Peach Fondue Canning Food
PEACH FONDUE WITH MERINGUE COOKIES
Steps:
- Heat cream in a medium heavy saucepan over medium heat until bubbles appear around the edges; remove from heat. Add white morsels and whisk until melted and smooth. Stir in peach puree and then white chocolate liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended time period, place over a candle or a canned burner. For eating immediately, serve in a decorative gravy boat. Serve fondue with meringue cookies and dipping variations.
PEACH FONDUE--CANNING RECIPE
Try this recipe with crepes, as a sundae topping, or on pancakes for a special breakfast. Makes a fantastic addition to any gift basket. This is a soft set jam.
Provided by Diana Adcock
Categories Fruit
Time 45m
Yield 7 8 ounce jars
Number Of Ingredients 5
Steps:
- Prepare canner, lids and jars.
- In a large stainless steel saucepan combine peaches, lemon juice and sugar.
- Over high heat stirring constantly bring to a full rolling boil that cannot be stirred down.
- Stir in pectin.
- Boil hard, stirring constantly for 1 minute.
- Stir in chocolate liqueur.
- Remove from heat and skim off foam if needed.
- Ladle hot jam into hot jars leaving 1/4 inch head space.
- Wipe rim, center lid, adjust band and screw down to finger tip tight.
- Place jars in boiling water bath canner.
- Process 10 minutes.
- Remove lid and let stand in canner for 5 additional minutes.
- Remove jars, cool and store.
DRUNKEN PEACHES (CANNING)
Adapted from "Food in Jars". Not nearly as boozy or as sugary as the ones my grandmother used to make, just enough to give them flavor. I use brandy, but the original recipe called for bourbon. Rum would work well, too, as would a cinnamon stick, some cardamom pods, coriander seeds, or a few whole cloves in the syrup. I use four pounds (nine pieces in a box at Sam's Club) of large peaches and get five pint jars.
Provided by zeldaz51
Categories Fruit
Time 1h25m
Yield 5 pints
Number Of Ingredients 4
Steps:
- Bring the canner full of water to a boil. Cut an X on the bottom of each peach and blanch them in the canning water for 30 to 45 seconds, then drop them into ice water to chill. Slip the skins off when they are cool enough to handle.
- Make a syrup by heating the sugar and water together in a sauce pan, stirring to dissolve the sugar, and bring to a gentle simmer.
- Cut each peeled peach into quarters, remove the pits, and pack them into the warm pint jars, overlapping them to fit. I get seven peach quarters in each jar, plus one leftover quarter I can eat.
- Add 1/4 Cup brandy to each jar of peaches. Add hot syrup to each jar, leaving 1/2 inch head space. Move a knife around in each jar to release any bubbles, then top off with more syrup if necessary. You will probably have extra syrup, but save it for sweetening other products or fruit mixtures.
- Process filled jars in a boiling water bath for 25 minutes (sea level). Let the jars rest for at least a week to develop best flavor.
Nutrition Facts : Calories 537.7, Fat 0.9, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 94.6, Fiber 5.4, Sugar 90.3, Protein 3.3
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