PICS OF PEACHES RECIPES
SPICED PEACHES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
SPICED PEACHES RECIPE - FOOD.COM
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.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
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, FatContent 3.2, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 44, CarbohydrateContent 492.9, FiberContent 15.4, SugarContent 476.4, ProteinContent 8.6
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Marcy Masumoto's go-to recipe requires just five basic ingredients: fruit, sugar, vinegar, cinnamon, and cloves.
From countryliving.com
Total Time 35 minutes
Category dairy-free, gluten-free, heart-healthy, low-fat, vegan, vegetarian, Barbeque, birthday, cocktail party, dinner party, Father's Day, feed a crowd, Fourth of July, Mother's Day, picnic, Summer, appetizers, breakfast, dinner, lunch, snack
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Total Time 35 minutes
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- In a large, nonreactive (stainless steel) stockpot over medium heat, bring 1 cup water, sugar, vinegar, 6 cinnamon sticks, and 18 cloves to a boil, stirring to dissolve sugar. Reduce heat to medium-low and add peaches. Gently simmer, without reaching a boil, until peaches are heated through and a fork pierces the fruit with no resistance, 10 to 15 minutes. Using a slotted spoon, divide peaches among 6 sterilized 1-pint canning jars, placing peaches cavity side down. Add 1 of the remaining cinnamon sticks and 3 of the remaining cloves to each jar. Ladle cooking liquid into jars, filling each to within 1/2 inch of rim. Wipe the lip of each jar rim with a clean, wet cloth to remove any syrup or bits of fruit; then top each jar with a flat lid and screw on a threaded ring band without tightening completely. Roll jars on their sides to release any air bubbles that might be trapped in peach cavities; turn upright. Remove ring bands and lids, and add more cooking liquid, if needed because of settling, to fill jars to within 1/2 inch of rim. Replace lids and threaded ring bands, tightening completely to seal. Store pickled peaches in refrigerator for up to 8 weeks.
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