Peach Pancake Syrup

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4 medium fresh peaches
¼ cup sugar
1 pinch allspice
1 Tablespoon butter
¾ cup water


Peel the peaches.
The best way to do this is to submerge them in boiling water for 30 seconds. The skin will become loose and easy to peel.
Slice the peaches in half and remove the pits.
At this point, you can either blend the peach halves down to a puree in the blender or chop them into very small pieces.
In a sauce pan over medium-high heat, combine the peaches, sugar, allspice, butter and water (aka everything).
Bring mixture to a boil and immediately reduce heat to medium-low.
Stirring often, cook until the mixture thickens – about 8 minutes.
Cooking Note:
If desired, add 1 teaspoon of fresh lemon juice to the syrup.
It isn’t necessary, but it does tend to brighten the flavor of the peaches.
The same can be said about smoothing out the flavor with a teaspoon of vanilla.
For vanilla, stir it in after the syrup has thickened to get the most flavor out of it.
To make a Peach Maple Syrup, replace the sugar with the same amount of pure maple syrup.
To make a Peach Nectarine Syrup, just replace one of the peaches with a nectarine. I’d say do half nectarines, but they can be a little too tart sometimes.

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