Sunday, July 29, 2012

Spiced Peaches

Joining another family is one the most challenging and rewarding parts of getting married. I was fortunate enough to join a family with 1) an easier name to say than my given name 2) hearts full of love and humor and 3) an awesome book of family recipes. 

While I never had a chance to know the Husband's Uncle Phil, I think we would have gotten along. He ran an inn in Waterville, Kansas and spiced peaches were his specialty. Once you've tasted these peaches, you'll love Uncle Phil too. 

I should note that these are served in my favorite pottery piece, hailing from Salina, Kansas. Waterville? Salina? Maybe not such "flyover" places when you consider these peachy, pottery beauties. 

I started with a combo of white and yellow peaches. This is a great place to use your less-than-perfect peaches. 

Look at me going for a Cezanne-esque set-up. The key to the flavor of this dish are the amazing spices. Fresh cinnamon sticks and cloves.

I don't usually mind fuzzy peach skins, but they're not welcome in this dish. To easily remove the skins, they just need to be blanched in boiling water and then quickly dunked in an ice bath.

Let them hang out in the ice long enough to cool and they'll jump out of their clothes quicker than a risk-taking teen on homecoming.

Naked fruit!

Combine quartered peaches with loads of honey, spices and a bit of cider vinegar to cut the sweetness. And marinate overnight.

After an evening of anticipation, you'll have gooey, flavorful fruit awaiting you in the morning. We couldn't wait, so started our Sunday with multigrain pancakes with peachy topping.

Butter and maple syrup completely unnecessary. Peachy-keen and served with great admiration for Uncle Phil. Total marriage perk on the plate.

Spiced Peaches
2lbs fresh peaches (during the winter go with 2 13-oz canned peaches)
1.5 cups honey
.5 cup cider vinegar
3 cinnamon sticks
6 cloves

Boil a pot of water and prepare a large boil with lots of ice. Blanche peaches for 1 minute and immediately immerse in ice water. After the peaches have completely cooled, remove skins and slice in quarters. Combine honey, cider vinegar, cinnamon sticks, cloves and peaches. Refrigerate overnight, stirring a few times.

Peaches will keep in fridge for 2-3 days. Enjoy alone or atop pancakes or ice cream.


  1. Oh wow this looks delicious! What a different way to use up some of your excess summer fruit! Come check out my blog too :)

  2. Intu -- This is a GREAT way to use up an excess from the summer! I haven't tried it, but I'd imagine these can well too. Your blog looks great. Thanks for giving me a read.


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