Rum Poached Peaches
This is a delicious way to use an abundant supply of peaches (and your vanilla beans, for that matter). You can process the peaches, following instructions found in canning books or the Internet, give the jars of fresh peaches as hostess gifts, or enjoy the peaches with ice cream, crème fraiche or with Greek yogurt. The peaches will keep in the jars for about a month if kept refrigerated.
- 4 pounds firm, ripe peaches
- 2-1/2 cups sugar
- 2 Madagascar vanilla beans, split and scraped, pods reserved
- zest strips from 2 lemons
- 1 cup dark rum
- Bring a large pot of water to a boil. Meanwhile, prepare an ice-water bath. Cut a small x in the bottom of each peach. Boil peaches for 1 minute.
- Transfer to ice-water bath. Let cool slightly. Peel and pit peaches, and cut into 3/4-inch-thick wedges.
- Bring 4 cups of water, the sugar, and vanilla seeds and pods to a boil in a large saucepan, stirring until sugar dissolves. Add peaches and rum. Simmer until peaches are tender but still hold their shape, 5 to 7 minutes.
- Transfer peaches to a large bowl using a slotted spoon. Cook syrup over medium heat and reduce syrup by half, about 15 minutes. Pour over peaches. Let cool completely.
- Divide peaches among five 12-ounce sterilized jars using a slotted spoon. Pour syrup over tops and add pieces of the vanilla pods to the jars if desired. Seal jars and refrigerate until ready to use.
Make this Rum Poached Peaches, photograph it for our contest and qualify to win a copy of Vanilla: The Cultural History of the World’s Favorite Flavor and Fragrance
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