We have had an unbelievable peach season here in the Southwest this year.
I would say unprecedented, but that would be silly, as I have lived here only eight of the many years it has been since missionaries introduced peaches to the Tucson area in the 1690s. There might have been a better peach season in the last 300 years...
I celebrate each calendar season through my culinary tales, and I get sad when a season ends. Now September, we are seeing the end of these wonderful peaches, some of the best melons I have had in my life (particularly an orange-fleshed honeydew), sweet corn on the cob (I recently learned that it is hard to get corn on the cob in Europe), and field-grown tomatoes.
As we slip into autumn, I perform some mental gymnastics and get myself ready for apple pies and pear tarts, squash purées and soups, smoky chile peppers, and all variety of earthy root vegetables, such as the beets I used last week.
I am never disappointed as I go from one season to the next; there is always such an abundance of good produce to be found in our market.
To celebrate this year’s bountiful peach season, I am going to share a recipe that comes from my friend Paula in Argentina. She is the author of one of my favorite blogs, Vintage Kitchen Notes. To Paula’s and my shared readers, I hope you will appreciate the repeat, as my goal is to share her recipe with still more blog friends.
Back in June when peaches were just coming into the market, I mentioned Paula and her recipe for Peaches in Vanilla Bean Syrup. And that is today's recipe, with thanks to Paula. I made these several weeks ago, so I can tell you all the ways we have used them since.
They are amazing simply served over vanilla ice cream - a perfect summer treat. We also had them atop slices of almond cake (the recipe for this cake is "in testing" and will he seen here soon!).
When the weather cools, we anticipate having them on pancakes or waffles, or on top of a sweet mesquite quesadilla filled with local goat ricotta and honey.
I dare to say they are irresistible eaten straight from the jar, as well, and the bonus of this recipe is that the leftover syrup can be bottled and saved for use all winter.
Abrazos to Paula for this week's inspiration.
~ David
Peaches in Vanilla Bean Syrup
4 pounds firm-ripe peaches
3 cups water
3 cups sugar
2 vanilla beans
Wash the peaches and plunge them into boiling water for 30-45 seconds. Allow them to cool, then slip off the skins.
If they are freestone peaches, cut them in half and remove the pit. Using a melon-baller, scoop out the red parts. While they will look good at the beginning, it is these red parts that cause the quick browning of the peaches when canned.
If they are cling peaces, simply cut away slices into a bowl.
Put the water and sugar in a kettle that will hold all the peaches. Make a slit down one side of each vanilla bean and, using the side of a sharp knife, scrape down from one end to the other to release the seeds. Place both the seeds and beans in the saucepan.
Bring the water, sugar, and vanilla to a boil, add the peach slices and cook for about 10-15 minutes. They should not get mushy. The timing will depend on how firm your peaches are.
When ready, use a slotted spoon to remove peach slices, dividing them among 6-8 sterilized pint jars. Divide the syrup among the jars leaving ½-inch at the top. Cut the vanilla bean into pieces and divide among the jars.
Wipe the rims so that they are free of any syrup or small pieces of peach. Using sterilized lids, cover and seal the jars, then process them in boiling water for 15 minutes. Let cool. If the sealing button didn’t “pop” for some of the jars, keep those jars in the refrigerator. Otherwise, store jars in a dark cupboard until ready to use.
Makes 6-8 pints. Labels: Paula Montenegro, peaches, peaches in vanilla syrup, vanilla, vanilla bean, Vintage Kitchen Notes
