Pirate Peach Vanilla Jam

This Jam is SO yummy.

What you will need:

 

8 cups of pureed peaches

11 cups of sugar

2 boxes of pectin

1 vanilla bean pod

rum extract

split the vanilla bean pod with a knive and scrape out all 

yummy goodness.

Add the peaches, pectin and vanilla bean pod 

& the vanilla bean seeds to a large pot.

Bring the mixture to a boil,

then add the sugar.

(have it measured and ready...)

once it comes back to a boil,

stir rapidly and watch your timer.

After one minute remove from heat.

 

Ladle the hot mixture into your jars

(which should be washed, and hot)

Add lids and process in a hot water bath for ten minutes.

 

Enjoy the goodness!

 

Peach Delight

5-6 Peaches
1 Box Vanilla Wafer Cookies
1 Cup Sugar
1 Stick Butter
Whipping Cream

Crush Vanilla Wafers in a food processor.  Add sugar to crushed cookies and place in a 9x13 pan. Melt butter in microwave and pour over cookie mixture.  Press mixture in pan until it makes a crust.  Peal and cut peaches and place on top of crust.  Top peaches with homemade whipping cream.  Refrigerate until ready to serve.

Pioneer Woman's Peach Crisp with Maple Cream Syrup

Ingredients

* 5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
* 1 cup Flour
* ½ cups Sugar
* ½ cups Light Brown Sugar, Firmly Packed
* ½ teaspoons Ground Cinnamon
* ½ teaspoons Ground Nutmeg
* ¼ teaspoons Salt
* 1 stick Butter (1/2 Cup)
* ½ whole Lemon
* 7 Tablespoons Real Maple Syrup, Divided
* 1-½ cup Whipping Cream
* 3 Tablespoons Light Corn Syrup

Preparation Instructions

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

PW's Peach Crisp with Maple Cream Sauce

1 cup flour
½ c. sugar
½ firmly packed light brown sugar
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt
½ c. (one stick) butter, cut into bits
5-6 cups, peeled, sliced fresh peaches
Juice and grated zest of ½ lemon
2 T. maple syrup
*Maple cream Sauce, for serving (see recipe below)

Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes. Remove foil and bake 20 to 30 minutes more or until top is crisp and brown. You might want to broil for a couple of minutes to ensure good color. Serve warm with maple cream sauce.

*Maple Cream Sauce
1 ½ cups whipping cream
5 T. maple syrup
3 T. light corn syrup

Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill. Drizzle generously over Peach Crisp.

Fresh Peach Pie

2 c. boiling water
2 1/2 c. sugar
1/8 t. salt
1/4 c. lemon juice
1/2 c. cold water
3/4 c. cornstarch
1 (3 oz) pkg orange jello (I used peach)
4 c. fully ripe sliced peaches
Bring 2 cups water to boil in medium size pan. Make a paste with 1/2 c. cold water, sugar, cornstarch and salt. Pour paste into pan of boiling water and mix well. Cook, stirring constantly, until the mixture is very thick (about 3 minutes) Add gelatin and continue cooking for 1 minute. Remove from heat and add lemon juice. Chill thoroughly. Carefully combine sliced peaches and glaze mixture. Spoon into baked pie shells. Refrigerate until ready to serve. Cover with whipped cream if desired. Makes 3 small or 2 large pies.
Glaze can be stored in fridge for several days and then added to sliced peaches before serving. Be sure to make enough glaze to coat each peach slice.