Peaches With Honey Syrup Food

GRILLED PEACHES WITH WINE SYRUP TWO WAYS

Steps:

• For the wine syrup: Combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks and vanilla bean in a large high-sided saute pan and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until thickened to a syrup, about 10 minutes. Strain.
• For the peaches: Preheat a gas grill to medium-high.
• Melt the butter in a small saucepan over medium heat. Brush the cut sides of the peaches with butter and sprinkle with remaining 2 tablespoons sugar and some cinnamon. Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes
• For the peach chutney: Coarsely chop the peaches and toss with another pinch cinnamon, a few tablespoons of the wine syrup, some torn mint leaves, a splash of canola oil and salt and pepper. Goes great with pork.
• For the grilled peach dessert: Place the peaches cut-side up on a platter. Spoon some creme fraiche in the center of each, drizzle over some wine syrup, a bit of honey and garnish with mint leaves. Serve warm or at room temperature.

HONEY-SPICED PEACHES

Steps:

• Prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
• Wash, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Treat fruit to prevent browning.
• Combine sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
• Pack hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.
• Ladle hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

PEACHES WITH HONEY SYRUP

Steps:

• Using a sharp knife, lightly score bottom (not stem end) of each peach with hatch marks.
• Prepare an ice bath, and set aside. Fill a large (4-quart) saucepan with enough cold water to cover peaches; remove peaches. Over high heat, bring water to a boil, and blanch peaches about 1 minute (more if skin is not pulling away from peach). Using a slotted spoon, immediately transfer peaches to ice bath. Remove from ice water, and peel. Set aside peaches and skins.
• Reserve 4 cups of poaching liquid in pan; add skins and honey. Bring to a boil, and cook until reduced to 11/2 cups. Pour liquid through a sieve set over a bowl, and discard skins. Immediately spoon syrup over peaches, and serve.

FRIED PEACHES WITH HONEY, CINNAMON, PISTACHIO AND BREADCRUMBS

Steps:

• Wash peaches, cut them in halves and remove the stone.
• Take a dry frying pan heat the hone, add cinnamon and rum and put peaches on it. Fry 8-10 minutes.
• Peaches will soften, honey will reduce and become like syrup. Turn peaches from time to time to cover them with syrup.
• In other pan first fry grounded pistachio.
• Remove it and add olive oil and brown some breadcrumbs. When finish, add some cinnamon.
• Serve half peach on a plate, pour over some syrup and add some breadcrumbs mixed with pistachio and cinnamon and put it into the stone hole. Put a spoon of sour cream on the side. Serve warm.

PEACHES IN GINGER SYRUP

Steps:

• Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
• While syrup is simmering, slice peaches and toss with lemon juice.
• Pour hot syrup through a fine sieve onto peaches, then stir.
• Let stand 20 minutes.

NECTARINES AND PEACHES WITH LAVENDER SYRUP

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10-12 minutes. Let cool.
• Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.
• Bring a pinch of salt, remaining 1/4 cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.
• Toss nectarines, peaches, lemon zest, and 1/4 cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.
• Do Ahead
• Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.

HONEY PEACH SIMPLE SYRUP

Steps:

• Heat all ingredients in a small pot over medium heat until the honey melts.
• Let the mixture steep for at least 20 minutes. Strain the syrup from the peaches. Save the spent peaches to stir into oats or yogurt or eat it like applesauce - or uh peach sauce.
• Bottle, cap and refrigerate the honey peach simple syrup for up to one week. Some peach particles will likely settle to the bottom, so be sure to shake it up before using.

CANNING PEACHES IN LIGHT SYRUP

Steps:

• Wash and sterilize your canning jars.
• Clean your peaches and prepare a pot of boiling water and a pot of cold water.
• Cut your peaches into quarters removing the seed.
• If you'd like to peel your peaches, then soak your sliced peaches in hot water for 2-3 minutes to make peeling easier.
• Prepare your syrup by adding the right amount of water to your choice of sweetener. Bring to a boil and allow to simmer. Add the peaches and simmer for a few minutes.
• Pack as many peaches as possible into each canning jar. Fill with the syrup leaving one inch of headspace. Wipe the rims with a cloth and seal the lids.
• Process your jars in the water bath canner. If canning in pints, process for 20 minutes. If canning in quarts, process for 25 minutes. Allow the jars to cool on a folded towel.
• Label your jars and enjoy!

PEACHES & BERRIES WITH LEMON-MINT SYRUP

Steps:

• Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours).
• Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint.

CANNING PEACHES WITH HONEY AND CINNAMON

Steps:

• Peel the peaches. The easiest way to do this is to dunk them in boiling water for 2 minutes, and then immediately dump them in ice cold water. The skins will come right off. SO much easier than using a knife, and less waste, too.
• While you are working on your peaches, bring the 9 cups of water, and 1 cup of honey to a boil in a medium saucepan.
• Remove the pits from the peaches, then halve or quarter them. You could even cut them into small slices, but I like to just cut them in half since it takes less time.
• Place 1 cinnamon stick in the bottom of each sterilized quart jar.
• Fill the jar with the peaches, placing them pit-side down (if you are using halves)
• Fill the jar the rest of the way full with the hot honey-water solution. Leave 1/2″ headspace.
• Adjust lids and process quart jars in a hot water-bath canner for 30 minutes.