Peach Syrup Food

FRESH PEACH SYRUP

Steps:

• Combine sugar and water in a saucepan, then add in the whole peaches.
• Place the saucepan over a medium flame and stir occasionally until the sugar has dissolved.
• Bring the mixture the boil, and boil for 2 minutes.
• Switch off the heat and allow the syrup cool and let the peaches sit in the cooled syrup for 1-2 hours.
• Strain and decant into a container and store the peach simple syrup inside the fridge.

PEACH SIMPLE SYRUP

Steps:

• Microwave Method: This method is not only easy, but results in a fresh peach flavor. Place peaches in a large microwave-safe glass bowl. Pour lemon juice and sugar on top (do not stir) and cover very tightly with plastic wrap (wrapping all the way around the bowl to seal in steam while cooking). Microwave on high for 5 minutes.
• Remove the bowl from the microwave and carefully remove the plastic so as not to burn yourself on the hot steam. Stir well. Cover and repeat the process until all sugar has dissolved.
• Strain the syrup through a fine-mesh sieve into a medium bowl to remove the solids. You can save the peaches to use as jam. Whisk in the boiling water and transfer syrup to a jar. Allow to completely cool. Cover and refrigerate if needed, up to 1 month.
• Stovetop Method: Cooking on the stovetop will result in a syrup with more of a jammy flavor. Wash and pit the peaches. Cut into wedges. Place the peaches, lemon juice, and boiling water in a medium saucepan. Add the sugar on top (do not stir). Bring to a simmer over medium-high heat. Reduce the heat to maintain a very low simmer, cover, and cook for 30 minutes. Resist the urge to stir while cooking, as this will break up the peaches. Remove from the heat.
• Strain the syrup and bottle it as directed in step 3 of the microwave method.

PEACH SYRUP RECIPE

Steps:

• Combine 1 cup water and 3 cups of peaches in a heavy-bottomed pot.
• Break up the peaches using a pastry cutter, potato masher, or wooden spoon.
• Cook down over medium heat until the peaches are very soft and steaming.
• Blend the peaches with an immersion blender, or in a food processor or blender until smooth.
• Mix sugar and lemon juice into the blended peaches, cook on low, stirring often for 2 minutes.
• If you're not canning the syrup, simply transfer it to small containers. Refrigerate and use within two weeks, or freeze for six months.

FRESH PEACH SYRUP (TOPPING)

Steps:

• Put all ingredients in a medium saucepan.
• Cook over medium heat until it begins to thicken.

VANILLA PEACH SYRUP

Steps:

• Combine peach puree, sugar and lemon juice in kettle.
• Bring to a boil.
• Simmer 5 minutes.
• Add vanilla.
• Pour into hot jars and seal.
• Process in boiling water bath for 20 minutes.