Peaches In Syrup Recipes

BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F. Lightly coat a 9x9-inch or similarly sized baking dish that's large enough to hold the peach halves in a single layer with nonstick spray. Pick a dish that's sized to where your peaches fit comfortably side by side, but there isn't too much excess room around them. Arrange peaches cut-side up in the dish.
• In a medium mixing bowl, stir together the oil, maple syrup, brandy, coconut sugar, vanilla, cinnamon, and salt. Spoon the mixture over the peaches, filling the center and letting it run over the sides.
• Bake peaches, uncovered, until the peaches are cooked through and fork-tender, about 30 minutes. Serve warm, topped with vanilla ice cream, Greek yogurt, or a pour of heavy cream, as desired.

PEACH SIMPLE SYRUP

Steps:

• Microwave Method: This method is not only easy, but results in a fresh peach flavor. Place peaches in a large microwave-safe glass bowl. Pour lemon juice and sugar on top (do not stir) and cover very tightly with plastic wrap (wrapping all the way around the bowl to seal in steam while cooking). Microwave on high for 5 minutes.
• Remove the bowl from the microwave and carefully remove the plastic so as not to burn yourself on the hot steam. Stir well. Cover and repeat the process until all sugar has dissolved.
• Strain the syrup through a fine-mesh sieve into a medium bowl to remove the solids. You can save the peaches to use as jam. Whisk in the boiling water and transfer syrup to a jar. Allow to completely cool. Cover and refrigerate if needed, up to 1 month.
• Stovetop Method: Cooking on the stovetop will result in a syrup with more of a jammy flavor. Wash and pit the peaches. Cut into wedges. Place the peaches, lemon juice, and boiling water in a medium saucepan. Add the sugar on top (do not stir). Bring to a simmer over medium-high heat. Reduce the heat to maintain a very low simmer, cover, and cook for 30 minutes. Resist the urge to stir while cooking, as this will break up the peaches. Remove from the heat.
• Strain the syrup and bottle it as directed in step 3 of the microwave method.

PEACHES IN SYRUP

Steps:

• Prepare an ice-water bath. Bring a pot of water to a boil. Cook peaches, 3 at a time, for 1 minute. Transfer to ice-water bath. Peel, halve, and pit peaches. Cut each half into 6 wedges.
• Bring peaches, sugar, lemon juice, and a pinch of salt to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves, about 2 minutes. Transfer to a bowl. Let cool completely, cover, and refrigerate overnight.
• Prepare an ice-water bath. Transfer peach mixture to a medium saucepan, and bring to a boil. Skim foam from surface. Cook, stirring occasionally, until peaches are tender, 8 to 10 minutes. Return peach mixture to the bowl, and let cool in ice-water bath. Use immediately, or refrigerate for up to 2 weeks.

POACHED PEACHES IN VANILLA SYRUP

Steps:

• To peel the peaches, plunge them into boiling water for 2 to 3 minutes. remove and remove peel; cut peaches in half
• Bring water, sugar, vanilla and lemon slices to a boil. Add the peaches and simmer until tender. Remove the vanilla bean from the syrup and reduce the syrup by a third.
• Pit the peaches and cut them in quarters. Set them in a bowl, add the grapes and cranberries and pour hot vanilla syrup over them; chill until ready to eat. Eat as is chilled or as a topping for frozen yogurt or pound cake

PEACHES WITH HONEY SYRUP

Steps:

• Using a sharp knife, lightly score bottom (not stem end) of each peach with hatch marks.
• Prepare an ice bath, and set aside. Fill a large (4-quart) saucepan with enough cold water to cover peaches; remove peaches. Over high heat, bring water to a boil, and blanch peaches about 1 minute (more if skin is not pulling away from peach). Using a slotted spoon, immediately transfer peaches to ice bath. Remove from ice water, and peel. Set aside peaches and skins.
• Reserve 4 cups of poaching liquid in pan; add skins and honey. Bring to a boil, and cook until reduced to 11/2 cups. Pour liquid through a sieve set over a bowl, and discard skins. Immediately spoon syrup over peaches, and serve.

PEACHES IN GINGER SYRUP

Steps:

• Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
• While syrup is simmering, slice peaches and toss with lemon juice.
• Pour hot syrup through a fine sieve onto peaches, then stir.
• Let stand 20 minutes.