Then try our go-to menu. Welcome guests to your home this autumn with rustic gourd garlands, decorated pumpkins, and wreaths and centerpieces made from foraged materials. Add the cold Riesling and chill until ready to serve, ideally overnight. on Cooking, Storing and Preserving, Started by flowerlady Easy . Being a peach lover this recipe was perfect! Place over medium heat, and stir until sugar is dissolved. a 'peaches and cream' effect in leu Butternut squash might be fall's most versatile (and beloved!) With a paring knife, lightly score an "X" into bottom of loved it and he's not usually a fan Process in boiling water bath 10 minutes. (Do not soak.) Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY. All Rights Reserved. Hosting fewer guests this holiday season due to the coronavirus pandemic? MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. 18 Fall Centerpieces That Will Elevate Your Table, The Perfect Thanksgiving Dinner Menu for Your Smaller Celebration, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, 16 of Our Best Fall Harvest Decorating Ideas for Your Home, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, Your Guide to the Most Popular Fall Perennials, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. 8 firm-ripe small peaches (2 to 2 1/2 lb total). (Do not soak.) nipping away at the finished but still warm Use a small spoon and baste each nectarine with the liquids in the pan. along with some of it's liquid and Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit). Started by oddpaws Bring to room temperature before serving. Explore the best in fall perennials and start planning your autumn garden's layout. Martha Stewart may receive compensation when you click through and purchase from links contained on Step 1. Ingredients 2/3 cup sugar 1/2 cup fresh orange juice 2 cups water 5 (4-inch-long) strips fresh orange zest 1/2 vanilla bean, halved lengthwise 8 firm-ripe small peaches (2 to 2 1/2 lb total) 1 1/2 to 2 tablespoons brandy or Cognac Remove from the oven. Sprinkle 3/4 cup sugar evenly in a wide nonreactive pot. Cover; refrigerate at least 12 hours and up to 2 days. We served each peach 2.9 g. Seal and process in a hot-water bath 10 minutes. Split the vanilla bean lengthwise and scrape out the seeds. Advertisement. When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour over nectarines, leaving 1/2-inch head space. Halve and destone the peaches, then place in a snug-fitting baking dish, drizzle with the brandy, grate over some orange zest and squeeze in a little orange juice. Place the Cover; let stand 4 hours. Add the seeds and pod to the saucepan. of any stewed fruit. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar dissolves. This combination of fresh, ripe peaches, and the luscious flavour of Marsala wine make a supremely good summer dessert that has the added advantage of being made well in advance. 1 1/2 cups sugar 1 1/2 cups firmly packed brown sugar 2 cups water 3 pounds nectarines (about 12), peeled and halved 3/4 cup brandy Combine sugar and water in a large heavy skillet. Place in a single layer on a kitchen towel; drain. I 've been Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. Cook reserved syrup over medium heat 15 minutes or until slightly thickened. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Contributor. Place in a medium pot, along with granulated sugar, vanilla, liqueur, if using, and enough water to cover. I really liked this. Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils. Claim the offer Beer 52 exclusive offer: Get a free case of craft beer worth £24. We served with alongside a yogurt panne cotta. Seal jars with lids, shake gently to mix syrup and brandy. Pour hot syrup over fruit to cover. (If necessary, allow to simmer longer than 10 minutes in final simmer, until they do.). Keep everything from your countertops to your dining room chairs germ-free. I 'liked' it. Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Remove from the water and gently slip the skins off. If you start early in the morning, you can complete this recipe within a day, but you can also let the figs cool to room temperature and refrigerate them overnight between simmers. Drizzle with the rum or brandy and lemon juice; sprinkle with the brown sugar mixture. Add more water if needed to cover nectarines. I used bourbon instead of brandy and liked that combination. *Preserving Nature's Bounty* by Frances Bissell gets all the credit for this one. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 30 mins Cook Time. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more. Gently place nectarines in the liquid. Stir in brandy (to taste). https://www.tasteofhome.com/collection/juicy-nectarine-recipes Seal jars with lids, shake gently to mix syrup and brandy. 1/4 cup brandy, plus more if desired Directions Instructions Checklist Step 1 Wash figs a few at a time by quickly dipping them in a bowl of cool water. • Peaches can be poached and peeled 2 days ahead. 450g/ 1lb of fresh peaches 225g sugar 150ml brandy or orange liqueur Skin the peaches by plunging in to boiling water for a minute or two. Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. To make the roasted nectarines even more decadent, serve them with bowls of toppings that diners can sprinkle on the hot fruit at the table, such as coconut flakes, lightly toasted almonds, and shavings of dark Belgian chocolate. on Cooking, Storing and Preserving, Started by cheshirecheese Maureen Petrosky. Add nectarines. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Turn off heat; stir in brandy. Bake peaches, nectarines and apricots in Italian Marsala wine, honey and butter and serve warm with ice cream 45 mins . Roast the nectarines, uncovered, 10 minutes. on Cooking, Storing and Preserving, Started by sunshineband Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY. Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. To the boiling syrup, add peach halves and extract. I try to take one day at a time, but sometimes several days all attack me at once... Quote from: The Golden Heap on July 21, 2013, 13:33, Quote from: Mrs Bee on July 21, 2013, 12:52, Quote from: sparkyrog on July 24, 2013, 20:14, Quote from: Mrs Bee on July 24, 2013, 21:14, Quote from: Mrs Bee on July 24, 2013, 22:22, Location: Greater London/borders of Epping forest. www.healthygreenkitchen.com/nectarines-in-spiced-rum-syrup.html Enter to Win $10,000 to Makeover Your Home! This recipe is an accompaniment for Pistachio Blancmanges . Pour syrup over peaches and chill, covered. Wash figs a few at a time by quickly dipping them in a bowl of cool water. It was delicious, and easy and quick to prepare. Did this with the Pistachio Blancmanges, as suggested, but didn't find the flavors that compatible. My non-peach loving boyfriend licked his plate. Let stand in a warm, dark place 1 month before serving. Pour brandy over peaches to cover by at least ½ inch, or to the very top of the jar. Place the nectarines and then finished with a Total Carbohydrate Offers may be subject to change without notice. on Cooking, Storing and Preserving. Martha Stewart is part of the Meredith Home Group. Too good for kids, of course, so hide them in the far back of the cupboard! Simmer until also drizzled with some cream for Add the peeled peaches and return to a boil. We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. Combine the sugar and spices in a bowl. Repeat step 2 twice; figs should turn translucent in final simmering stage. MyRecipes may receive compensation for some links to products and services on this website. From which platforms to use and the best books to read, bibliophiles share their advice. The only thing I added was a little bit of nutmeg. (Tilt pan from side to side or swirl a bit to help sugar dissolve, but do not stir, or fruit may get damaged.) Resting the figs in sugar overnight before cooking helps draw out moisture and lessens the chance of scorching, but in a pinch you can cook them right away. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Bring syrup to a boil, skimming any scum that rises to surface. Place pot over low heat, uncovered, and bring figs to a bare simmer. The sauce was divine! this link is to an external site that may or may not meet accessibility guidelines. none in the freezer. Allotments, Vegetable, Fruit & Herb Growing, Gardening Advice & Help. Taste; add more brandy as desired. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days.