peach recipe

Peach Liqueur

Homemade Peach Liqueur

I like to think of making fruit liqueurs, as just one more type of food preservation. I make jams and jelly with seasonal fruit, so why not preserve some of summer’s bounty in alcohol?

Peach liqueur is one of my favorites. Pretty simple, really. Just combine peaches with vodka (or brandy) and allow the mixture to steep. After a week or two, strain it. After straining out the fruit, I also filter the liqueur through either coffee filters or cheesecloth to get it nice and clear.

Sweetening is optional. Unsweetened, it is called a Peach Eau de vie, which translates into water of life. Got to love the French!!! Sweetened, it is a liqueur.

Poured into pretty bottles, these liqueurs can make fun gifts, too.

 

 

Peach Liqueur

10 medium sized, ripe peaches
3 c. vodka or brandy
1 c. sugar syrup – optional – recipe follows*

Peel and pit peaches reserving only the fruit. Place in jar with the alcohol and steep at least a week, shaking several times. You can leave the fruit in for up to two weeks. Strain, squeezing out as much juice from the fruit as possible. Filter through cheesecloth, fine mesh strainer or coffee filters for a clearer product. Add sugar syrup, if desired,  and mature 4-6 weeks. Makes 4 cups.

*Sweetening– Simple syrup is made from 1 cup of sugar and ½ cup of water. Bring to a boil, then cool. You will have 1 cup of syrup. Some recipes call for plain sugar and others for honey. Watch when you substitute honey for sugar, as it is sweeter and stronger flavored. Better to use orange or clover honey.

Homemade Peach Vanilla Ice Cream

Homemade Peach Vanilla Ice Cream

I love peaches. For me, peaches always mean summer. We had a couple of peach trees at my parent’s house. I remember a few summers when my Father had to prop up the branches because there were so many peaches. He knew the ripe fruit could break branches under their weight.

It is too early for local peaches around here, but I found some southern peaches at a produce market recently. They were nearly ripe already, so I put the peaches in a brown paper bag to help them finish ripening.

A few days later, I had a bunch of super tasty, juicy peaches.

Since it was unseasonably warm last week, I decided to use some of the peaches to make ice cream. It doesn’t have to be hot for me to want ice cream- I just want it even more when the thermometer is hitting 90!!

 

I added some vanilla and orange zest for some extra flavor- plus plenty of peaches.

 

Homemade Peach Vanilla Ice Cream

3-4 ripe peaches

2 c. half and half

1 c. sugar, or to taste

1 T. vanilla

1 T.  orange zest

Peel and dice peaches. Cook in a small amount of water and a little sugar until tender. If you don’t precook the peaches they will be icy and hard in the ice cream. Cool and drain. In bowl combine half and half and sugar and stir until sugar is dissolved. Add remaining ingredients and stir well. Place in ice cream machine and process according to manufacturer’s directions. If you don’t have an ice cream maker place mixture in a shallow pan and freeze solid. Remove from freezer and allow to soften a little at room temperature then break up into chunks and place in a mixing bowl. Beat with a mixer until smooth and return to freezer. Makes 1 quart.

Honey Ginger Glazed Peaches

Honey Ginger Glazed Peaches

I am always looking for new ways to cook with old favorites. Peaches are a great example. When they are in season, I can’t get enough of them.

I have made peach ice cream, peach pie, peach pancakes, peach preserves, peach liqueur….. you get the idea. I wanted to enjoy peaches with our dinner the other night. I decided, rather than just slicing them up and adding them to a salad, I would do a little more to transform them.

So I glazed them, the way you might glaze carrots. So simple. Why had I never thought of it before? The peaches were soft, slightly sweet, and a perfect side dish for the lamb chops.

I kept it pretty simple- peaches, butter, honey, salt and ginger. I could see adding other herbs and spices. Might have to do a little experimenting. For now, here is the recipe for glazed peaches. I did not have any leftovers, so a hit, for sure. I did not peel my peaches, but feel free to, if you like.

 

Honey Ginger Glazed Peaches

4 medium peaches, pitted and sliced thin

2 T. butter

4 T. honey

1/2 t. fresh grated ginger

pinch of salt

Place peach slices in a small skillet. Add butter and remaining ingredients. Cook over medium heat  until peaches start to get tender. reduce heat to low and continue cooking a few more minutes. Peaches should be soft and sauce thickened. Adjust seasonings.

 

Cinnamon-Vanilla Peach Preserves

Cinnamon Vanilla Peach Preserves

Cinnamon Vanilla Peach Preserves

After getting some peaches from a friend, I decided to make preserves with some of them. The peaches were so juicy and perfectly ripe. They smelled amazing. I knew I would not be able to eat them all. I used a basic preserve recipe, but added some vanilla and cinnamon for added flavor. I also used pectin in this batch. You can make peach preserves without added pectin, but because these were so ripe, I knew they would set better with the pectin. There is less pectin in very ripe fruit. The end result was just what I was going for. Pieces of peach, suspended in a soft gel, lightly flavored with the vanilla and cinnamon. I may have to make another batch.

Cinnamon-Vanilla Peach Preserves

 

4 c. sliced peaches, about 2-3 lbs. of fresh

6 T. pectin

2 T. lemon juice

1 T. vanilla extract

3-4 (4-inch) cinnamon sticks

7 c. sugar

 

Note: Before starting the preserves have your canning supplies ready including clean jars, lids, rings, water bath canner, funnel and ladle.

 

Prepare peaches by scalding in boiling water for a minute. Place in cold water, then slip off the skins. Cut in half and remove the pits and any fibrous parts near the pits. Slice peaches and place peaches and any juices in a large pot. Add the pectin, juice, vanilla and cinnamon sticks and bring to a boil, stirring often. Add the sugar and cook over high heat, stirring often, until mixture comes to a boil that you can’t stir down. Stir constantly for 1 full minute.

 

Remove from heat and remove the cinnamon sticks. Skim off any foam, if needed. Ladle hot preserves into clean, hot jars, filling to ¼-inch from the top. Wipe rims and screw on lids until comfortably tight. Repeat until the jars are filled. Place jars in water bath canner filled with boiling water. Water must cover the jars by at least an inch or two. Cover pot. Once water returns to the boil, start timing. Process for 10 minutes, turn off heat and leave jars in pot for 5 minutes longer. Remove jars to counter with a towel on it, or a cooling rack. Keep out of drafts. Allow jars to cool, check seals. Makes about 9 half pint jars.

Adapted from Ball Blue Book

 

Homemade Peach Ice Cream

Homemade Peach Ice Cream

Homemade Peach Ice Cream

I love peaches. For me, peaches always mean summer. It is too early for local peaches around here, but I found some at a produce market recently. They were nearly ripe already, so I put them in a brown paper bag to help them finish ripening. A few days later, I have a bunch of super tasty, juicy peaches. Since it is going to be unseasonably warm for the next week, I decided to use some to make ice cream.  I added some vanilla and orange zest for some extra flavor- but mostly just plenty of peaches.

 

Homemade Peach Ice Cream

3-4 ripe peaches

2 c. half and half

1 c. sugar, or to taste

1 T. vanilla

1 T.  orange zest

Peel and dice peaches. Cook in a small amount of water and a little sugar until tender. If you don’t precook the peaches they will be icy and hard in the ice cream. Cool and drain. In bowl combine half and half and sugar and stir until sugar is dissolved. Add remaining ingredients and stir well. Place in ice cream machine and process according to manufacturer’s directions. If you don’t have an ice cream maker place mixture in a shallow pan and freeze solid. Remove from freezer and allow to soften a little at room temperature then break up into chunks and place in a mixing bowl. Beat with a mixer until smooth and return to freezer. Makes 1 quart.

Homemade Peach Brandy

Homemade Peach Brandy

Homemade Peach Brandy

I like to think of making flavored brandy and other liqueurs as just one more type of food preservation. I make jams and jelly with seasonal fruit, so why not preserve some of Summer’s bounty in alcohol?  Peach brandy is one of my favorites. Pretty simple, really. Just combine peaches with brandy and allow the mixture to steep. Once enough time had passed, drain out the fruit. After straining out the fruit I also filter the brandy through either coffee filters or cheesecloth to get it nice and clear. Sweetening is optional. Poured into pretty bottles, they can make fun gifts, too.

 

 

Peach Brandy

10 medium sized ripe peaches
3 c. brandy
1 c. sugar syrup – optional – recipe follows*

Peel and pit peaches reserving only the fruit. Place in jar with brandy and steep at least a week, shaking several times. You can leave the fruit in for up to two weeks. Strain, squeezing out as much juice from the fruit as possible. Filter through cheesecloth, fine mesh strainer or coffee filters for a clearer product. Add sugar syrup, if desired,  and mature 4-6 weeks. Makes 4 cups.

*Sweetening– Simple syrup is made from 1 cup of sugar and ½ cup of water. Bring to a boil, then cool. You will have 1 cup of syrup. Some recipes call for plain sugar and others for honey. Watch when you substitute honey for sugar, as it is sweeter and stronger flavored. Better to use orange or clover honey.

 

Peach Glazed Chicken

Peach Gglazed Chicken

Peach Gglazed Chicken

I was looking for something fun to put on chicken we were grilling this weekend. I looked at what I already had and discovered some very ripe peaches. I used them for my inspiration for this sauce/glaze. I started with caramelizing some onions and then adding the peaches, peeled and cut up. Kept adding ingredients until I got the flavor I wanted. We added some of the sauce to the chicken ahead of time so it would absorb into the meat. While grilling extra sauce was brushed on. There was an extra container of the sauce  so we served that on the side.

Peach Sauce/ Glaze

2 T. oil

1 onion, minced

salt to taste

2 cloves garlic, minced

6-7 ripe peaches, peeled and diced

1/2 c. apple cider vinegar

1/2 c. maple syrup

2 t. hot sauce

2 t. cinnamon

Saute onions in oil until tender. Sprinkle generously with salt and add the garlic and cook a couple of minutes longer. Add remaining ingredients and cook until peaches are tender and sauce has thickened. Adjust seasonings and add a little sugar, if you like. Makes 4 cups. Use as a marinade, barbecue sauce or as a side sauce with chicken, pork or other meats. Any marinade must be discarded after use as it will have raw meat juices in it.

 

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