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ckreef

Grilled Peach Reef Syrup/Topping

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I've done something similar in the past but this time I decided to make a pancake and waffle syrup/topping. 

 

Simple ingredients including some pure Canadian mapple syrup sent to me by a friend from Canada. (Thank You @MacKenzie

 

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I started by grilling some peaches in two batches. 

 

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When they come off the grill put them in a bowl and cover with cellophane. Letting them steam and cool down in a covered bowl makes it easier to peel off the skin. 

 

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Peel then chop the peaches. About to make 5 cups of peach puree. 

 

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Add the peach puree, mapple syrup, sugar, lemon juice and a little water. Bring to a rolling boil then simmer for 5 minutes. 

 

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Water bath can for 20 minutes. Let cool over night. 

 

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Sunday morning breakfast. 

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Hint, hint, hint. A special shipment coming my way could possibly include a bottle of that syrup! :laughing6:

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31 minutes ago, tony b said:

Hint, hint, hint. A special shipment coming my way could possibly include a bottle of that syrup! :laughing6:

No worries, there's a bottle slated for you. I bought 12 of these bottles but only used 6. Peaches in GA run through the end of August and the later in the year the sweeter the peach. If possible I'll buy another box of peaches next weekend and make another 6 bottle batch. I think I can improve on the original recipe. We're going to see what happens before I box up your goodies B)

 

 

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5 hours ago, ckreef said:

I think I can improve on the original recipe.

I like your recipes!  Please post when you have refined.  We don't get your lovely Californian peaches out here but I will look out for some good Mediterranean ones as the season progresses.  

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18 hours ago, ckreef said:

No worries, there's a bottle slated for you.

:hello1: :occasion9: :smt041

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