. Reserve 4½ cups whole segments and ½ cup juice. Discard membranes and seeds.

2. Stir together 3½ cups water, citrus zest, reserved citrus segments and juice, sugar, and salt in a 6-qt. stainless steel or enameled Dutch oven. Scrape seeds from vanilla bean; add seeds and bean to citrus mixture. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat, and simmer, stirring occasionally, 55 minutes or until mixture is slightly thickened and a candy thermometer registers 225°.

3. While mixture simmers, sterilize jars, and prepare lids as described. Remove mixture from heat. Remove and discard vanilla beans. Let foam settle (about 1 minute). Skim off and discard any foam. Fill hot jars with hot mixture, seal, and process as described on these pages, leaving ¼-inch headspace and processing 10 minutes.

4. Remove jars from water, and let jars stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

NOTE: Use a Dutch oven with high sides to minimize splattering while the fruit mixture simmers.

CHUNKY LEMON-FIG PRESERVES

Fat nuggets of fig, toothsome slices of lemon, and a few sprigs of fresh thyme make these preserves positively enchanting.

Makes: 7 (½-pt.) jars for the shelf
Hands-on time: 1 hour, 5 min.
Total time: 14 hours, 35 min., plus 1 week standing time

3 lb. brown turkey figs, stems removed

1 small lemon

4 cups sugar

¼ cup lemon juice

Parchment paper or wax paper

3 thyme sprigs

Kitchen string

1. Rinse figs under cold running water; drain and pat dry. Cut figs into quarters if large, halves if small. Quarter lemon lengthwise, and remove seeds; thinly slice the quarters crosswise. Layer fig pieces, sugar, and lemon slices alternately in a 6-qt. stainless steel or enameled Dutch oven. Add lemon juice and 2 cups water. Bring to a boil without stirring.

2. Remove from heat, and let cool to room temperature (about 1 hour, 30 minutes). Place a piece of parchment or wax paper directly on mixture, and chill 12 hours.

3. Bring chilled mixture in Dutch oven to a boil. Boil, stirring occasionally and skimming and discarding foam from surface, 30 minutes or until figs and lemon slices are translucent and syrup has thickened slightly. While mixture boils, sterilize jars, and prepare lids as described.

4. Tie thyme sprigs together with kitchen string; add to fig mixture. Continue boiling, stirring occasionally, 10 minutes or until mixture passes the drip or saucer tests. Remove from heat. Discard thyme stems and string. Let foam settle (about 1 minute). Skim off and discard any foam.

5. Fill hot jars with hot mixture; seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 5 minutes.

6. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

PINEAPPLE-SAGE PRESERVES

There is, indeed, an herb called pineapple sage. It smells and tastes just as it sounds: like the happy marriage of the sweet tropical fruit and the hearty Thanksgiving herb. These preserves achieve a similar effect with plain old pineapple and garden-variety sage. Try some as a sauce with baked ham or grilled trout, a topping for a banana split, or a filling for our delicious Vanilla Bean-Pineapple-Sage Layer Cake.

Makes: about 4 (½-pt.) jars for the shelf
Hands-on time: 40 min.
Total time: 1 hour, 5 min., plus 1 week standing time

1 (1-lb.) fresh pineapple, peeled and cored

¼ cup loosely packed fresh sage leaves, rinsed, dried, and tied in cheesecloth

3 Tbsp. lemon juice

3¼ cups sugar

1 (3-oz.) package liquid pectin

1. Sterilize jars, and prepare lids as described.

2. While jars are boiling, chop pineapple to measure 2½ cups pineapple and juice. Place in a 6-qt. stainless steel or enameled Dutch oven. Add sage, and bring to a boil; remove from heat, cover, and steep 10 minutes. Remove and discard sage and cheesecloth. Stir in lemon juice and sugar. Bring to a rolling boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat; stir in pectin. Let foam settle (about 1 minute). Skim off and discard any foam.

3. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 10 minutes.

VANILLA BEAN-PINEAPPLE-SAGE LAYER CAKE

Makes: 16 servings for the table
Hands-on time: 32 min.
Total time: 2 hours, 5 min.

CAKE:

Parchment paper

1 cup butter, softened

½ cup shortening

2 cups sugar

4 large eggs

2¾ cups all-purpose soft-wheat flour

2 tsp. baking powder

¼ tsp. salt

1 cup buttermilk

1 Tbsp. vanilla bean paste

FROSTING:

1 cup heavy whipping cream

12 oz. mascarpone cheese, softened

1 cup powdered sugar

1 tsp. vanilla bean paste

⅛ tsp. salt

1½ cups Pineapple-Sage Preserves

Garnish: fresh fruit

1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.

2. Prepare Cake: Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla bean paste. Pour batter into prepared pans.

3. Bake at 350° for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour).

4. Prepare Frosting: Beat cream at high speed with an electric mixer until soft peaks form. In a separate bowl, beat cheese and next 3 ingredients at medium speed until blended. Add cheese mixture to whipped cream; beat on low speed just until blended and stiff peaks form. (Do not overbeat.)

5. Place 1 cake layer on a serving plate; spread top with half of preserves. Top with second cake layer; spread top with remaining preserves. Top with last cake layer. Spread top and sides of cake with frosting. Garnish, if desired.

NOTE: Try this cake with your favorite jam or preserves. You can substitute vanilla extract for the vanilla bean paste.

MICROWAVE NECTARINE-GINGER PRESERVES

No need to heat up your kitchen for this recipe; the cooking happens entirely in the microwave, and you store it in the fridge.

Makes: 3 (½-pt.) jars for the fridge
Hands-on time: 30 min.
Total time: 2 hours, 30 min.

5 cups diced unpeeled nectarines (2¾ lb.)

1½ cups sugar

⅓ cup minced crystallized ginger

3 Tbsp. lemon juice

1 (1¾-oz.) package powdered pectin

1. Stir together all ingredients in a 4-qt. microwave-safe glass bowl. Microwave, uncovered, at HIGH 8 minutes (mixture will boil); stir.

2. Microwave at HIGH 10 to 12 minutes or until liquid is the viscosity of pancake syrup. (Mixture will thicken to soft-set preserves after it cools and chills.) Cool completely (about 2 hours).

3. Serve immediately, or spoon into clean canning jars or other airtight containers with lids. Cover and chill. Store in refrigerator up to 3 weeks.

MICROWAVE BALSAMIC-PLUM PRESERVES

A bit of balsamic vinegar gives plums a boost in these microwave-to-fridge preserves. You can easily omit the basil, if desired, since it’s stirred in at the end of the cooking.

Makes: 3 (½-pt.) jars for the fridge
Hands-on time: 30 min.
Total time: 2 hr., 30 min.

5 cups diced unpeeled red plums (2½ lb.)

1½ cups sugar

3 Tbsp. balsamic vinegar

1 (1¾-oz.) package powdered pectin

1 Tbsp. chopped fresh basil

1. Stir together first 4 ingredients in a 4-qt. microwave-safe glass bowl. Microwave, uncovered, at HIGH 8 minutes (mixture will boil); stir.

2. Microwave at HIGH 10 to 12 minutes or until liquid is the viscosity of pancake syrup. (Mixture will thicken to soft-set preserves after it cools and chills.) Stir in basil. Cool completely (about 2 hours).

3. Serve immediately, or spoon into clean canning jars or other airtight containers with lids. Cover and chill. Store in refrigerator up to 3 weeks.

MICROWAVE TOMATO-PEACH PRESERVES

Try these on grilled baguette slices or in our tartlets.

Makes: 3 (½-pt.) jars for the fridge
Hands-on time: 35 min.
Total time: 2 hours, 35 min.

2½ cups diced peeled peaches (1¼ lb.)

2½ cups seeded and diced plum tomatoes (5 medium)

1½ cups sugar

3 Tbsp. lemon juice

1 (1¾-oz.) package powdered pectin

1½ tsp. minced fresh rosemary

½ tsp. freshly ground pepper

1. Stir together first 5 ingredients in a 4-qt. microwave-safe glass bowl. Microwave, uncovered, at HIGH 8 minutes (mixture will boil); stir.

2. Microwave at HIGH 12 to 16 minutes or until liquid is the viscosity of pancake syrup. (Mixture will thicken to soft-set preserves after it cools.) Stir rosemary and pepper into warm preserves. Cool completely (about 2 hours).

3. Serve immediately, or spoon into clean canning jars or other airtight containers with lids. Cover and chill. Store in refrigerator up to 3 weeks.

NOTE: For thicker preserves, microwave at HIGH 16 minutes or until slightly thickened in step 2.

GOAT CHEESE TARTLETS WITH TOMATO-PEACH PRESERVES

Makes: 15 servings for the table
Hands-on time: 10 min.
Total time: 20 min.

2 (1.9-oz.) packages frozen mini-phyllo pastry shells (30 shells), thawed

4 oz. cream cheese, softened

1 (4-oz.) package goat cheese, softened

1 large egg

1 Tbsp. whipping cream

¼ tsp. salt

⅛ tsp. freshly ground pepper

1 cup Microwave Tomato-Peach Preserves

1. Preheat oven to 350°. Arrange phyllo shells in a single layer on a jelly-roll pan.

2. Beat cream cheese and goat cheese at medium speed with an electric mixer until smooth. Add egg, beating at low speed until blended. Add cream, salt, and pepper, beating at low speed until blended. Fill each shell with about 2 tsp. cheese mixture.

3. Bake at 350° for 10 to 12 minutes or until shells are lightly browned and filling is set. Top each tartlet with about 1½ tsp. preserves.

HONEYCRISP APPLE-CRANBERRY CONSERVE

Think of a conserve as a fruit preserve’s nutty cousin. It’s a sweet condiment containing fruit (fresh and sometimes dried too), sugar, and nuts. This one gets its rosy hue from dried cranberries and apple peels and its nuttiness from Southern pecans. Try it with roast turkey or pork, smoked chicken, or on a grilled panini with your favorite melting cheese.

Makes: 3 (½-pt.) jars for the shelf
Hands-on time: 35 min.
Total time: 45 min., plus 1 week standing time

2¼ cups finely chopped unpeeled Honeycrisp apples

½ cup dried cranberries

2 Tbsp. lemon juice

1 (1¾-oz.) package powdered pectin

2¾ cups sugar

¼ cup chopped pecans

1. Sterilize jars, and prepare lids as described.

2. While jars are boiling, combine first 3 ingredients and ¼ cup water in a stainless steel saucepan over medium-high heat. Add pectin, and stir well. Bring to a boil, stirring constantly. Add sugar, and return to a full boil, stirring constantly. Boil 1 minute without stirring. Remove from heat. Let foam settle (about 1 minute). Skim off and discard any foam. Stir in pecans.

3. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 5 minutes.

DOUBLE-ONION MARMALADE

A little dab of this sweet onion marmalade is all you need to jump-start an amazing appetizer or main dish. Try it with roasted quail, pan-seared duck, grilled pork chops, or wherever caramelized onions are welcome.

Makes: 6 (½-pt.) jars for the shelf
Hands-on time: 25 min.
Total time: 1 hour, 40 min., plus 1 week standing time

1½ cups thinly sliced red onion

1½ cups thinly sliced Vidalia onion

¼ cup firmly packed light brown sugar

⅓ cup cider vinegar (5% acidity)

1 Tbsp. black peppercorns

2 bay leaves

Cheesecloth

Kitchen string

2½ cups unsweetened apple juice

½ cup raisins

1 (1¾-oz.) package powdered pectin

4 cups sugar

1. Combine first 4 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Cook, stirring often, over medium heat 13 minutes or until liquid evaporates.

2. Sterilize jars, and prepare lids as described.

3. While jars are boiling, place peppercorns and bay leaves on a 5-inch square of cheesecloth; tie with kitchen string, and add to onion mixture. Add apple juice and raisins; stir in pectin. Bring to a boil. Hold spice bag to one side of Dutch oven with tongs. Stir in sugar. Release spice bag. Bring mixture to a rolling boil; boil 1 minute, stirring constantly. Remove from heat; remove and discard spice bag. Let foam settle (about 1 minute). Skim off and discard any foam.

4. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 15 minutes.

SPICED PEARS IN RED WINE

Having a jar of these aromatic beauties on the shelf means you can have poached pears even when fresh pears aren’t in season. For the prettiest results and easiest packing, choose small firm pears, use a melon baller to scoop out the cores, and pack pears tightly in widemouthed jars.

Makes: 4 widemouthed (1-pt.) jars for the shelf
Hands-on time: 1 hour
Total time: 1 hour, 15 min., plus 1 week standing time

2 Tbsp. lemon juice

3½ lb. small firm, ripe Bosc pears

3 cups dry red wine

3 cups sugar

4 whole cloves

4 (3-inch) cinnamon sticks

4 star anise

1. Combine 8 cups water and lemon juice in a large bowl. Peel, halve, and core pears; place them immediately in lemon juice mixture to prevent browning.

2. Sterilize jars, and prepare lids as described.

3. While jars are boiling, cook wine and sugar in a medium stainless steel saucepan over medium heat, stirring until sugar dissolves. Reduce heat and allow to simmer while packing jars.

4. Place 1 clove, 1 cinnamon stick, and 1 star anise in each hot jar. Remove 2 to 3 pear halves from lemon juice mixture, and pack bottom-ends down into 1 jar; remove 2 or 3 more pear halves from lemon juice mixture, and tightly pack bottom-ends up into jar. Repeat with remaining pears and jars.

5. Bring wine mixture to a boil; pour over pears, leaving ½-inch headspace. Seal and process jars as described on these pages, processing 20 minutes.

6. Remove jars from water, and let stand, undisturbed, at room temperatures 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

SANGRÍA FRUIT

This wine-spiked fruit holds its own as a dessert, but you also can spoon the fruit and syrup over pound cake, cheesecake, and ice cream.

Makes: 3 (1-pt.) jars for the fridge
Hands-on time: 15 min.
Total time: 2 hours, 35 min., plus 2 days for chilling

1 (750-milliliter) bottle Moscato or other sweet white wine

¼ cup orange liqueur

1 small orange, unpeeled

1 small peach or nectarine, peeled and cut into 6 wedges

1 plum, cut into 6 wedges

16 fresh figs, stemmed and halved

½ cup seedless red grapes

½ cup seedless green grapes

1. Bring wine to a boil in a 3-qt. stainless steel saucepan. Boil 20 to 23 minutes or until reduced to 1½ cups. Remove from heat; stir in orange liqueur.

2. Cut orange in half horizontally; slice crosswise into ¼-inch-thick slices. Mix gently with remaining fruit.

3. Pack fruit tightly into clean (1-pt.) jars or other heatproof, nonmetallic containers with lids, leaving ¼-inch headspace. Cover fruit with hot wine mixture. Apply lids, and let cool 2 hours.

4. Chill at least 2 days before serving. Store in refrigerator up to 2 weeks.

DRUNKEN PEACHES

Bourbon and other fine spirits do double duty when it comes to fruit, acting as both preservative and flavor booster. Try these boozy babies straight up for dessert, blended into a cocktail, or layered in our adult Drunken Peach Ice Cream Sundaes.

Makes: 6 (1-pt.) jars for the shelf
Hands-on time: 1 hour
Total time: 1 hour, 30 min., plus 3 weeks standing time

1 lemon

4½ lb. fresh freestone peaches

2½ cups sugar

3 vanilla beans, halved crosswise

6 (¼-inch) orange slices (from 2 small navel oranges)

¾ cup bourbon

1. Bring a large pot of water to a boil. Fill a large bowl two-thirds full of ice water. Cut lemon in half, and squeeze juice into ice water. Working in batches, place peaches in a wire basket, lower into boiling water, and blanch 60 seconds. Place immediately in lemon juice mixture. When cool enough to handle, peel peaches, cut in half, and remove pits. Cut each half into 4 wedges; return to lemon juice mixture.

2. Sterilize jars, and prepare lids as described. While jars are boiling, stir together sugar and 3 cups water in a large saucepan. Split vanilla bean halves lengthwise; scrape out seeds. Add vanilla bean and seeds to sugar mixture; cook over medium-high heat, stirring until sugar dissolves. Bring to and maintain at a low simmer.

3. Place 1 orange slice and 1 vanilla bean half into each hot jar. Drain peach quarters, and pack tightly into hot jars. Ladle hot syrup into jars, leaving 1½-inch headspace. Add 2 Tbsp. bourbon to each jar. Add more syrup to the jars, leaving ½-inch headspace. Seal and process jars as described on these pages, processing 25 minutes.

NOTE: Peaches that don’t cling to their pits work best, and slices from smaller oranges look prettier in the jars.

DRUNKEN PEACH ICE CREAM SUNDAES

The Cinnamon-Praline Cracker Candy part of this recipe makes more than you’re likely to need for four sundaes. Store any remaining candy in an airtight container for up to a week.

Makes: 4 servings for the table
Hands-on time: 15 min.
Total time: 1 hour, 17 min.

CINNAMON-PRALINE CRACKER CANDY:

1½ cup coarsely chopped pecans

13 cinnamon graham cracker sheets

Parchment paper

¾ cup firmly packed light brown sugar

¾ cup butter

SUNDAES:

1 qt. vanilla ice cream

1 pt. Drunken Peaches

1. Prepare Cinnamon-Praline Cracker Candy: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.

2. Arrange graham crackers snugly in a single layer on a parchment paper-lined 15- x 10-inch jelly-roll pan. Heat brown sugar and butter in a saucepan over medium heat until melted and smooth, stirring constantly (about 3 minutes). Pour sugar mixture over crackers; spread evenly.

3. Bake at 350° for 10 minutes; reduce oven temperature to 325°, and bake 12 more minutes. Remove from oven; sprinkle with pecans, pressing lightly. Cool completely on a wire rack (about 30 minutes). Break candy into small pieces.

4. Prepare Sundaes: Layer 1 cup ice cream, ½ cup Drunken Peaches, and desired amount of Cinnamon-Praline Cracker Candy in each of 4 bowls. Serve immediately.