Fresh Peach Syrup

Time: 15 minutes
Yield: 2 cups
Recipe from Jamie Cooks It Up! 
 
***Note: This recipe can be doubled or tripled and stored in the freezer for 2-3 months.***

5 peaches
1/2 C sugar
2 Tb corn starch
3 Tb water 
1 Tb butter
1 tsp vanilla
1/4 tsp cinnamon
dash salt

1. Grab 1 peach, peel it and take the pit out. (Tutorial on peeling peaches found here). Smash 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. 
Comments