From the Kitchens of Cheesecake Farms
Cooking outside the take out box
Better, faster, fresher, easier, cheaper & healthier....
|Coarsely mash peaches|
If the thought of making home made jams, jellies and preserves conjures up images of steamy kitchens and long hours over a hot stove, here's a radical little recipe that will change all that.
They're called "fresh' preserves because they're quickly cooked and not canned.
It's peach season in
- a great time so try these quick and easy, home made preserves - but don't just serve them on your breakfast toast... Virginia
Spread them on your biscuits, French Toast and pancakes
peaches & juice
Dollop some on home made pound cake
Layer generously with granola and yogurt for a breakfast trifle or parfait
Use as a cheesecake topping....
You'll find hundreds of uses!!
Makes 4 cups
- 8 to 10 ripe peaches (each 3 inches in diameter; about 3½ pounds)
- 3 T. lemon juice
- 1¼ cups sugar
|Cook, stirring, till|
reduced in volume by half
Peel and pit peaches. Remove any bruised spots and discard.
Coarsely mash. Stir in lemon juice.
Measure peaches and juice.
You should have about 5 cups.
A little more or less is OK.
Put mashed peaches and juice in large skillet (10 to 12 inches in diameter and 3 inches deep, not cast iron).
Add sugar. Cover pan. Bring to boil over high heat.
Boil 1 minute with lid on. Remove lid. Reduce heat so peaches continue to bubble but don't boil over.
Cook, stirring, until mixture reduces in volume by half, about 8 minutes. Do not overcook. Preserves thicken as they cool.
|Even makes a yummy dip|
for fresh fruits and veggies
Remove from heat. Skim any foam and discard.
Immediately ladle into a heat-proof container.
Cool, uncovered, at room temperature (about 1 hour), then cover and refrigerate.
Store in refrigerator up to 1 week.
Watch the skillet carefully so you don't over cook the preserves. Over cooking will darken the color and caramelize the taste. You'll loose that nice fresh peach taste!!
Be sure to use a skillet and not a pot.
A skillet is (not more than) 3 inches deep - a pot is deeper.
It will take longer to evaporate the moisture in a pot so your preserves will over cook.