PEACH-VANILLA SYRUP
THIS GOLDEN SYRUP FLECKED WITH VANILLA BEANS IS WONDERFUL ON CORNMEAL WAFFLES.
THIS GOLDEN SYRUP FLECKED WITH VANILLA BEANS IS WONDERFUL ON CORNMEAL WAFFLES.
PREP: 40 MINUTES COOK: 20 MINUTES PROCESS: 5 MINUTES MAKES: 5 HALF-PINTS
1. Cut vanilla bean in half lengthwise; scrape seeds from the pod halves. Set seeds and pods aside.
2. Place about half of the peaches in a 6- to 8-quart pot. Using a potato masher, crush peaches. Add the remaining peaches and crush again. Add the empty vanilla bean pod halves and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
3. Line a colander with a double layer of 100-percent-cotton cheesecloth; place colander over a large bowl. Pour crushed peaches into colander. Let stand to allow juice to drain. Discard vanilla bean pod halves. When cool enough to handle, press peaches with the back of a metal spoon to squeeze all the juice from the peaches. Discard peaches remaining in colander.
4. Pour peach juice into the same pot. Stir in reserved vanilla bean seeds. Heat to a rolling boil; stir in the sugar. Continue boiling, uncovered, at a moderate steady rate for 20 to 30 minutes or until mixture is slightly thickened (the consistency of warm maple syrup), stirring frequently to prevent sticking.
5. Pour hot syrup into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
6. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
PER 1 TABLESPOON: 48 cal., 0 g fat, 0 mg chol., 0 mg sodium, 12 g carb., 0 g fiber, 0 g pro.
CHERRY SYRUP: Prepare as directed, except omit vanilla bean and substitute fresh or frozen pitted tart red cherries for the peaches. If desired, substitute ¼ cup almond liqueur for ¼ cup of the water. Makes about 5 half-pints.
PER 1 TABLESPOON: 56 cal., 0 g fat, 0 mg chol., 1 mg sodium, 14 g carb., 0 g fiber, 0 g pro.
GINGERED PINOT NOIR–BLACKBERRY SYRUP: Prepare as directed, except omit vanilla bean, substitute fresh blackberries for the peaches, and substitute ½ cup Pinot Noir for ½ cup of the water. Boil 1½ teaspoons grated fresh ginger with the blackberries. Makes about 6 half-pints.
PER 1 TABLESPOON: 56 cal., 0 g fat, 0 mg chol., 1 mg sodium, 14 g carb., 2 g fiber, 0 g pro.
When making fruit syrups, you can substitute a small portion of the water with wine—no more than 25 percent—for a flavor boost. Pair lighter fruits, such as peaches, with white wines such as Riesling and Chardonnay. Darker fruits such as blackberries and plums are nice with red wines such as Pinot Noir and Cabernet Sauvignon. Wine-infused syrups are wonderful over ice cream or fruit for dessert.