Posted on June 05 2014
When peach season comes around California, June-August, we have too many peaches and have to get creative. You can reasonably eat 2 fresh peaches per day but you would still have hundreds left over.
After the peach upside-down cakes, peach cobblers, peach ice creams, and peach pies; I make peach preserves. The great thing about this is that you can eat them now or you can save them for those winter months when the peaches are not in season.
When we are ready to eat them, we simply warm them up and pour over ice cream or eat them as is with a glass of milk.
I realize not everyone has a peach farm and that peaches can be expensive but this recipe can be made with as little at 2 peaches. The ingredients for peach preserves and peach jam and peach almibar all begin the same. The only varying factors are the size you leave the peaches once done and the length of cooking.
For my peach preserves I like to leave them as whole as possible and I like to leave a generous amount of syrup. I serve with ice cream (my #1 choice) or over pancakes or you can puree a bit and serve over shaved ice. If you boil a bit longer it can be turned into peach jam which you can serve with goat cheese on french bread. We also make the following with our farm peaches: Peach Upside Down Cake.
Peach Preserves | Dulce de Durazno recipe
- 1.5# peaches (halved or quartered and peeled)
- 4 cups of water (add more if necessary)
- 1 cup sugar
- 3 small piloncillos
- 1/2 lemon (juice only)
- 1/2 vanilla pod (optional)
- 1 cinnamon stick (optional)
- Place all items in a pot and boil on medium for about an hour.
- Remove the peaches while they still have some shape left and place them aside.
- Continue to boil the liquid until it begins to caramelize.
- Once the liquid is thick and dark you can remove from heat.
- If you know how to jar you can preserve these for up to six months. If not, refrigerate up to 2 weeks.
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