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Spiced Peaches




Source of Recipe


Marla


Recipe Introduction


This is my modernized recipe for brandy spiced peaches, a favorite of Thomas Jefferson. Enjoy, in celebration of Lewis & Clark Bicentennial and Thomas Jefferson’s vision. Peaches are excellent served over cake with a scoop of vanilla ice cream.


List of Ingredients




Spiced Peaches


4-5 cups fresh diced peaches (about 2 pounds)
1/2 cup water
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 teaspoon whole cloves
3 sticks cinnamon
1 teaspoon whole allspice
Angel food or pound cake
Vanilla ice cream or pudding (1/3 cup per serving)


Recipe




Remove skin of peaches by bringing large sauce pan, 3/4 full of water, to a boil.

Place peaches in boiling water for 30 seconds, remove with a slotted spoon; slip skin from peach, remove stone and dice or slice.

Combine 1/2 cup water with white sugar, brown sugar, cloves, cinnamon, and allspice in medium saucepan.

Bring to a boil, reduce heat and simmer, without a lid, for 7-10 minutes or until syrup begins to thicken slightly.

Add diced peaches, return to a boil, cook 5 minutes longer or until peaches are tender.

Serve warm or cold.

Spoon peaches and syrup over sliced pound cake; add a scoop vanilla ice cream or custard.


NOTES: Nutrition analysis is calculated with a serving of angel food cake and a scoop vanilla ice cream.

If desired, syrup may be thickened by softening 1/2 teaspoon unflavored gelatin in 1/4 cup cold syrup. Microwave gelatin 15-30 seconds (in 5-10 second intervals, stirring after each interval) until gelatin is completely dissolved. Stir dissolved gelatin into remaining cold syrup and peaches. Stir gently, but completely, to mix gelatin with peaches and syrup.