It is Peach season so I am here today to share with you a very easy way to use up Peach, fresh or frozen. I love eating sweetened Peach when I was a kid. The kind of peach we have was the one in the can, the large one, which I think we still have until now. They came in half or in wedges and soaked in sugary syrup. I love eating it as a dessert topped with whippe cream. I was a kid, all I know was thatit was so good, so delicious. Now a days, to be honest I slightly get guilty if I finish half of teh canned Peaches in one sitting.

I’ve alwasy resorted to buying the canned or bottled Peach, until I thought why not make it at home. With the abundance of fresh Peach, this will be a perfect lazy thing to do at home. I had a plan, and that was to use the syrup as sweetener for my cold brew iced tea and to eat the peach along with yogurt. Sounds like a great plan to me, and so I executed it.

The good thing about making this at home is that you can adjust the sweetness. Use less sugar or more as you like, plus there is no preservatives or additives. You exactly know what you are eating, and that is … lots of sugar! lol … and peaches of course.

Clingstone vs. Freestone, What is the Difference?

Peach comes into 2 categories, Clingstone and Freestone. I honestly do not have an idea before between these two, and I am glad I paid attention as this makes my life a whole lot easier when working with Peaches. So Clingstone is a type of Peach where the pit or the stone clings to the surface of the Peach making it harder to remove. This makes preparation time a bit more time consuming when used for baking or cooking. This is best for eating where you can just bite on the Peach and throw the pit as soon as you are done with it. Freestone of the other hand is the opposite, this type of Peach is easier to work on and are best for use in baking and cooking. The pit can be easily removed when you sliced the Peach, it doesn’t cling to the surface of the Peach.

Types of Peach

Now that you know which once to choose, let us learn about the type of Peaches. Knowing each type allows you to decided which one is better for the intended use. Peaches comes into 2 main flesh color, Yellow and White.

• Yellow Peaches – This is my personal favorite. The color ranges from light yellow to orange yellow streaked with red. they are juicy, sweet and with light acidity. When choosing which one to pick, choose the ones that are heavy (this means there is more juice in it) but are pretty stable and does not dent easily with pressure when you push it. You do not want a “mushy” Peach. For baking and cooking, choose ripe but not too ripe so it doesn’t easily disintegrate when you bake or cook it. If you are going to eat it as is, you can get a riper Peach.
• White Peach – as the name goes, the flesh of this Peach is pale pink hue on the outside and a pale yellow flesh. They are sweeter with low acidity, they are also softer than Yellow Peaches. because of the softer texture, it doesn’t hold up well for baking or cooking. This is best for eating raw, or for light grilling
• Donut Peach – This lovely looking Peach have a flat, saucer shape resembling a doughnut, hence the name “Doughnut Peach”. They are sweet and they have whiter skin. This type if best for eating fresh.
• Nectarines – I did not know that Nectarine is actually a type of Peach, Yes they are. They have smooth skin, could have a white or yellow flesh, could be clingstone or freestone and they have sweet honeyed flavor. They have a firmer texture, almost like the texture of Apple or Pear. They could be used for baking and cooking because it holds well, they are also great for grilling or for eating fresh

Today’s Quick & Easy Recipe

Sweetened Peach in Sugar Syrup, sounds dangerously delicious, right? This is so easy to make, an once you have this you can use this for a lot of things. Use it as a dessert, use the syrup for iced tea, use it with yogurt or even as toppings for ice cream or sundae. If you’ve tried making a simple sugar syrup before, this is basically the same. You just need to add the Peach. The normal ratio of a sugar syrup is 1:1 ratio of sugar to water. You can adjust the sweetness to your taste.

Ingredients:

• 3 large ripe but still firm Peach ( I used fresh Peaches, frozen will work too)
• 1 cup Water
• 3/4 cup granulated Sugar (or 1 cup for a sweeter taste)

Instructions:

1. Pour the water in the pan, followed by the sugar. Stil until lightly dissolved. Add the sliced or diced Peach and simmer for 15 minutes or until the Peach is fully cooked. You will noticed that the Peach will have a darker color all through out.
2. Transfer in a container and let cool completely. Chill in the refrigerator until ready to serve.

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

My Latest Video

Click the item to get the full recipe

Featured Posts:

• Strawberry Sauce
• Apple Pie Filling
• Blueberry Sauce
• Small Batch Homemade Cherry Sauce
• 5 Easy Homemade Pie Filling
• Small Batch Peach Crumb Bars
• Raspberry Jam
• Peach Danish
• Peaches and Cream Oatmeal
• Peach Cobbler for Two
• Small Batch Blackberry Chia Seed Jam

Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.

FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA

Facebook | Instagram | Pinterest | Twitter | YouTube