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Friday, September 8, 2017

Roasted Peach Drizzle

It is barely still peach season but before our minds turn to winter squash and pumpkins, here's one more peach recipe--not quite a syrup and not a fruit butter, but a "drizzle". Although it is a canning recipe, the peaches can be roasted, refrigerated, and used within the week. You could freeze the sauce, too, if you don't want to spend time canning. This is fantastic on Sweet Zucchini Waffles with fresh peach slices and whipped cream. If you don't have fresh peaches, you could use raspberries instead and fashion a peach-melba topping for waffles or for ice cream. This is a great recipe for someone who suffers from peach peeling fatigue--the skin remains on the fruit while roasting and is blended with the peaches.




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Roasted Peach Drizzle


Adapted from foodinjars.com
Yield: 3-3 1/2 pints

This can be halved or quartered. 

8 c peach pieces, skin included
2 c sugar
2 vanilla pods, scraped
juice of 1 lemon

Place all ingredients in a large saucepan or Dutch oven. Roast in the oven for 2-2 1/2 hours. Let cool slightly and blend with blender or stick blender until smooth. Add lemon juice and stir. Return to burner and bring back to a simmer. When simmering, place sauce in hot half pint jars (or half cup) with 1/2-inch headspace, check for air bubbles, clean the jar rims. Place lids (that have been softened in boiling water) on top of clean jars and top with rings. Place in a water bath canner and process for 10 minutes at sea level (for added altitude timing, see below).

1,001-3,000 ft--5 additional minutes
3,001-6,000 ft--10 additional minutes
6,001-8,000 ft--15 additional minutes
8,001-10,000 ft--20 additional minutes

When the time has passed, turn off heat, remove lid and allow jars to rest in the water for 5-10 minutes. Remove jars from hot water and place on a towel in a spot where they can remain undisturbed for 24 hours. Store and use within a year. If the drizzle separates a bit give it a good stir before serving.


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