How about ending the summer with canned peaches in vanilla syrup?
I haven’t done a Vintage Monday in a long time, and though today is Wednesday, I will sneak in some pages and recipes I have been saving to share with you.
There’s a lot of food, which I’m sure you won’t complain about. And a recipe for peaches in vanilla bean syrup. 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 in the supermarket.
I’ve been without internet connection since yesterday morning, that’s one and a half days.
Do you know how much of everything piles up in 1.5 days? Social media stuff I’m talking about. A lot. More than a lot. A ridiculous amount for less than two days.
That’s because I don’t have a smart phone or tablet, so it’s my computer or nothing. I do prefer it that way, not to be online permanently. I like to think it’s a sane thing to do, but on days like these I don’t know.
Many times during the day, I really didn’t know what to do since online stuff was not available. Such a big part of my day is filled with it, I should start to question my sanity about letting that happen in the first place.
But food blogging is a hobby, and I’m so passionate about it, I will probably loose a bit of my sanity, if I ever had any, in the process. Let it be then.
My pinterest recipes to try board is overflowing as it usually does. It’s my most used board and the one I really add to not because of the pic but because of the recipe.
My top obsessions now are:
Pink water Kimchi – Zabaglione (will make ice cream soon!!) – Rolled walnut bread (probably my favorite recipe from Lora) – Copycat Hawaiian rolls – Postre Chaja (the reason why I made these canned peaches) – Layered chocolate peanut puddings – Homemade Sprinkles! – Irish cheese bacon cheesecake (savory take on cheesecake, love it) – Butter chicken – Berbere Paste – Brussels sprouts with Pecans and Avocado (can’t wait to try this recipe) – Red lentil and sun dried tomato muffins (gluten free and cold oven method) – Roasted feta with fig thyme compote – Arancini mac n cheese
Now for some random stuff:
An AMAZING video of a journey through southern Chile and Argentina.
There will always be text messages to make us laugh.
People you won’t believe actually exist… the name says it all.
This would be my dream supper party! Love polenta.
Nora Ephron’s rule of 4 – so clever. She was such a great woman.
And now for our recipe. I said before that I made this 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. He ate it with pears but I will make it soon, and post it of course, with peaches.
For now, enjoy the peaches. So easy to make. My first time canning.
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Here are some links on how to sterilize jars for canning.
Scale
Ingredients
- 4 pounds firm peaches (I used both white and yellow peaches)
- 3 cups water
- 3 cups sugar
- 2 vanilla beans
Instructions
- 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.
Cocoa and Lavender says
April 28, 2013 at 16:11Paula – 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
wp_vknotes_admin says
April 28, 2013 at 17:21Oh please David! You can share anything you want from my site and you don´t have to ask. I find it so nice when you do.
Laura Dembowski says
April 28, 2013 at 02:45I 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
April 27, 2013 at 11:07Great post, Paula! These look so wonderfully yummy! I would love some with my ice cream.
mividaenundulce says
April 27, 2013 at 01:54You 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
April 26, 2013 at 20:34Mmm…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
April 26, 2013 at 10:46These 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
April 26, 2013 at 03:17These make me hope my peach buds didn't freeze. I am so ready for peaches-and summer!
Karen (Back Road Journal) says
April 25, 2013 at 23:00I'm looking forward to summer's sweet peaches…your recipe sounds delicious.
mkakudo says
April 25, 2013 at 21:44Hi 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
wp_vknotes_admin says
April 26, 2013 at 21:38I know through Mary about the cold in Colorado. I feel for your lost fruit Marilyn. Hope you get to see the cherries!
Deb says
April 25, 2013 at 18:08When 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
April 25, 2013 at 17:51Paula,
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
April 25, 2013 at 16:49Love these pickled peaches…the syrup must be very delicious.
Lora CakeDuchess says
April 25, 2013 at 13:30I 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
April 25, 2013 at 12:51I'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.
wp_vknotes_admin says
April 26, 2013 at 21:36I got excited at the prospect of canning for the winter, and it´s a pretty large batch!
Jennie @themessybakerblog says
April 25, 2013 at 12:27Being 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
April 25, 2013 at 07:29Paula, 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!
wp_vknotes_admin says
April 26, 2013 at 21:35Hadn´t thought of it, but since I love rice pudding SO much…
yummychunklet says
April 25, 2013 at 02:07Oh, yum! I love the sound of this. Peaches and pears are my favorite fruits, so this works out well.
ahu says
April 25, 2013 at 02:00Reminds 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
April 24, 2013 at 23:46This is so good.. I would prefer such peaches instead of the store bought canned ones anytime!