FRESH PEACH SYRUP
Fruity syrup loved by the whole family
Provided by Bintu Hardy
Categories Drinks
Number Of Ingredients 3
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.
Nutrition Facts : Calories 149 kcal, Carbohydrate 38 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
FRESH PEACH SYRUP (TOPPING)
We picked up a basket of fresh peaches from a curbside market on the way home from a camping trip. The next morning I made some buttermilk pancakes and we had Fresh Peach Syrup on top. It was a hit with my sons and our guests.
Provided by kfreekave
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients in a medium saucepan.
- Cook over medium heat until it begins to thicken.
Nutrition Facts : Calories 120.7, Fat 1.3, SaturatedFat 0.6, Cholesterol 2.5, Sodium 7.9, Carbohydrate 28.4, Fiber 1.9, Sugar 26.9, Protein 1.1
PEACH SIMPLE SYRUP
This is one of the first recipes we tried when we started experimenting with peaches, and it's so cheerful and easy to make (only four ingredients, minutes to prepare) that it's fantastic to do as an activity with kids. The brilliantly colored syrup (thanks to the skin of the peaches), best kept refrigerated, is ideal for using throughout the year in desserts, cocktails, and iced tea.
Provided by Southern Living Test Kitchen
Time 40m
Yield Makes 4 cups
Number Of Ingredients 4
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.
VANILLA ICE CREAM WITH PEACH SYRUP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Place the chopped peaches in a bowl or mason jar and set aside.
- In a saucepan, combine the sugar and 2 cups of water. Stir to combine. Turn the heat to medium high and boil until the syrup becomes thicker but is not yet starting to turn color, 3 to 5 minutes. Remove from the heat and pour the syrup over the chopped peaches. Allow to sit at room temperature for 1 hour (or you can chill in the fridge).
- To serve, spoon the peach syrup over the vanilla ice cream and sprinkle with the basil.
VANILLA PEACH SYRUP
I can peaches every year, and did a little experiment with the leftover peaches. My husband loves this on waffles. Tastes great over ice cream, too.
Provided by WatkinsLady
Categories Low Protein
Time 1h30m
Yield 4 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 477.8, Fat 0.5, Sodium 0.3, Carbohydrate 121.2, Fiber 3.2, Sugar 118.2, Protein 2
PEACH PRALINE BOMBES WITH PEACH SYRUP
Categories Milk/Cream Blender Ice Cream Machine Egg Fruit Nut Dessert Frozen Dessert Peach Almond Summer Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make peach custard for ice cream:
- Slice peaches 1/4 inch thick, then toss with 1/4 cup sugar and lemon juice in a bowl. Let stand 30 minutes.
- While peaches are standing, bring cream just to a boil in a heavy saucepan. Whisk together yolks, remaining 1/2 cup sugar, and salt in a bowl, then add cream in a slow stream, whisking. Pour into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until it coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour through a very fine sieve into a clean bowl and cool, stirring occasionally.
- Purée peaches in batches in a blender until very smooth and force through very fine sieve into custard, pressing hard on and discarding solids. Whisk in extracts and chill, covered, until cold, 2 to 3 hours. (Do not chill longer than 3 hours or custard will discolor.)
- Make praline while custard chills:
- Lightly butter a small baking sheet or a sheet of foil.
- Bring sugar and water to a boil in a small heavy saucepan, stirring until sugar is dissolved. Boil syrup without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns a golden caramel. Remove from heat and stir in almonds. Pour praline onto baking sheet and cool completely.
- Break praline into pieces and pulse in a food processor until finely ground with some small pieces remaining.
- Freeze ice cream:
- Freeze peach custard in ice cream maker, then transfer to a bowl and keep in freezer while assembling bombes.
- Assemble bombes:
- Beat cream in a bowl with an electric mixer until it just holds stiff peaks, then fold in vanilla and crushed praline.
- Spoon about 1/2 cup ice cream into 1 paper cup and spread it evenly over bottom and about two-thirds of the way up side of cup, forming a well. Spoon a rounded 1/4 cup praline filling into well and top with another 1/4 cup ice cream, spreading evenly to cover filling. Cover cup tightly with foil and put in freezer. Make 5 more bombes in same manner. Freeze bombes at least 8 hours and up to 2 days.
- Make peach syrup:
- Chop peaches, then bring to a boil with sugar in a 3- to 4-quart saucepan over moderate heat, covered, stirring occasionally until sugar is dissolved. Reduce heat and simmer, covered, until peaches are very soft and have given off liquid, about 15 minutes. Pour peaches and syrup through a fine sieve into a bowl, pressing on and discarding solids. Stir in lemon juice and cool syrup. Chill, covered, until cold.
- To serve, carefully tear off each paper cup. Invert bombes onto plates and halve each with a sharp knife. Let stand about 5 minutes to soften slightly, then drizzle about 2 tablespoons peach syrup around each serving.
PEACH WAFFLE SYRUP
"I make this sweet chunky syrup on Saturday mornings when my husband and I have extra time," says Kristina Dalton of Coker, Alabama. "You can substitute fresh or canned peaches," she notes.
Provided by Taste of Home
Time 30m
Yield about 3-1/2 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine peaches, water, confectioners' sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. , Combine cornstarch and cold water until smooth; gradually add to peach mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.
Nutrition Facts : Calories 54 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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