How about ending the season with peaches in vanilla syrup? This super simple recipe lets you enjoy them year-round. Unless you eat them in a few weeks, you'll need to use sterilized jars and do the canning process, but it's worth it.
Seasonal recipe
I love peaches and am always sad to let them go when the season is ending.
Canning them is a great alternative to the ones we buy at the supermarket. I always take the time to make this recipe, along with peach chutney and sometimes peach pie filling to take advantage of fresh fruit that is not available the rest of the year.
This method of making peaches in syrup is very easy and should not take you long.
The most laborious part is peeling all the peaches and maybe sterilizing the jars. They can be stored in the fridge for a few weeks, though you should always check before consuming them.
Uses for peaches in syrup
Topping: we eat them for brunch or breakfast with pancakes, waffles, yogurt and porridge or overnight oats. For dessert, they're a good topping for vanilla ice cream and this cheesecake pie.
On their own: growing up, these were served as dessert with whipped cream and/or dulce de leche. I still love them.
They can substitute the canned ones in a peach dump cake or fresh ones in peach muffins and peach cobbler.
Peach syrup: if you have leftovers, use it for cocktails like white sangria or mocktails.
Type of peaches
I use a mix of yellow and white peaches when available. Otherwise, yellow peaches are the easiest to find.
Both have unique details, mostly in flavor and thickness of the skin and work great for this recipe. The white ones are scarcer, at least where I live, but they are fantastic.
I recommend firm rather than ripe peaches as they will hold better when simmered.
How to peel peaches
It's a necessary step to cook them in syrup. There are two ways:
Boil and peel
It's very simple and takes a few minutes. You'll need a bowl with ice and a little organization. It makes halving them easier, and I favor this way.
There's a post on how to peel peaches.
Peel and cut
This involves peeling the fresh peaches and cutting the slices around the pit. If you're lucky, you can easily open the peaches in half, but that's not always the case.
Steps to make peaches in syrup
Peach pieces
You can cut them into chunks or slices or leave them halved, like the canned ones.
Make vanilla syrup
Bring water and sugar with the vanilla bean to a boil until the sugar dissolves. That's it. For an extra light syrup, use less sugar.
I like whole vanilla pods that are opened and the seeds scraped as they release more flavor. But you can use vanilla paste or extract.
Other flavorings can be cinnamon sticks and orange or lemon peel.
Add the peaches
This recipe make a normal amount of syrup, but you can change the ratio and make more peach syrup. Make sure the saucepan or pot you use holds everything well.
Simmer
This means very slow bubbling, just barely boiling.
The fruit will start to soften but don't let them soften too much or they'll not hold well. The time depends on how firm the peaches were to begin with.
Transfer to jars
I use mason jars, but other types with tight-fitting lids work just fine. I don't recommend plastic containers unless you're eating them in the next few days.
Storing or canning
You can refrigerate the jar or jars with the cooked peaches (they need to have tight-fitting lids) for a week or two, depending on how cold your fridge is and other factors.
So always check before eating!
Canning: it's the way to go for longer storage. I'm no expert and don't do it regularly, so here are some links on canning tips and how to sterilize jars for canning if you decide to go this route.
I said before that I made these canned peaches in vanilla bean syrup after I saw David Lebovitz comment on postre chaja, a very traditional dessert in Argentina that has been completely forgotten in the last years or decades.
Here's the recipe for my Peach Trifle, a similar dessert. He ate it with pears.
For now, enjoy these peaches in syrup, they're so easy to make.
Related recipes you might like:
One last thing
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Peaches in Syrup
Ingredients
- 4 pounds firm peaches, mix of white and yellow peaches or just one variety
- 3 cups water
- 3 cups sugar
- 2 vanilla beans
Instructions
- Peel and cut 4 pounds firm peaches into big chunks or slices. Peel fresh peaches the old-fashioned way or open them in half, pit them and then cut them into fourths, or just cut around the pit (I did this).
- Place 3 cups water and 3 cups sugar in a large pot or saucepan that will hold all the peaches. Open 2 vanilla beans in half, take the seeds out and put both seeds and beans in the pot.
- Bring the water and sugar to a boil, add the peaches and cook for about 15 minutes. Check to see that they are soft but not mushy. The time depends on how firm or not your peaches are to start with.
- Meanwhile, have ready sterilized jars; see Notes below for links. Fill them with the hot peaches first. Add the syrup and divide the vanilla beans if using many jars. If using unsterilized jars, they will keep for a week or two in the fridge. Check before consuming.
- Close and let cool at room temperature. Keep refrigerated.
Josefina says
I made half peaches and they were really easy as you said. I will also try with nectarines, thank you!
Cocoa and Lavender says
Paula - this is so simple, yet I cannot imagine a more elegant dessert than these spooned onto a compote topped with lightly sweetened crème fraïche! It is almost leach season here... May I share these with my readers when I make them? (Giving you all the credit of course...) - David
Laura Dembowski says
I can't wait until it's peach season here - it should only be a few more weeks. This is another must try peach recipe!
Kathy says
Great post, Paula! These look so wonderfully yummy! I would love some with my ice cream.
mividaenundulce says
You are right, I think is better to have some of our time disconnected form this cyber world.
My mother used to make peaches like this, but not with vanilla bean as it nos common here, but with cinnamon...ummmm...delicious...
Nancy @ gottagetbaked says
Mmm...I loved canned peaches as a kid. I won't eat them now because of the high sugar content so thanks for sharing this recipe. This looks way healthier and much tastier than the processed stuff. As for no internet access...sigh...it would probably do me some good if I were completely disconnected. I don't even blog as much as most people nor am I as active in social media, but I still feel like I'm looking at my phone or computer all day long. It's starting to feel like an illness. I should cut down or at least schedule time where I put all the electronics away.
Bam's Kitchen says
These are some amazing photos... I want to give your recipe a try when stone fruits are in season.
Abbe@This is How I Cook says
These make me hope my peach buds didn't freeze. I am so ready for peaches-and summer!
Karen (Back Road Journal) says
I'm looking forward to summer's sweet peaches...your recipe sounds delicious.
mkakudo says
Hi Paula! I simply cannot keep up with you, girl. even without your internet for a few days, you post more often than I can. But I enjoy catching up on posts by friends like you. and now I appreciate how our seasons are opposite. I just did my first canning of our 2013 season, some strawberry jam. In Colorado we are wondering if we will have much fruit come fall. The cold temperatures and snows keep interrupting the spring blooms on our fruit trees. I've already lost my apricots and plums, not sure about the cherries yet. well, there is always next season. much love, marilyn
Deb says
When I disconnect at first I am anxious, but a feeling relief and then calm takes it place! I believe it is good to take a break from all the internet "noise". When connecting becomes a chore, all the fun evaporates! I wish I was as organized as you are with all the recipes I want to try. It seems that as soon as I finish one, three more appear!
The Peaches in Vanilla Bean Syrup have me longing for our summer! The are gorgeous!
Alice @ Hip Foodie Mom says
Paula,
I love this post .. again, you have SO many hidden link gems in here!! I just re-pinned like 15 of your recipes from Pinterest. . thank you for including the brussels sprouts in your current top obsessions. Nora Epron. Love her. I'm so sad she is no longer with us.
I totally know what you mean about the internet and social media. . you're better off without the smart phone or tablet!! LOVE this recipe. . I need to can more! Love this!
Angie Schneider says
Love these pickled peaches...the syrup must be very delicious.
Lora CakeDuchess says
I don't mind being disconnected. Sometimes it's a relief when it happens;) Love this peach recipe. It's so summer and lovely. Thank you for mentioning my walnut roll...I know when you make it it will be amazing like all you do. xx
Renee says
I've never canned or preserved anything. One day I will. Until then I was thinking about cutting your recipe down and making a small batch to enjoy right away or possibly freezing. I love the peach and vanilla flavor combo.
Jennie @themessybakerblog says
Being without the Internet for an hour is too long. One and a half days is far too long. You poor dear! These peaches look so good--love that syrup!
Andrea_TheKitchenLioness says
Paula, there must be so many wonderful ways to enjoy these lovely canned peaches in vanilla bean syrup. I certainly would not mind enjoying some with delicious and creamy homemade rice pudding.
Have a lovely and inspiring Thursday!
yummychunklet says
Oh, yum! I love the sound of this. Peaches and pears are my favorite fruits, so this works out well.
ahu says
Reminds me of during Hurricane Sandy when I lost all connection to the outside world for 7 days, it was crazy! These peaches are lovely and take me back to childhood lunches 🙂
Medeja says
This is so good.. I would prefer such peaches instead of the store bought canned ones anytime!