GEORGIA SPICED PEACHES
This is an old, old recipe from relatives in Georgia.
Provided by Donna
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 100
Number Of Ingredients 6
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.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 36 g, Fiber 0.1 g, Sodium 3.5 mg, Sugar 35.7 g
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 :
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.
PICKLED PEACHES
These peaches are very different and very yummy. We had a bumper crop of peaches one year and I remember my grandmother making these. We ate them for months and I still love them.
Provided by MISSCOOKSALOT
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Yield 32
Number Of Ingredients 5
Steps:
- Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor.
- Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 28.3 g, Fiber 0.4 g, Protein 0.1 g, Sodium 3 mg, Sugar 27.6 g
SPICED PEACHES
These spiced canned peaches are wonderful and smell great. If you have a bunch of peaches and don't know what to do with them, can them.
Provided by southern chef in lo
Categories Fruit
Time 15m
Yield 2 quarts
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1970.5, Fat 3.2, SaturatedFat 0.4, Sodium 44, Carbohydrate 492.9, Fiber 15.4, Sugar 476.4, Protein 8.6
HOLIDAY SPICED PEACHES
Spiced peaches were a holiday meal staple when I was a child. They were available, canned, in the grocery stores during the Thanksgiving and Christmas season. I've not been able to find them for years, so I improvised my own recipe.This dish compliments a traditional turkey dinner.
Provided by GREG IN SAN DIEGO
Categories Tropical Fruits
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain peaches and set aside.
- Combine all remaining ingredients in a medium saucepan and bring to a boil. Simmer about 5 minutes.
- Add peaches and simmer about 5 more minutes, stirring frequently.
- Drain peaches and cool in refrigerator until time to serve.
SPICED PECANS
Steps:
- Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil.
- Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, chile powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they're done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature.
SPICED PEACHES
I serve this at room temperature as a side dish for ham. Any leftovers are eaten (cold) with cottage cheese or by themselves. The recipe can be easily doubled. I don't remember the name of the cookbook it came from, but it was replicating dishes from colonial America. (Did canned peaches existed at that time?) :) Don't let the vinegar throw you, the flavors blend smoothly.
Provided by Satisfied Kris
Categories Fruit
Time 13m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Drain peaches, reserve syrup.
- Combine syrup, cloves, cinnamon stick, sugar and vinegar in a medium saucepan.
- Bring to a boil; cover and simmer 5 minutes.
- Remove from heat, add peach halves and cool completely.
- Refridgerate in airtight container overnight.
- Note: Flavor becomes stronger when stored several days.
Nutrition Facts : Calories 144.2, Fat 0.1, Sodium 6.9, Carbohydrate 37.4, Fiber 1.4, Sugar 35.9, 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.
WARM SPICED PEACHES
We really enjoy Bananas Foster, so I thought we should try a similar treatment for fresh peaches. This is the result.
Provided by mums the word
Categories Dessert
Time 15m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in non-stick frying pan, over low heat.
- Add brown sugar splenda, lemon juice, water and peach juice (I squeezed the juice from the skins and little bits I was discarding, right into the frying pan).
- Add cinnamon and nutmeg and bring to a low simmer.
- Add vanilla extract.
- Gently stir in the sliced peaches and warm them through.
- Serve with vanilla ice cream and top with toasted almonds.
Nutrition Facts : Calories 207.1, Fat 8, SaturatedFat 2.2, Cholesterol 7.6, Sodium 55.9, Carbohydrate 33.3, Fiber 4.4, Sugar 24, Protein 3.9
SPICED PEACH PIE
This spiced peach pie really brings me back to the late months of spring in Texas, when the chill's still barely in the air and the peach trees are going insane. It's a recipe I made myself with tons of input from other people and it's great for family gatherings and the like. Enjoy, y'all! Serve with good old vanilla Bluebell® and copious amounts of whipped cream, powdered sugar, fresh strawberries, and everything in between.
Provided by Ellis Harlan
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h25m
Yield 8
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Slowly sprinkle flour into a large bowl, a tiny bit at a time. Mix in sugar and salt. Cut in shortening until sort of smooth.
- Mix milk and oil together in a measuring cup. Make a well in the center of the flour mixture and pour oil mixture in slowly, stirring to combine.
- Separate dough smoothly into 2 balls, trying not to knead. Chill for 30 minutes.
- Roll out dough balls into 10-inch circles. Press 1 circle into a 9-inch pie pan as evenly as possible, but don't worry about messy edges. Reserve remaining circle for the top.
- Slice all but one peach into coarse chunks, removing skins as you go. Don't worry about removing all the skin. Toss with brown sugar, white sugar, lemon juice, and vanilla extract. Remove 2 1/2 spoonfuls of liquid from the bottom so it isn't soggy.
- Mix flour, cornstarch, 1/2 teaspoon cinnamon, nutmeg, cloves, cardamom, allspice, cayenne, and salt together in a separate bowl.
- Mix peaches with flour mixture until combined. Pour into the pie crust. If it's too much liquid, hold some back. Slice the remaining peach very thinly and lay in a pinwheel design over the filling. Dot butter over the top.
- Lay the top crust gently over the top. Dip a fork in the beaten egg and use it crimp the edges to seal. Brush remaining egg over the top. Sprinkle with 1 pinch cinnamon and cut a few slits in the top.
- Bake in the preheated oven for 35 minutes. Increase temperature to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 10 minutes more. Remove from the oven and let cool at least 1 1/2 hours before slicing and serving.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.5 g, Sodium 58.9 mg, Sugar 15.3 g
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
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
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