adult peach pie

[brew]

so have been working on an adult style peach pie recipie as a spin off from apple pie and this is what we came up with:

2 gallons of peach juice
45 ounces sliced peaches
6 cups sugar
12 cinnamon sticks
boil this concoction for an hour
once the temperature drops below 130 add:
two fifths of peach schnapps
1/2 gallon of everclear (or in my case 1/2 gallon of homemade corn squeezins of 180 proof)

this will make about 3 gallons of the best tasting stuff you will ever find...
refridgerate and only take a shot or so at a time..better have your seat belt on....

[h20hunter]

 


Hey...over here please!

[jrebel]

 

Yummmm!!! 

[quadrafire]

 

[starbailey]

Wow!
Do you juice peaches or by the 2 gal peach juice?

[brew]

peaches aren't in season now so we are just using juice....btw this is the best stuff i have ever made....WOW !

[bowhunterforever]

 

[jmscon]

 
Have any to share?!

[brew]

would love to share the wealth...let me know when you are in the area...first batch went pretty quick...am working on the next batch now

[bigjohn98591]

Since peaches aren't in season I'm guessing that you used canned peaches. I still have several quarts of peaches that I canned last fall. When using canned do you drain and just use the fruit or do you dump it all in?

[PolarBear]

I did something similar with peaches that I froze from last season but didn't add juice. Frozen peaches, sugar, cinnamon, nutmeg and home squeezins tempered down to 70 proof. Let sit for a couple of months, remove solids then filter until almost clear.  Good stuff but the wife brought it out at Easter and now my 1 gallon batch went home with others.    Did a batch of 60 proof Asian pear that was to die for.

[brew]

Since peaches aren't in season I'm guessing that you used canned peaches. I still have several quarts of peaches that I canned last fall. When using canned do you drain and just use the fruit or do you dump it all in?

dump it all in...

[Mudman]

I have an Asian pear/apple tree.(I think that's what it is called?)  Last year had so much fruit half the tree broke off, but is this what you speak of?  I really don't know what to do with it.  If it makes good drink that would be great.  We make apple pie every year so a recipe on this tree would be great.  We don't like the real sweet weak versions.??

[PolarBear]

I have an Asian pear/apple tree.(I think that's what it is called?)  Last year had so much fruit half the tree broke off, but is this what you speak of?  I really don't know what to do with it.  If it makes good drink that would be great.  We make apple pie every year so a recipe on this tree would be great.  We don't like the real sweet weak versions.??

My Asian pears were overloaded and broke last year as well.  I like my Asian rear shine with just a touch of pear taste and not overpoweringly sweet like many apple pie recipes.  Basically fill a couple of quart jars with cut up Asian pears and add one tablespoon of sugar per jar.  Shake it up and let it sit until the juice starts extracting from the pears.  Fill jars with whatever proof neutral spirit you want and let it soak for a few weeks then strain out the solids.  The pears will be pretty hard to put down though.    Most of your commercial flavored shines are less than 70 proof.  If you get it too "hot" it takes away from the flavor. IMO.

[Mudman]

So everclear then or maybe vodka? Hmm maybe try both..  Thanks Polar.