|Easy spiced peaches, made from canned peach halves and a spiced vinegar and brown sugar syrup - a perfect holiday side.|
Spiced PeachesLots of folks still put up peach preserves and butters and jarred slices and peach halves in the summer, and many of them are sure to include a few jars of them spiced. They really are delicious. Did you know that you can get that same tasty flavor for a practical holiday side dish, with no canning and just a few basic, pantry items? These really are so simple to put together and just the perfect accent to the holiday meal.
Here's how to make them.
All you need are 2 large cans of peach halves, whole cinnamon sticks, whole cloves, a little freshly grated nutmeg, brown sugar and apple cider vinegar. Drain the syrup from the peaches into a medium sized saucepan. Full recipe text with measurements is at the bottom of the page.
Add the brown sugar, vinegar, cloves, nutmeg and cinnamon sticks to the syrup; bring to a boil. Reduce heat to a simmer and cook for 5 minutes.
Meanwhile, carefully place the peach halves and cranberries, if using, into a covered storage bowl and pour the hot syrup over the top.
Cover and refrigerate for a full 24 hours at least. You absolutely cannot skip this waiting period. The peaches need time to absorb the spices and the flavors need time to meld together and mellow. Longer is even better, so prepare them two or three days in advance if possible. They will store well up to a week.
When ready to serve, transfer the peaches and syrup to a serving dish.
Recipe: Spiced Peaches©From the Kitchen of Deep South Dish
Prep time: 10 mins |Inactive time: 24 hours | Yield: About 4 to 6 servings
- 2 large (29 ounce) cans of peach halves, in heavy syrup
- 1 cup of light brown sugar, packed
- 1 cup of apple cider vinegar
- 1 tablespoon of whole cloves
- 1/4 teaspoon of freshly grated nutmeg
- 4 whole cinnamon sticks, broken into pieces
- 1/4 cup of fresh cranberries, optional
Drain the syrup from the peaches into a medium sized saucepan. Add the brown sugar, vinegar, cloves, nutmeg and cinnamon sticks to the syrup; bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Meanwhile, carefully place the peach halves and cranberries, if using, into a covered storage bowl. Pour the hot syrup over the top. Cover and refrigerate for a full 24 hours at least; longer is even better, up to a week. Transfer the peaches and syrup to a serving dish.
For Fresh Peaches: Prepare a simple syrup mixture by bringing 4 cups water and 3 cups granulated sugar to a boil; stir in remaining ingredients and set aside. Meanwhile, peel, halve and pit 9 medium sized peaches placing into bowl or quart jars. Pour hot syrup over peaches and finish as above. These are not shelf stable and must be refrigerated.
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