These sweet peaches are used often in Mexican cooking primarily to decorate cakes and to eat with ice cream or pancakes. I thought it might be nice to have this recipe so you can make some at the height of peach season and use them in the colder months when fresh local ones are out of the question.
Recipe information
Yield
makes about 1 quart
Ingredients
Preparation
Step 1
Prepare an ice bath. Bring a large pot of water to a boil. Carefully place the peaches in the boiling water for 10 seconds, then remove with a slotted spoon and place them in the ice bath. Pour out the boiling water, reserving 1 cup. Add the sugar to the water and cook, stirring, until the sugar dissolves.
Step 2
Meanwhile, carefully peel the peaches and cut in half lengthwise, discarding the pits. Put the peaches in a sterilized jar, leaving at least 1/2 inch at the top. Pour the syrup over the peaches and run a knife or spatula around the edges to remove excess bubbles. Tightly cover and refrigerate for up to 2 months.
Step 3
If you want to keep the peaches longer, up to a year, you will need to can them. Make sure you use a mason jar, then put the sealed jars in a canner, fill with about 2 inches of water, and cook for 30 to 45 minutes, depending on the altitude (the higher it is, the longer you’ll need). Lift the jars carefully and let cool completely in a dry area. Once the jars have cooled, make sure that the tops are well sealed by pressing the centers lightly. They shouldn’t pop.
