Roasted Peaches In Vanilla Syrup
From jo_jo_ba 9 years ago
- 1 hour to make
- Serves 12
Peeled local peaches are enrobed in a peach nectar and vanilla syrup thickened with a pectin containing sugar. Perfect for your next pancake breakfast or ice cream dessert! NI includes all syrup.
Ingredients
- 3 ½ cups peeled and chopped peaches (fresh, frozen/thawed, or 1 29-oz can in water) shopping list
- 1 ¾ cups water shopping list
- 1 tbsp lemon juice shopping list
- 6 oz jelling sugar (a pectin-sugar combination) shopping list
- 2 tbsp vanilla extract shopping list
- seeds from ½ vanilla bean shopping list
How to make it
- Heat the oven to 400F and line a baking sheet with silpat or parchment.
- Spread peaches in one layer on the sheet and roast 10-15 minutes, until beginning to caramelize.
- Let cool, then roughly chop and transfer to a pot with water, lemon juice, sugar and vanilla seeds.
- Bring to a boil and cook (at a full boil) for 4 minutes, stirring constantly.
- Remove from heat, cool 1 minute (stirring gently), then stir in vanilla extract.
- Ladle into jars and seal.
- Process in a water-bath for 25 minutes.
- Makes 3 pints, 12 servings
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