How about ending the summer with canned peaches in vanilla syrup? This is a super simple recipe that lets you enjoy them year round. You'll need to use sterilized jars and do the canning process, and it's worth it.
I love peaches and am always sad to let them go when the season is over. Canning them is a great alternative, so different from the ones we buy at the supermarket. I always take the time to make this recipe. Together with peach chutney and sometimes peach pie filling too.
This way of making peaches in syrup is very easy and should not take you long to finish it. The most laborious part is peeling all the peaches. And maybe sterilizing the jars. But I left some links in the recipe card to do this, with different ways of doing it.
Type of peaches
I love yellow and white peaches. Both have their own unique details, mostly in flavor and thickness of the skin. The white ones are scarcer, at least where I live, and are fantastic for making peach bellinis, a simple drink involving champagne and white peach puree.
For this recipe I mix both types. That's why you see different colors in the images of this blog.
- Wash, peel, and pit the peaches opening them in half.
- Cut each half in half or leave whole, like the supermarket ones.
- Bring water and sugar with a vanilla bean to boil, and add the peaches.
- Simmer until they start to soften but don't let them soften too much.
- Can and store.
And now for our recipe. I said before that I made these canned peaches in vanilla bean syrup after I saw David Lebovitz comment on postre chaja, which is a very traditional dessert in Argentina, but that got completely forgotten in the last years or decades. Below you can find the recipe for my Peach Trifle, which is a similar dessert. He ate it with pears.
For now, enjoy these peaches in syrup. So easy to make.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
And let's connect via Facebook, Instagram, and Pinterest.
- 4 pounds firm peaches (I used both white and yellow peaches)
- 3 cups water
- 3 cups sugar
- 2 vanilla beans
- Peel and cut peaches into big chunks. You can open them in half, pit them and then cut into fourths, or just cut around the pit (I did this).
- Put the water and sugar in a large saucepan that will hold all the peaches. Open the vanilla beans in half, take the seeds out and put both seeds and beans in the saucepan.
- 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 jar or jars. Fill them with the hot peaches first. Then add the syrup and divide the vanilla beans if using many jars.
- Close and let cool at room temperature.
- Keep refrigerated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Fruit
- Method: Cooking
- Cuisine: International
Keywords: peaches in syrup