Spiced Vanilla Peaches Food

OLD FASHIONED SPICED PEACHES

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 VANILLA PEACHES

Steps:

• Prepare jars and lids per USDA canning standards.
• Measure the sugar and water into a large pot. Heat on low and allow the sugar to dissolve while slicing the peaches.
• Squeeze the juice from 1/2 a lemon into the bottom of a large bowl.
• Peel and slice the peaches into 1/4 ths putting the peach slices into the bowl with the lemon juice to prevent browning. Add more lemon juice as needed if peaches begin to darken.
• Remove about half of the water & sugar from the pot and reserve.
• Bring the remaining sugar water to a boil. Add as many of the peach slices as possible into the pot of boiling sugar water. Stir the peach slices for a couple of minutes until the peaches are heated through.
• Remove one pint jar from the hot water at a time. Into each jar place 1 tablespoon lemon juice, 1/2 a cinnamon stick, 1 vanilla bean cut in half and split.
• Carefully ladle peaches into each jar. Fill each jar with the light syrup leaving 1/2 inch headspace.
• Remove all air bubbles by running a chop stick or similar non metal item around the edges of each jar.
• Wipe rim of jar with a damp paper towel.
• Place a flat lid and band on each jar. Set filled jars aside.
• Repeat as needed filling all of your jars until you run out of peaches.
• When the light syrup gets low in the large pot replenish with reserved syrup and bring to a boil.
• Process filled jars in a hot water bath for 20-30 minutes.
• After five minutes remove each jar from the canner and cool on a towel for 24 hours.
• Check for a proper seal before storing.

GEORGIA SPICED PEACHES

Steps:

• Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
• Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
• Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

SPICED PEACHES

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.

SPICED PEACHES

Steps:

• Mix sugar, vinegar, and water in a 5 quart pan.
• Tie the allspice and the cloves in cheesecloth. Put this and the cinnamon into the mixture.
• Cover and boil for 5 minutes.
• Peel the peaches and drop into boiling syrup, a few at a time.
• Simmer until tender; about 5 minutes.
• Pack the peaches into sterile jars, cover with the syrup and seal process in water bath for 10 minutes.

SPICED POACHED PEACHES

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.

SPICED PEACHES

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.

VANILLA PEACH JAM

Steps:

• Peel, pit and chop peaches.
• In saucepan combine peaches,lemon juice, and pectin.
• Cook over high heat stir constantly about 5 minutes or until full rolling boil.
• Stir in sugar.
• Return to a full rolling boil.
• Boil hard for (1) minute stir constantly.
• Remove from heat and add vanilla extract and bourbon (bourbon is optional).
• Skim off foam.
• Ladle in hot sterilzed jars process in boiling bath 5 minutes.

GRANDMA MARY'S KAHLUA SPICED PEACHES

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.

VANILLA SPICE-RUBBED GRILLED PEACHES WITH FRESH GOAT CHEESE

Steps:

• Prepare a grill for medium direct heat.
• For the rub, put the sugar in a small bowl. Scrape the seeds from the vanilla bean into the sugar using the tip of a sharp paring knife (tuck the bean into a bowl of sugar for vanilla sugar).
• Mix the vanilla seeds with the sugar, using the tips of your fingers to break up clumps. Stir in the pepper and cinnamon.
• Cut the peaches in half; remove the pits. Brush the cut sides lightly with oil; sprinkle generously with the spice rub (you will not use all the spice rub -- reserve the remaining for another use).
• Place the peaches, cut sides up, on a lightly oiled grill; grill until the peaches are starting to soften and the skin side is marked by the grill, about 3 minutes.
• Turn; grill until the sugar is nicely golden and caramelized, about 2 minutes (move to a cooler part of the grill if they are browning too quickly).
• Turn the peaches cut-side up again; place 1 tablespoon of the goat cheese in the center of each.
• Grill peaches until goat cheese is warmed and just beginning to melt, about 1 minute. Transfer to a platter.
• Sprinkle the goat cheese with a little more of the spice rub.
• Serve hot.