Just Peachy

I found this recipe in Martha Stewart's recent Living magazine and just had to try it. I love canning and haven't done it in quite some time - mostly due to time constraints.

The recipe originally called for vanilla pods, however, I used vanilla paste which I had on hand (thanks to my friend Michelle Kroh)!!

I have enough peaches to make another batch after I find the jars!! Can't wait to try these on some pound cake, ice cream, waffles, or pancakes. Definitely not low cal, however, I hope worth it!!

Bourbon-Poached Peaches

4 pounds peaches (peeled and sliced in 1/4 inch slices)
2 1/2 cups sugar
1 teaspoon vanilla paste (or 2 vanilla beans, split, and scraped, pods reserved)
1 cup bourbon

Bring four cups water, the sugar, and vanilla to a boil in a large saucepan, stirring until sugar dissolves. Add peaches and bourbon. Simmer until peaches are tender but still hold their shape, 5-7 minutes.

Transfer peaches to a large bowl using a slotted spoon. Cook syrup over medium heat until reduced by half, about 15 minutes.

Divide peaches into four pint sterilized jars. Pour hot syrup over peaches to within 1/4" of top. Cap jars. Seal jars in boiling water for 10-15 minutes. Remove from hot water and allow to cool.

Canned peaches can be stored at room temperature for up to 3 months.

A Spin on Traditional Strawberry Shortcake

It's July and that means it's peach season!! Yeah!! Love 'em and I love pound cake. I can't think of a better combination than peaches and pound cake - my take on the traditional Strawberry Shortcake!!

The pound cake recipe I tried this time is a buttermilk version. It is very good - dense and full of flavor. I did substitute almond extract for the lemon extract.

For the peaches, I simply peeled and cut ripe peaches, tossing them in a few tablespoons of raw sugar and about a half teaspoon of ground cinnamon.

Why not try this quick and easy dessert for your next family gathering? Don't forget to top with fresh whipped cream!!

Buttermilk Pound Cake

3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk

Preheat oven to 325 degrees. Grease one 9 or 10-inch tube pan. Mix together the flour, baking soda, and salt. Set aside.

In a large bowl, beat butter with sugar. Mix in the eggs, one at a time, beating well after each addition. Stir in the lemon and vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.

Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan, it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.