With the remainder of the box of peaches, I made this chardonnay and smoked paprika peach preserve. I was yet again inspired by inventive flavor combos mentioned on Local Kitchen. Kaela didn't post a recipe so I made my best guess at ingredient ratios and I have to say that the final result turned out well!
And to make a good situation even better, Eric made crumpets!
And to make a good situation even better, Eric made crumpets!
Ingredients:
3 lbs. seconds peaches (4 c. peach puree)
3 lbs. seconds peaches (4 c. peach puree)
1 1/2 c. brown sugar
1 c. chardonnay
1/2 t. smoked paprika
1/2 c. low sugar pectin
Yield: 3 pints
Lightly slice an X on the bottoms of the peaches. Boil for 1-4 minutes or until the peaches bob to the top. Remove the boiling peaches with a slotted spoon and dunk them in ice water. Pull off the loosened skin. Cut off any icky scrapes or bruises. Don't be stingy! Spoiled bits could ruin the shelf life of the whole batch. Chop up the remaining good stuff and remove the pits. Throw the processed peaches into a sauce pot with brown sugar, chardonnay, and smoked paprika. Simmer over medium heat. Puree or mash to desired consistency. Add pectin and follow the instructions on the pectin container. Refrigerate or can.
Lightly slice an X on the bottoms of the peaches. Boil for 1-4 minutes or until the peaches bob to the top. Remove the boiling peaches with a slotted spoon and dunk them in ice water. Pull off the loosened skin. Cut off any icky scrapes or bruises. Don't be stingy! Spoiled bits could ruin the shelf life of the whole batch. Chop up the remaining good stuff and remove the pits. Throw the processed peaches into a sauce pot with brown sugar, chardonnay, and smoked paprika. Simmer over medium heat. Puree or mash to desired consistency. Add pectin and follow the instructions on the pectin container. Refrigerate or can.
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