Spiced Peaches

By The Canadian Living Test Kitchen

52 people added this to their Recipe Box

This recipe makes 6 2 cup jars servings

Nutritional Info
Per quarter peach: about	-
cal	4545 cal
pro	00 pro
total fat	0 g0g total fat
sat. fat	0 g0g sat. fat
carb	11 g11g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	1 mg1mg sodium
% RDI:	-
iron	11 iron
vit A	11 vit A
vit C	33 vit C

Enjoy the taste of summer long after the season has passed. Choose ripe firm blush-red peaches for vibrant-looking syrup. The lemon juice mixture prevents the peaches from discolouring.

Ingredients

1/2 cup lemon juice 1/2 1/2cup cuplemon juice
8 8large peachpeaches, or 12 small peaches (3-1/2 lb/1.75 kg)
3-1/4 cups granulated sugar 3-1/4 3-1/4cups cupsgranulated sugar
6 dried red chilies 6 6dried red chilidried red chilies
4 whole cloves 4 4whole cloves
2 cinnamon sticks , broken2 2cinnamon stickcinnamon sticks, broken
2 star anise 2 2star anise
4 strips orange peel 4 4strips stripsorange peel
4 slices gingerroot 4 4slices slicesgingerroot

Preparation

In large bowl, mix 6 cups (1.5 L) water with 1/4 cup (50 mL) of the lemon juice to make acidulated water; set aside.

With sharp knife, score X into base of each peach. In saucepan of boiling water, submerge each peach for 30 seconds. Transfer to cold water; remove and peel off skin. Transfer to acidulated water.

In large Dutch oven, bring remaining lemon juice, 5 cups (1.25 L) water and sugar to boil. Add chilies, cloves, cinnamon, star anise, orange rind and ginger; boil for 4 minutes.

Quarter large peaches or halve small peaches. Add to pan; cook over medium heat, in 2 batches, for 3 minutes or until tender-firm. Into 2-cup (500 mL) canning jars and using slotted spoon, tightly pack peaches to ?inch (2 cm) of rim.

Strain syrup; divide spices among jars. Pour in syrup, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics)

Additional information : Variation
Spiced Pears: Replace peaches with 5 lb (2.2 kg) small pears, such as Anjou or Bartlett. Peel, core and quarter before cooking in sugar syrup for 5 minutes. Makes five 2-cup (500 mL) jars.

Cocktails
Spiced Peach Cocktail: Strain through fine sieve or cheesecloth 3 tbsp (45 mL) peach syrup (from Spiced Peaches) into champagne flute; top with 4 oz (125 mL) Prosecco or other dry sparkling wine. Garnish with peach slice (from Spiced Peaches). Makes 1 serving.

Spiced Peach Spritzer: Replace Prosecco in Spiced Peach Cocktail with sparkling water or soda water. Serve in wine or highball glass. Makes 1 serving.

Source : Canadian Living Magazine: July 2008