Thursday, February 11, 2010
Last summer I bought a box of peaches. Perfect, fresh, straight-from-the-farm peaches. A gal at church sent out an e-mail offering to pick up as many boxes as we wanted, if we'd pitch in for her gas. At $10 a box, we all said YES!
My little sister came over that night and we spent hours parboiling, cutting, pitting, and canning those peaches. The next day I made the leftover juice into peach honey. And I swore I'd never do it again.
But this winter, eating those peaches....I'd do it again. I'll do it again every summer, if it means eating canned peaches like these in February!
We ate a bottle of peaches this week, and as I cleaned the kitchen afterwards I looked at that bottle, half-filled with golden colored syrup, and couldn't bring myself to throw it away. I know sorbet is just sugar and water and fruit... so I dumped all the syrup into a 9x9 pan and stuck it in the freezer.
It worked even better than I hoped! The sugar content is so high that it couldn't freeze completely solid- it easily flaked with a fork, and stayed flaky in the freezer after I packed it away.
You can do this with any syrup left over from canned fruit, as long as it's packed in syrup and not water.