My cousin Sue’s recipe for peach syrup, thick and caramel-y, sweet with peach juice and fresh peaches. Perfect for drizzling over pancakes on a Sunday morning or over ice cream any night of the week.
What would turn your kitchen into your dream kitchen? A total remodel? New appliances? New cupboards and counters?
Awhile back, I wrote a piece about dream kitchens for BlogHer. All the fancy new kitchens had built-in ‘recycling centers’ – a designated spot to sort paper, glass, metal, etc.
My dream kitchen needs just one thing: a ripening counter. This time of year, this keep-nothing-on-the-counter cook becomes overwhelmed by the need to let tomatoes, peaches and other fruits ripen on the counter in paper bags and for a place to store other fresh produce at room temperature for a day or two.
Turns out, restaurants could use a ripening counter too. Last year, two peach desserts were oh-so-disappointing because the peaches were not even close to ripe. Peaches shouldn’t crunch, people!
HOMEMADE PEACH SYRUP RECIPE
Time to table: 30 minutes
Makes 2 cups syrup
- 2 or more ripe peaches, optional but wonderful
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 1 cup peach nectar (see TIPS)
- 1/4 teaspoon table salt
- 1/2 teaspoon vanilla
- 1 tablespoon butter (see TIPS)
PEACHES While the syrup cooks, blanch and peel the peaches. (To ‘blanch’ the peaches, drop them into boiling water for a minute. Remove with a slotted spoon and let cool until cool enough to handle, then use a small knife to gently peel off the peach skins.)
SYRUP In a large saucepan (see TIPS), combine the brown sugar, corn syrup, peach nectar and salt. Bring to a fast boil and let cook, stirring occasionally, until it thickens, about 10 minutes. Remove from the heat, stir in the vanilla (it will sizzle) and butter until the butter melts. Let cool a bit.
COMBINE Slice the peaches into the warm syrup, then let cool. Can be made ahead and rewarmed if you like. Can be frozen.
SERVE & SAVOR Serve over pancakes or ice cream or straight out of the jar by the spoonful.
FOR COMPARISON (How many calories in Maple Syrup? How many Weight Watchers points in Maple Syrup?) Per ¼ cup: 210 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 7mg Sodium; 54g Carb; 0g Fiber; 48g Sugar; 0g Protein; Weight Watchers Old Points 4, PointsPlus 6
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