Peaches in Brandy Sauce
Ingredients 6 cups chopped, pitted & peeled freestone peaches (I used yellow & white peaches) 2 cups lightly packed brown sugar 2 cups granulated sugar 3/4 cup brandy 1/4 cup amaretto, optional 1 tsp grated orange zest pinch of nutmeg, optional Balls' Fruit Fresh (place chopped fruit into a bowl of water sprinkled with fruit fresh to prevent browning) Directions: Combine peaches, brown sugar, granulated sugar, brandy, amaretto, orange zest and nutmeg in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20-30 minutes. Ladle hot sauce into hot jars leaving 1/4 " head-space. Remove air bubbles and re-measure head-space. If needed, add more sauce to meet 1/4" head-space. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a boiling water bath or steam canner for 10 minutes, adjusting for local altitude. Remove jars and cool. Check lids for seal after 24 hours. Remove bands, wash, label/date and store jars. Yield: 5 - half pints with syrup leftover: I had syrup left over after canning so, I canned two half pints of just the syrup for use later in cooking/BBQing.
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Colorado Peach Butter *with a kiss of Vanilla
Ingredients: 3 1/2 lbs fresh peaches 1 3/4 cups sugar, plus 2 tablespoons brown sugar 1 vanilla bean, split open 2 tsp vanilla bean paste 1/4 cup water 1/8 cup bottled lemon juice, plus 3 teaspoons Directions: Wash peaches in cold water to remove dirt and fuzz. Cut an X mark on the stem end of each peach. Blanch peaches in boiling water for about one minute. Plunge peaches in ice water and let set for two minutes. Peel away skins, slice and remove the pit. **If your peaches are fully ripe - the skins will be easy to peel off using a paring knife - I sometimes luck out and can do this without blanching. To me, peaches are ripe when you can press the flesh with your thumb and leave a slight indentation into the peach. Once peeled, slice and pit your peaches. Place sliced peaches, lemon juice, vanilla bean and water in a large sauce pot. Simmer over medium heat until peaches are soft (approx 5-10 mins) Remove vanilla bean. Lightly puree peaches with a food processor or immersion blender - being careful not to liquefy them. Add the sugar into peach mixture. Cook over medium heat until thick enough to round up on a spoon (approx 30-40 mins.) Stir in the vanilla bean paste. Stir mixture frequently as it thickens to prevent sticking. (you will be lightly stirring continually as mixture starts to thicken until you are ready to jar the butter) Prior to jarring, I do the "plate test" by placing a small dish in the freezer for at least 10 mins. I place a spoonful of peach mixture onto plate and tip plate - mixture should not run at all. As well, the mixture should mound/round up easy onto a regular spoon and not run off back into pot. Wash jars in warm soapy water, rinse and place in canning pot/water to warm up jars for canning. Place lids and bands in warm (not boiling) water. Setup your area to process the butter. Ladle hot butter into hot jars, leaving ¼ inch head space. Remove any air bubbles. Wipe rim of jar to remove any food particles. Adjust two piece caps on jar and tighten finger tight. Process in a water bath canning pot for 10 minutes (or according to regs in your area) Remove and place on cloth towel in a draft free area. Do not move jars for 24 hours to allow for proper seal. Any jars that haven't sealed properly place in fridge for immediate use. Date and Label your jars, Peach Butter will keep up to one year in storage. Yield: 4 half pints. Recipe & Photos by: Diane Baker for Canning and Cooking at Home The Easiest Fruit Cobbler Ingredients: 2-3 slices white bread 1 stick butter (1/2 Cup) 1 Cup sugar 1 egg 2 Tbs Flour Pam cooking Spray 29 oz of canned fruit, drained Directions: Spray 9" baking pan with "Pam spray with flour". Place all drained fruit into bottom of baking pan, remove crust from bread and cut into 1" strips, place over the fruit as if making a pie crust. Melt butter in saucepan and add sugar and flour, blend well. Let butter/sugar/flour mixture slightly cool and gradually add in one beaten egg. Pour entire mixture over bread. Bake at 350 for 25-30mins or until crust is golden. *I used peaches, crushed pineapple and maraschino cherries in my cobbler. Recipe by: Margie S. Photo by: Diane Baker for Canning and Cooking at Home One of the easier baked goods that looks like its complicated but, couldn't be easier - or tastier!! I love making apple and peach galettes (and use my jams with them too!) ...these desserts always get the "ooohs and aahhhs" Enjoy! Diane Fresh Peach Galette Ingredients: 1 Package of Frozen Phyllo Dough *or make your own from scratch see below. 1 1/2 pounds peaches, cleaned & pitted, cut into 1/8-inch-thick slices (approx 2 large peaches) 1 teaspoon finely grated lemon peel or 1 tsp lemon juice 1 Tbs Maple Syrup *optional 4 Tbs Brown Sugar *divided 1/4 cup apricot/vanilla bean jam (or store bought preserves) 1 tsp cinnamon 1 tsp nutmeg whole milk From Scratch Dough: 1 3/4 cups all purpose flour 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 2 tablespoons (or more) ice water Dough: Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out. Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes. Galette: Preheat oven to 450°F. Combine peach slices, *maple syrup, 2 Tbs brown sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange peach slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and peaches with remaining 2 tablespoons brown sugar. Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 20 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature. Adapted from: Bon Appetit/Hill Photo by: Diane Baker for Canning and Cooking at Home I ran to the store yesterday and found beautiful large peaches and decided I just wanted a very small batch of Peach Butter. I bought 4 large peaches that weighed in at 2 1/2 lbs. (which made 3 half pints of peach butter) This is a great small batch for a beginner. Not too large of a process that it can overwhelm a 'newbie.' Once you try this - you'll be hooked AND you'll feel more confident to move onto larger batches! Enjoy - Diane Small Batch Peach Butter Ingredients: 2 1/2 lbs fresh peaches 1 3/4 cups sugar 1 vanilla bean, split open 1/4 cup water 1/8 cup bottled lemon juice Directions: Wash peaches in cold water to remove dirt and fuzz. Cut an X mark on the stem end of each peach. Blanch peaches in boiling water for about one minute. Plunge peaches in ice water and let set for two minutes. Peel away skins, slice and remove the pit. **If your peaches are fully ripe - the skins will be easy to peel off using a paring knife - I sometimes luck out and can do this without blanching. To me, peaches are ripe when you can press the flesh with your thumb and leave a slight indentation into the peach. Once peeled, slice and pit your peaches. Place sliced peaches, lemon juice, vanilla bean and water in a large sauce pot. Simmer over medium heat until peaches are soft (approx 5-10 mins) Remove vanilla bean. Lightly puree peaches with a food processor or immersion blender - being careful not to liquefy them. Add the sugar into peach mixture. Cook over medium heat until thick enough to round up on a spoon (approx 30-40 mins.) Stir mixture frequently as it thickens to prevent sticking. (you will be lightly stirring continually as mixture starts to thicken until you are ready to jar the butter) Prior to jarring, I do the "plate test" by placing a small dish in the freezer for at least 10 mins. I place a spoonful of peach mixture onto plate and tip plate - mixture should not run at all. As well, the mixture should mound/round up easy onto a regular spoon and not run off back into pot. Wash jars in warm soapy water, rinse and place in canning pot/water to warm up jars for canning. Place lids and bands in warm (not boiling) water. Setup your area to process the butter. Ladle hot butter into hot jars, leaving ¼ inch head space. Remove any air bubbles. Wipe rim of jar to remove any food particles. Adjust two piece caps on jar and tighten finger tight. Process in a water bath canning pot for 10 minutes (or according to regs in your area) Remove and place on cloth towel in a draft free area. Do not move jars for 24 hours to allow for proper seal. Any jars that haven't sealed properly place in fridge for immediate use. Date and Label your jars, Peach Butter will keep up to one year in storage. Yield: 3 half pints. Recipe & Photos by: Diane Baker for Canning and Cooking at Home #homemade #peach #canning |