Lemon Thyme and Cointreau Honeyed Peaches
Yield: 3 pints
Peaches and honey. Need I say more? Well, also the fact that these glorious preserved gems are made even more luscious with the addition of lemon thyme, Cointreau and a dash of fresh lemon. Truly summer sunshine in a jar!
- 3 widemouthed pint jars Add to list
- 12 ripe peaches (still slightly firm, not mushy) Add to list
- Juice of 1 lemon Add to list
- 1/2 cup Cointreau (or you may substitute unrefined white sugar) Add to list
- 2 cups water Add to list
- 1 cup honey Add to list
- 6 clove buds Add to list
- 6 lemon slices, for garnish Add to list
- 6 lemon thyme sprigs, washed Add to list
Wash and rinse jars; bring to a boil in a large pot, turn down heat and let stand in hot water until ready to use. In a smaller pot, bring lids and rings to a boil; turn down heat; let stand in hot water until ready to use.
To peel the peaches, fill a pot with water and bring it to a boil. Prepare a large bowl with ice water.
Cut a small x in the bottom of each peach and dunk it in the boiling water for 30 to 45 seconds or until you see the peach skin at the x begin to release. Transfer the peaches to the ice water. Peel them with your fingers or with a small paring knife (the skins should slip right off if the peaches were ripe). Cut the peaches in half and remove the stems and the pits. Squeeze the lemon juice over them to prevent browning.
Combine the Cointreau, water and honey in a pot and bring to a simmer over medium heat. Immerse the peaches in a single layer and cook them for 2 to 4 minutes (depending on ripeness) or until the peaches are hot through. You may need to do this in batches. Reserve the syrup.
Divide the peaches between the jars, packing them tightly, and add 2 clove buds to each jar. Tuck 2 lemon slices and 2 lemon thyme sprigs into each as well.
Carefully fill the jars with the hot syrup to within 1/2-inch of top. (Be sure the peaches, lemon slices and thyme are immersed.) Wipe rims clean. Screw on 2-piece lids. Put the filled jars in boiling water to cover. Boil for 20 minutes (add 1 minute more for every 1,000 feet above sea level). Remove jars from the water. Let cool. Check the seals - lids should be sucked down. These will last about 1 month in the refrigerator once opened.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired August 31, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.