Butterscotch Peaches Food

BUTTERSCOTCH PEACHES

Steps:

• Fill a large bowl with ice and water, and set aside. Bring a large pot of water to a boil. Place peaches in boiling water for 2 minutes. Using a slotted spoon, transfer to ice water. When cool, drain and pat dry.
• Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice as possible from the skins. Slice each peach into 10 to 12 slices, and set aside with juice; discard skin and pits.
• In medium skillet over low heat, melt butter. Raise heat to medium-high and cook butter until it foams, subsides, foams again and begins to brown. As soon as butter is nut-brown, add the peaches with juices. Sauté 2 to 3 minutes, then place skillet over low heat to keep warm.
• In medium heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat and cook, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it turns a rich golden brown, 12 to 15 minutes. (Because of honey and cream it will appear to turn pale brown before it has caramelized; wait until it has darkened noticeably, thickened and reduced before proceeding.) Carefully pour contents of skillet into saucepan; it will boil and spatter; stir to combine. Remove from heat and allow to cool slightly. Add vanilla or other flavoring. Serve warm or at room temperature over ice cream, with cookies on the side.

BUTTERSCOTCH PEACH JAM

Steps:

• In a large bowl or saucepan sprinkle peaches with brown sugar and lemon juice and let sit while gathering the remaining ingredients.
• In a large heavy bottom saucepan combine peach mixture, pectin, cinnamon sticks and butter to keep foam down.
• Cook over high heat stirring frequently to prevent scorching about 15 minutes or until full rolling boil.
• (OPTIONAL) Use a submersion blender or a potato masher if small pieces are desire.
• Avoiding the cinnamon sticks.
• Stir in white sugar.
• Return to a full rolling boil. Boil hard for (3) minutes stirring constantly.
• Remove from heat and add Southern Comfort and vanilla extract. Remove cinnamon stick.
• Skim off foam. Ladle in hot sterilized jars leaving 1/4 inch head space, wipe rims and place lids and screw top on.
• Place in a hot water bath covering by 1 inch of water.
• Process in boiling bath 10 minutes. Shut heat off and let sit in water bath 5 more minutes. Then remove the jars from the hot water without tilting and set aside to cool.
• Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature. Another way to check is to remove the ring and try to lift the lid.
• If it lifts up, it wasn't sealed properly.
• If the lid flexes, there is no seal, so store the jar in the refrigerator.

PEACH BUTTERSCOTCH SUNDAE

Steps:

• Cut peaches in half and remove seed.
• Peel off the skin and cut halves in half again.
• Combine butter, sugar, coconut cream and liqueur in a baking dish.
• Place dish on top of stove and stir over heat, without boiling, until sugar dissolves.
• Bring to boil and simmer for 2 minutes.
• Stir in peaches.
• Cook uncovered in a 200 degree C oven for 10 minutes, stirring occasionally, until peaches are softened and sauce has thickened.
• Cool to room temperature.
• Serve in a dessert dish with 2 scoops of ice cream per serving and sprinkled with the coconut.
• You can substitute other flavoured liqueurs for the coconut if desired.

BUTTERSCOTCH PEACH JAM

Steps:

• Prepare jars, lids & rings, and your BWB canner.
• In a large stainless steal pot combine the peaches and lemon juice.
• Over medium heat bring peaches to a boil.
• Reduce to a simmer and cover for 10 minutes, stirring every 3 minutes to prevent scorching.
• Add the brown sugar.
• Increase heat to medium-high & stir constantly for 20 to 25 minutes.
• At this point if your peaches are to "chunky" you can mash lightly with a potato masher if that's your preference.
• Remove from heat and continue to stir for 3 or 4 minutes.
• Skim off any foam.
• Ladel jam into clean, hot jars leaving 1/4 inch head space.
• Wipe rims and seal.
• Process in a BWB canner for 10 minutes.
• Remove from canner and allow to cool on a clean towel.