Popular - Side Dish
This sweet syrup is also great on ice cream!
Prep 20 mins Cook: 20 mins Additional: 1hr5 mins Total: 1hr45 mins Servings: 24 Yield: 3 to 4 half-pint jars
Honeyed Peach Pancake Syrup
6 cups thickly sliced peaches with peels
3 cups water
1 cup honey or more to taste
3 tablespoons freshly squeezed lemon juice or to taste
Side Dish Step 1 Combine peaches and water in a nonreactive 3-quart pot. Bring to a boil. Reduce heat and simmer until peaches are soft and have colored the liquid 20 to 25 minutes. Strain peaches and their juice through a fine-mesh sieve set over a bowl. Let peaches stand occasionally giving them a gentle press with the back of a spoon 5 minutes. Discard peach solids. Step 2 Return strained juice to pot. Stir in honey to taste. Bring to a boil. Skim off and discard any foam that appears on top. Taste and add lemon juice to adjust sweetness. Pour hot syrup into clean half-pint jars or bottles leaving 1/2 inch headspace and using wide-mouth jars if freezing. Wipe rims clean with a damp paper towel. Step 3 Let cool completely (about 1 hour). Apply clean lids. Store in fridge up to 3 weeks or in freezer up to 6 months.
Servings Per Recipe:24 Calories: 51.5 % Daily Value * Protein: 0.1g Carbohydrates: 13.8g 4% Sugars: 13.6g Vitamin A Iu: 1.2IU Vitamin C: 14.6mg 24% Folate: 0.5mcg Calcium: 5.7mg 1% Iron: 0.1mg Magnesium: 1.5mg 1% Potassium: 20.6mg 1% Sodium: 2.7mg
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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