***Grilled & Spiced Peaches*** was created by TheBean_TheLeaf
IT'S PEACH SEASON!!! YAY!!
Yes, it's peach season, so today I'm going to give you two wonderful recipes to use with those wonderful peaches. One for immediate consumption and one to save for later to pull out when winter is getting to you and you want a little taste of summer.
First we are going to do Grilled Peaches. So tasty and simple. The perfect dessert for you Labor Day BBQ. Then we are going to do Spiced Peaches. This is a really simple and yummy recipe to can peaches for later.
4 ripe peaches, halved and pitted
8 tsp. Brown Sugar
1/2 tsp. The Bean & The Leaf Korintje Cinnamon
1 tsp Vanilla Extract
2 tsp Butter
Vanilla ice cream, for serving (optional)
Place the peach halves, cut side up, on a couple large pieces of heavy-duty foil (about 18x12 in.). (You can pre-grill to get those lovely grill marks by coating the cut side with some canola oil and putting them cut side down for a few minutes and then place them in the tin foil for the rest of the time.) Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal. Grill over medium-hot heat for 15 minutes or until heated through.
Serve with ice cream
*Spiced Peaches* Makes 3- 4 quart jars per recipe
7 Lbs. Peaches
2 1/4 Cups apple juice
1/4 Cup Brown sugar
1 Tbsp The Bean & The Leaf Apple Pie Spice
Cut a small “x” in the bottom of the peaches. Bring a large pot of water to a boil. In batches, submerge peaches for 60 seconds. Remove peaches boiling water and place in ice bath. When peaches are cooled, use a paring knife to remove skin. It will fall off easily. Cut peaches in half, and remove pits. You may also quarter peaches for pint jars.
In a saucepan, combine juice, brown sugar, and Apple Pie Spice and heat until sugar is dissolved.
In sterilized jars, pack peaches cut side down. Leave ½ inch headspace. Ladle hot syrup over peaches, again leaving ½ inch head space. Wipe jars, adjust lids, and screw bands.
Process jars in a boiling water canner for 20 minutes. Start timing when water returns to a boil.
When finished processing, remove from water and cool on racks.