Blue Ribbon Pickled Peaches

Blue Ribbon Pickled Peaches.

The Georgia Peach is still tops but so are several Ontario Orchards. Here in Ontario the peach crop are supplying us with some very sweet and firm fruit this season. My pickled peaches turned out scrumptious and after tweaking the recipe to my tastes had won numerous blue ribbons over the years. I add a heaping spoon of orange marmalade to my peach pie filling for an extra flavour burst.Top with a dollop of ice or whipped cream for a smashing dessert. Here is that retro canned desert peach recipe.

You will need;

3 cups sugar [Splenda or Stevia works well with this recipe]

2 cups fresh white wine vinegar

3 fresh cinnamon sticks broken up

2 tsp of whole cloves

2 inch piece of fresh grated ginger root

16 medium size peaches [4 lbs]

In a large stainless pan combine sugar, vinegar cloves and cinnamon sticks. Bring to a simmering boil and cover for 20 minutes.

Stir in the ginger and set aside.

Drop a few peaches into a pot of boiling water for about 15 seconds. Now place under cold running water, peel them removing the loose skin.

Half the peaches and remove the pit then cut into half’s again.

Bring the syrup back to a boil and add the peach quarters and simmer gently for 8 minutes.

With a slotted spoon transfer the peaches to hot sterilized jars making sure that each jar contains a few cloves and some cinnamon stick.

Fill each jar with boiling syrup to within 1 inch of the top.

Seal and process in boiling water bath for about 12 minutes.

Peachy Calico Scallops. Poached scallops in peach syrup and white wine/butter. The crispy double smoke bacon adds the needed savory and a dusting of some Chinese 5 spice adds depth. Simple to do and great with the peaches coming fresh from the tree. Mighty tasty

[Makes 6 x500 ml]