SPICED PEACHES
This is a super summer dessert because peaches are plentiful. The sweet chilled fruit topped with sour cream and brown sugar is so refreshing. When fresh peaches aren't available, use canned peach halves with tasty result.-Norma Erne, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.
Nutrition Facts :
OLD FASHIONED SPICED PEACHES
Old Fashioned Spiced Peaches is a vintage preserve recipe poised for a comeback. These easy Southern pickled peaches were always on our Thanksgiving table.
Provided by Sue Moran
Categories Side Dish
Number Of Ingredients 6
Steps:
- Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes.
- Meanwhile peel and slice your peaches.
- Add the peaches to the pot and bring back to a boil. Boil for 5 minutes.
- Fill sterile jars with the peaches and liquid, leaving 1/2 inch free space at the top. Boil in a water bath canner for 5 minutes (pint jars) or 10 minutes (quart jars) Note: if you live above 1,000 feet altitude you will need longer boiling times, see this chart
SPICED PEACHES
For me, this is an absolute Christmas/holiday must and, as with so many good things in my life, comes to me from my sister-in-arms, Hettie Potter. I've used bottled peaches, I've used tinned peaches and it honestly doesn't matter which, but I'm afraid you have to resist the healthier peaches tinned in fruit juice rather than syrup. If you can find only slices, not halves, so be it. This is a beautiful condiment to eat with roast ham, hot or cold, and I love it with cheese, too. It makes the kitchen feel like a proper Christmas/holiday kitchen - and it's a very easy present to whip up for people, too, beautiful in old-fashioned glass jars.
Provided by Nigella Lawson : Food Network
Categories condiment
Time 10m
Yield about 8 servings with a joint of ham
Number Of Ingredients 8
Steps:
- Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
- Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham.
SPICED PEACHES, GRANDMA'S SPECIAL RECIPE
Grandma would make these for holidays and church potluck dinners. There were never any left.
Provided by Kathie Carr @kathiecc
Categories Fruit Sides
Number Of Ingredients 5
Steps:
- Drain peaches and save syrup, bring to boil. Add remaining ingredients, except peaches. Simmer 10 minutes or longer. Pour over peaches, cool and refrigerate. Serves 8-10. Remove cloves before serving but you can leave the cinnamon in for a nice look.
GRANDMA MARY'S KAHLUA SPICED PEACHES
This recipe is from my husbands grandmother. It's a family favorite. We don't know where she got it from. We were married 10 years before she gave me the recipe.
Provided by Feej3940
Categories Fruit
Time 15m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Drain peaches, set aside.
- Drain 1 1/2 cups of syrup from the peaches into a saucepan.
- Add Kahlua, sugar, vinegar, peels and cinnamon. Bring to a boil. Reduce heat to medium and simmer 5 minutes.
- Pour over drained peaches, cool and refrigerate.
Nutrition Facts : Calories 115.6, Fat 0.1, Sodium 9.1, Carbohydrate 26.1, Fiber 1.4, Sugar 24.6, Protein 0.5
SPICED POACHED PEACHES
This fragrant fruit dessert is served with star anise yogurt.
Provided by Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Score a cross shape in the bottom of each peach. Put the peaches into a large pot of boiling water, for 30 seconds, then transfer the peaches to a large bowl filled with cold water to refresh. Set aside for another 40 to 45 seconds, then drain the peaches, and peel using a sharp knife.
- Put the measured cold water, cinnamon, whole star anise, ginger slices, and sugar into a large saucepan, stir well, and bring to a boil. Reduce the heat, and simmer the mixture, stirring occasionally, until the sugar has dissolved and the mixture resembles syrup.
- Add the peaches to the syrup mixture, and cover them with a disk of greaseproof or parchment paper measuring the same diameter as the pan. Cover the pan with a lid, reduce the heat to a simmer, and simmer for 15 to 20 minutes, or until the peaches are cooked through (they will be soft when pricked with a knife.) Remove the peaches, and set aside on a warm plate. Continue to boil the syrup until its volume has reduced to about 1 cup. Set aside to cool.
- Brush the peaches with a little of the syrup. Stir half of the remaining syrup and the ground star anise into the Greek-style yogurt until well combined, adding more syrup as necessary, to taste.
- To serve, cut each of the spiced poached peaches in half and place 2 of the peach halves onto each of the serving plates. Spoon a portion of the star anise yogurt alongside each peach. Drizzle a little syrup over each peach. Sprinkle over the toasted almonds.
GRANDMA ANN'S SPICED PEACHES
This tasty and different side dish has been served at every Thanksgiving dinner in my memory. It's good with any roasted meat, especially turkey and pork. Make 1 to 2 weeks ahead, store in refrigerator. For a large crowd, double the recipe. Serves 5 to 6.
Provided by cathyfood
Categories Fruit
Time 20m
Yield 1 1/2 pints, 6 serving(s)
Number Of Ingredients 6
Steps:
- Drain syrup from peaches into a large saucepan. Add sugar, vinegar, and spices, and boil gently for 5 minutes.
- Add peach halves, return to boil, and simmer for 5 minutes.
- Allow peaches to cool in syrup overnight to absorb flavor. Transfer to glass jar with enough syrup to cover, and store in refrigerator.
Nutrition Facts : Calories 210, Fat 0.2, Sodium 17.5, Carbohydrate 54.8, Fiber 2, Sugar 52.3, Protein 0.7
GRANDMA'S SPICED PEACH PRESERVES
This is so easy to make and makes your home smell divine! Not to mention it is fabulous as a jam or jelly, or warmed up and served over ice cream!
Provided by hdorius
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h40m
Yield 48
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
- Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 126.5 calories, Carbohydrate 32.6 g, Fiber 0.1 g, Sodium 1 mg, Sugar 32.5 g
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