Posts tagged ‘Peaches’

ITALIAN: Pesche Sciroppate

There was an article on canning in a recent La Cucina Italiana, and we put up some of their canned peaches in syrup. We’re crazy about these—they’re tasty on oatmeal in the morning. The magazine also suggests serving them with ice cream.

Makes 3 pints.

  • 3 pounds firm, ripe peaches, quartered and pitted (no need to remove the skins!)
  • 2 ½ cups water
  • 1 cup sugar
  • 2 whole vanilla beans
  1. In a large saucepan, combine peaches, water, sugar, and vanilla beans. Bring to a boil. Reduce to a simmer and cook until peaches are tender, about 5 minutes.
  2. Remove pan from heat. Remove vanilla beans and cut in half crosswise, then in half lengthwise.
  3. Reserving syrup, spoon peaches into hot, sterilized canning jars. Add vanilla bean pieces. Ladle hot syrup over the top, leaving ½ inch of space at top. Wipe off rims of filled jars with a clean, damp kitchen towel, then top with lids and screw on “finger tight” (just screwed on with your fingertips, not cranked tight with your palm).
  4. Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil for 20 minutes.
  5. With tongs, transfer jars to a towel-lined surface to cool.
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September 16, 2010 at 8:27 pm Leave a comment

WORLD: Frosty Banana and Peach Kinda-Like-Ice-Cream

This was originally a recipe for some kind of sauce, but when the food van brought us a load of peaches, Buffy and I ate this just like ice cream. You’ll need a sturdy blender or food processor.

1 cup chilled or partially frozen chopped peaches
1 ½ cups sliced frozen banana
2 tsp lemon juice or 1/8 tsp unbuffered vitamin C crystals
1-2 tsp light agave nectar or honey (optional)

Place the peaches in the blender. Process for 10 to 15 seconds, or until pureed. With the blender running, add the banana slices, a few at a time, until all are incorporated and the mixture thickens to the consistency of soft ice cream. Mix in the lemon juice or vitamin C crystals. Add the agave nectar or honey to taste.

Variation: Substitute strawberries, apricots, nectarines, cherries, or blueberries for the peaches.

You can also make this sauce using frozen peaches (or other fruit) and unfrozen banana. Just remember that one fruit must be frozen and one fruit must be a banana.

From The Allergy Self-Help Cookbook by Marjorie Hurt Jones

February 6, 2008 at 10:50 pm Leave a comment


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