Last weekend I was able to get my hands on a bushel of fresh peaches, and man did I feel happy about it. Giddy, really. (Yes, I have a problem). We have been enjoying fresh peaches in our oatmeal, with cream, and just plain. It’s been fun to use them to try out some new recipes for you all as well. Watch for a new fantastic peach dessert recipe coming up on Friday.
Now, a word or two about this syrup. I had three main goals in mind when I set about making peach syrup. I wanted to come up with something that would pack as much fresh peach flavor as possible, I didn’t want the peaches to taste too “cooked”. I hoped for something that would be fabulous over waffles, pancakes or ice cream. I was looking to give you (and I) a recipe we could make in bulk and then freeze for later use. I made three test batches all with different added flavors and cooking methods. My family acted as taste testers and wouldn’t you know it, but the first batch turned out to be the clear favorite. Seven out of seven votes, in fact. It’s a nice thick/chunky syrup packing loads of fresh peach flavor with subtle hints of cinnamon and vanilla.
On Sunday night MyTeenSonMark seriously ate 5 huge waffles slathered with Fresh Peach Syrup and Whipped Cream. He kept saying things like “Holy Cow, Mom! This is the best thing you have done for my in a LONG time.” and ” I would TOTALLY order this in a restaurant.” and “More. Give. Me. More.”
Those were his very words, ladies and gentlemen. I have tucked them in my heart to stay.
Now, let’s make some syrup!
Fresh Peach Syrup
***Note: This recipe can be doubled or tripled and stored in the freezer for 2-3 months.***
***Another Note: This syrup is DIVINE poured over waffles with a dollop of whipped cream on top.***
Time: 15 minutes
Yield: 2 cups
Recipe from Jamie Cooks It Up!
2. Into a medium-sized sauce pan place 1/2 C sugar and 2 tablespoons corn starch. Toss them around a bit to combine.
3. Add the smashed peach and 3 tablespoons cold water and stir to combine.
4. Heat the mixture over medium high heat, stirring occasionally and bring it to a rolling boil.
Allow the mixture to bubble up for 2 minutes, stirring constantly. It will thicken for you and lose the “cloudy” look it started with. See how it looks a little more gel like in this picture. That’s what you are looking for. Set the pan aside to cool for a few minutes.
5. Peel the remaining 4 peaches, remove the pits and lay them out along a large cutting board.
6. Chop the peaches into small pieces…
and add them to the cooked mixture.
7. Add 1 tablespoon butter, 1 teaspoon vanilla, 1/4 teaspoon cinnamon and a dash of salt. Stir it to combine, making sure the butter melts and it well incorporated.
Now, I really like chunky-full-of-fruit syrup…
but if that’s not your thing and you want a smoother syrup you could blend it up at this point either with an immersion blender or by carefully pouring the syrup into your standing blender.
Now, here is some good news for those of you who have peaches coming out of your ears and are looking for a way to preserve them. You can triple the batch…
and store it in pint-sized freezer safe containers.
It should keep in the freezer for you for at least 2-3 months. When you are ready to use it, just pop it in the microwave and heat for 1 minute, give it a stir and heat in 1 minute increments until it’s warm and ready to eat.