GEORGIA SPICED PEACHES
This is an old, old recipe from relatives in Georgia.
Provided by Donna
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 100
Number Of Ingredients 6
Steps:
- Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
- Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
- Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
- In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 36 g, Fiber 0.1 g, Sodium 3.5 mg, Sugar 35.7 g
SPICED PEACHES
This is a super summer dessert because peaches are plentiful. The sweet chilled fruit topped with sour cream and brown sugar is so refreshing. When fresh peaches aren't available, use canned peach halves with tasty result.-Norma Erne, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.
Nutrition Facts :
SPICED PEACHES
For me, this is an absolute Christmas/holiday must and, as with so many good things in my life, comes to me from my sister-in-arms, Hettie Potter. I've used bottled peaches, I've used tinned peaches and it honestly doesn't matter which, but I'm afraid you have to resist the healthier peaches tinned in fruit juice rather than syrup. If you can find only slices, not halves, so be it. This is a beautiful condiment to eat with roast ham, hot or cold, and I love it with cheese, too. It makes the kitchen feel like a proper Christmas/holiday kitchen - and it's a very easy present to whip up for people, too, beautiful in old-fashioned glass jars.
Provided by Nigella Lawson : Food Network
Categories condiment
Time 10m
Yield about 8 servings with a joint of ham
Number Of Ingredients 8
Steps:
- Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
- Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham.
OLD FASHIONED SPICED PEACHES
Old Fashioned Spiced Peaches is a vintage preserve recipe poised for a comeback. These easy Southern pickled peaches were always on our Thanksgiving table.
Provided by Sue Moran
Categories Side Dish
Number Of Ingredients 6
Steps:
- Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes.
- Meanwhile peel and slice your peaches.
- Add the peaches to the pot and bring back to a boil. Boil for 5 minutes.
- Fill sterile jars with the peaches and liquid, leaving 1/2 inch free space at the top. Boil in a water bath canner for 5 minutes (pint jars) or 10 minutes (quart jars) Note: if you live above 1,000 feet altitude you will need longer boiling times, see this chart
SPICED PEACHES
These spiced canned peaches are wonderful and smell great. If you have a bunch of peaches and don't know what to do with them, can them.
Provided by southern chef in lo
Categories Fruit
Time 15m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Mix sugar, vinegar, and water in a 5 quart pan.
- Tie the allspice and the cloves in cheesecloth. Put this and the cinnamon into the mixture.
- Cover and boil for 5 minutes.
- Peel the peaches and drop into boiling syrup, a few at a time.
- Simmer until tender; about 5 minutes.
- Pack the peaches into sterile jars, cover with the syrup and seal process in water bath for 10 minutes.
Nutrition Facts : Calories 1970.5, Fat 3.2, SaturatedFat 0.4, Sodium 44, Carbohydrate 492.9, Fiber 15.4, Sugar 476.4, Protein 8.6
HOLIDAY SPICED PEACHES
Spiced peaches were a holiday meal staple when I was a child. They were available, canned, in the grocery stores during the Thanksgiving and Christmas season. I've not been able to find them for years, so I improvised my own recipe.This dish compliments a traditional turkey dinner.
Provided by GREG IN SAN DIEGO
Categories Tropical Fruits
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain peaches and set aside.
- Combine all remaining ingredients in a medium saucepan and bring to a boil. Simmer about 5 minutes.
- Add peaches and simmer about 5 more minutes, stirring frequently.
- Drain peaches and cool in refrigerator until time to serve.
PICKLED PEACHES WITH SWEET SPICES
I love the balance of sweet, sour and spice in this recipe. These are refrigerator pickles, meant to be kept in the refrigerator, where they will keep for up to two months; so you could pull them out for Thanksgiving, though I doubt you will be able to resist them for that long. Although this recipe calls for a lot of sugar, you will not be consuming the syrup so don't be alarmed by it.
Provided by Martha Rose Shulman
Categories side dish
Yield 2 to 2 1/2 pints
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and drop in peaches. After 30 seconds, transfer to a bowl of ice water, then drain and skin. Place in a bowl and toss with lemon juice.
- Tie 1 tablespoon cloves, the allspice and the cinnamon stick in a cheesecloth or muslin bag. In a pot large enough to accommodate all the peaches, combine vinegar, water, sugar, spice bag and vanilla bean and bring to a boil. Reduce heat and simmer 5 minutes. Skim off any foam that rises. Add peaches to the pot and continue to simmer 3 to 5 minutes, until a toothpick can easily penetrate down to the pit. Remove from heat.
- Using tongs, carefully remove each peach from pot and transfer to a bowl. When cool enough to handle, cut in half and remove pits. Stud each half with a clove and return to pot. Cover and refrigerate overnight.
- The next day return pot to stove and flip over the peach halves. Squeeze spice bag over the pot to extract fragrant brine, and discard bag. Bring peaches back to a boil and turn off the heat.
- Pack peaches into hot, sterilized jars. Pour in syrup, leaving 1/2 inch of headspace. Cut vanilla bean into halves or thirds and put a piece into each jar. Seal jars, allow to cool and refrigerate for up to 2 months.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 0 grams, Carbohydrate 56 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 51 grams, TransFat 0 grams
NANA'S SOUTHERN PICKLED PEACHES
Old Southern favorite. Great on picnics with cucumber sandwiches or at Sunday supper.
Provided by BLUEROWZE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h25m
Yield 32
Number Of Ingredients 6
Steps:
- Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
- Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 28.3 g, Fiber 0.5 g, Protein 0.1 g, Sodium 3 mg, Sugar 27.6 g
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