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Country Peach Cobbler Topping

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Country roadside diners serve some of the best desserts, like comforting peach cobbler. Spoon this dessert topping over a slice of cake or ice cream and get lost in the cinnamon-scented flavor of country peach cobbler without leaving home."

List of Ingredients

â—¦ 4 pounds ripe peaches
â—¦ 1 cup brown sugar
â—¦ 1 teaspoon cinnamon
â—¦ 1 teaspoon pure vanilla extract


Recipe

With a sharp knife, score an X in the bottom of each peach. Submerge the peaches in a large pot of boiling water for 1 minute, then transfer with a slotted spoon to a large bowl of cold water. Slip off and discard the skins. Chop the peaches into 1-inch chunks, discarding the pits as you go.

In a large, heavy-bottomed pot, combine the chopped peaches, brown sugar, and cinnamon. Bring the works to a boil over high heat, stirring frequently. Continue cooking at a full bubble, stirring frequently, for another 2 minutes. Remove from the heat. Stir in the vanilla.

Ladle into seven clean half-pint jars, leaving a ¼-inch headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles. Process in a boiling water bath canner for 15 minutes.

Makes seven (½-pint) jars



• Tip:
Ripe peaches will peel easier when using the boiling water method. Peaches that are ripe should give slightly when pressed. Hard peaches will ripen if left at room temperature for a few days.