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Peach Halves in Sugar Syrup

Source of Recipe


Food & Wine






List of Ingredients



• 2 lbs. freestone peaches
  
• 3 cups water
  
• 2 cups sugar
  






Instructions



1. Bring a large saucepan of water to a boil. Add the peaches and blanch just until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the peaches to a rimmed baking sheet to cool slightly. Slip the skins off the peaches, halve them, and remove the pits.
   
   
2. In a medium saucepan, combine the water and sugar and bring to a boil over moderately low heat, stirring occasionally, until the sugar dissolves.
   
   
3. Meanwhile, pack the peach halves into 4 hot sterilized 1-pint jars without crushing them. Pour the boiling syrup over the peaches, stopping 1/2-inch from the top. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 25 minutes.
   
   Makes 4 pints.