Monday, March 28, 2011
Honey Spiced Peaches
It took me a while to get around to using these, but I thought they were very tasty. I thinly sliced the wedges and laid them neatly on the raw side of a pancake while the other side was cooking, then flipped them over and let the peaches caramelize a bit and cook into the pancakes. This was a great use of these peaches and I will definitely be using it again.
I was pleased when I popped open a can of peach salsa. It was pleasantly spicy! There were also sweet notes from the peach. I had it with tortilla chips, but I think it would be good over fish or chicken as well (warmed up of course).
Peach Rum Sauce
This is the only canning recipe I got to try that day, as there was almost a full jar left over. I made it twice - it is SO delicious! I reduced it like, forever, so it was super thick and the alcohol was mostly gone with only the flavor remaining. I tried it plain (yum), stirred into plain Greek yogurt (double yum), and on vanilla ice cream, which I didn't care for after a few bites because the vanilla overpowered the flavor of the sauce and conflicted with it in not the best way. This did make me wonder, though, whether I could stir this into a plain custard ice cream base BEFORE making the ice cream - peach rum ice cream. Sounds delicious!!! Later, I used the peach rum sauce as a base for a spicy barbecue-ish sauce with braised chicken breasts.
I looked at both the original recipe in the Ball book and the recipe linked here, and decided to modify the linked recipe slightly by using an extra 1/2 cup of sugar (regular) and only 1 cup of rum. In the future, I might reduce the sugar slightly, but it was delicious so I'm not sure whether it's necessary. I ended up making a second batch (1.5 times the original recipe) and leaving it as-is.
Note: I waited to post this entry until I had tried all the products in order to note suggestions for next year. All of these things were canned in August, except the second batch of Peach Rum Sauce, which was done in September.