Spiced Vanilla Peaches Recipes

SPICED PEACHES

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.

SPICED VANILLA PEACHES

Steps:

• Prepare jars and lids per USDA canning standards.
• Measure the sugar and water into a large pot. Heat on low and allow the sugar to dissolve while slicing the peaches.
• Squeeze the juice from 1/2 a lemon into the bottom of a large bowl.
• Peel and slice the peaches into 1/4 ths putting the peach slices into the bowl with the lemon juice to prevent browning. Add more lemon juice as needed if peaches begin to darken.
• Remove about half of the water & sugar from the pot and reserve.
• Bring the remaining sugar water to a boil. Add as many of the peach slices as possible into the pot of boiling sugar water. Stir the peach slices for a couple of minutes until the peaches are heated through.
• Remove one pint jar from the hot water at a time. Into each jar place 1 tablespoon lemon juice, 1/2 a cinnamon stick, 1 vanilla bean cut in half and split.
• Carefully ladle peaches into each jar. Fill each jar with the light syrup leaving 1/2 inch headspace.
• Remove all air bubbles by running a chop stick or similar non metal item around the edges of each jar.
• Wipe rim of jar with a damp paper towel.
• Place a flat lid and band on each jar. Set filled jars aside.
• Repeat as needed filling all of your jars until you run out of peaches.
• When the light syrup gets low in the large pot replenish with reserved syrup and bring to a boil.
• Process filled jars in a hot water bath for 20-30 minutes.
• After five minutes remove each jar from the canner and cool on a towel for 24 hours.
• Check for a proper seal before storing.

GEORGIA SPICED PEACHES

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.

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

SPICED POACHED PEACHES

Steps:

• Score a cross shape in the bottom of each peach. Put the peaches into a large pot of boiling water, for 30 seconds, then transfer the peaches to a large bowl filled with cold water to refresh. Set aside for another 40 to 45 seconds, then drain the peaches, and peel using a sharp knife.
• Put the measured cold water, cinnamon, whole star anise, ginger slices, and sugar into a large saucepan, stir well, and bring to a boil. Reduce the heat, and simmer the mixture, stirring occasionally, until the sugar has dissolved and the mixture resembles syrup.
• Add the peaches to the syrup mixture, and cover them with a disk of greaseproof or parchment paper measuring the same diameter as the pan. Cover the pan with a lid, reduce the heat to a simmer, and simmer for 15 to 20 minutes, or until the peaches are cooked through (they will be soft when pricked with a knife.) Remove the peaches, and set aside on a warm plate. Continue to boil the syrup until its volume has reduced to about 1 cup. Set aside to cool.
• Brush the peaches with a little of the syrup. Stir half of the remaining syrup and the ground star anise into the Greek-style yogurt until well combined, adding more syrup as necessary, to taste.
• To serve, cut each of the spiced poached peaches in half and place 2 of the peach halves onto each of the serving plates. Spoon a portion of the star anise yogurt alongside each peach. Drizzle a little syrup over each peach. Sprinkle over the toasted almonds.

PICKLED PEACHES WITH SWEET SPICES

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.

SPICED PEACHES WITH CINNAMON AND BROWN SUGAR

Steps:

• Drain peaches, reserving juice; set the peaches aside. Pour juice into a saucepan; add brown sugar and lemon and orange juices. Bring to a boil over medium heat; add cinnamon sticks. Reduce heat;, simmer, uncovered, for 5 minutes. Add peach halves; heat through. Discard cinnamon sticks. Serve warm or cold.