A Farewell to Peaches
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.
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.
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.