 |
Homemade Peach Syrup with Fresh Peaches |  |
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!
Sue canned her peach syrup, chopping fresh peaches into spanky-clean jars, covering with hot syrup, then processing for 10 minutes in a hot water bath. She also used Wilton’s clear butter flavoring instead of real butter, that strikes me as a smart move for canning. When the syrup cooks, it expands 3x or 4x so do use a large saucepan. My Dutch oven isn’t too large. You don’t want this sugary stuff to boil over: yes, that’s the voice of experience.
Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook! HOMEMADE PEACH SYRUP RECIPE
Time to table: 30 minutes
Makes 2 cups syrup
- 2 or more ripe peaches, optional but wonderful
-
SYRUP
- 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
If you're on the hunt for a good pancake recipe, I'm happy to recommend my sister's Lifetime Pancakes and My Mom's Pancake Recipe.
This Week, Years Past
Asian Chicken Salad
This Week, Elsewhere
My Column in the St. Louis Post-Dispatch
Boogaloo Paella from Boogaloo
A Veggie Venture
How to Cut Corn Off the Cob:
Keeping All Ten Fingers, Capturing Every Delicious Kernel and Every Drop of Sweet Corn Milk
Grab a Peach or Two or Three While You Can!
More Easy Summer Breakfast Recipes
Shop Your Pantry First
© Copyright 2011 Kitchen Parade
Thank you! Every year I buy Pence Peaches from a local grower. This year the texture was disappointing, I assume because of the equally disappointing weather. This syrup will make good use of them!
ReplyDelete