This is the second in my Blueberry Series for Tigress’ Can Jam, and today I bring you Grand Marnier Blueberry Peach Sauce! Sounds delectable, doesn’t it?
Strawberry season is over for us in South Florida. In fact, the farmers markets and local vegetable/fruit stands all pretty much closed by the end of April. Remember, the bulk of our fresh and local produce comes in the winter and early-mid spring. With our growing season kind of topsy-turvy to most of the rest of the country, finding “local” produce is going to present a bit of a challenge for future Can Jams.
I mention this, because we in the South tend to think pretty much of the whole South as “local.” If it came from Georgia, Alabama, Mississippi, or anywhere in Florida, well darlin’, that’s as good as our own backyard. Otherwise, we’d be pretty much fruit-less… at least until the mangoes come in. And our local mango season is running a bit late this year because of all the strange weather we had this winter. But I digress…
During the month of June, aside from the Florida blueberries, there is nothing quite like a Georgia peach. They just don’t come any sweeter and juicier – and they are coming into our markets right now. So, why not combine the two?
This dessert sauce is kind of a riff on, and adapted from, a hazelnut mango blueberry sauce I spotted in Small Batch Preserving by Topp and Howard. And I’d have made it with mangoes, too, except for the fact that, as I said earlier, the only mangoes available right now are those small, hard, stringy things from Mexico. Also? I don’t have any hazelnut liqueur.
But what I did have, were peaches. And mmm…. Grand Marnier. The result was something my husband said is so good, I could sell it. And it may come to that.
Grand Marnier Blueberry Peach Sauce
(makes about 6 half-pints)
2 dry pints (approx. 4 cups) blueberries (washed and stemmed)
1 cup sugar
1 cup water
3 Tbs. lemon juice
1 tsp. grated lemon rind
1/4 cup Grand Marnier (or other orange liqueur)
Cut an “X” through the skin of the bottom of each peach and drop them into a pot of boiling water. Allow them to blanch for 3 minutes, then remove them to a bowl of ice water for a minute. The skins should slip right off. Remove the pits and dice the peaches about the size of your blueberries. Slightly larger is okay.
Place all ingredients, except the liqueur, in a large, non-reactive saucepan and bring to a boil over high heat. Reduce heat and simmer for about 25 minutes, or until the fruit has softened and the liquid has thickened.
Add the liqueur and simmer an additional 5 minutes.
Ladle into hot, sterilized jars, seal with new lids and rings (prepared appropriately), and process in a boiling water canner. Ten minutes for half-pints, 15 minutes for pints.
Remove from canner and allow to cool. Wait 24 hours and check your seals.
This sauce is fantastic served over cheesecake, pound cake, or ice cream. Here, I’ve served it over some One-Ingredient Banana “Ice Cream” (2 banana recipe, to which I added 1/2 tsp. vanilla and a tiny pinch of salt). The combination of the cold, creamy banana with the blueberries, peaches, and hint of liqueur, is like a match made in heaven!
And did you see the Blueberry Marmalade?