Spiced Peaches
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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.
Servings: six 2-cup (500 mL) jars
Ingredients:
| Nutritional Info | |
| Per quarter peach: about | - |
| cal | 45 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| vit C | 3% |
Suggested Recipes
-
1/2 cup (125 mL) lemon juice
8 large or 12 small peaches (3-1/2 lb/1.75 kg)
3-1/4 cups (800 mL) granulated sugar
6 dried red chilies
4 whole cloves
2 cinnamon sticks, broken
2 star anise
4 strips orange peel
4 slices gingerroot
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)
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
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