Skip to main content

Spiced Macerated Peaches

By

"Mom," said R. "Since it's the last day of my summer vacation, may I make some requests?" Sure. He proceeded to request saimin for dinner, waffles with macerated peaches for breakfast, and a ham and cheese sandwich in his lunchbox. Okay.


So, this morning, I made waffles and he topped them with unsweetened whipped cream and macerated peaches. Peaches needs to macerate overnight, so plan to do it the night before. A friend admitted that she had to look up 'macerated.'

It's so easy, but definitely elevates it from plain ol' chopped fruit! For adults I usually macerate in some kind of booze; for the kids, lemon juice works great.


Ingredients
  • 3 organic peaches, diced (approximately 3 to 4 C)
  • 4 T freshly squeezed lemon juice
  • 3 to 4 T organic granulated sugar
  • 1 cinnamon stick
  • 1 to 2 star anise
  • 1/2 t freshly grated nutmeg
  • 1/2 t ground ginger
  • 1 t vanilla paste

Procedure
Place fruit in a large mixing bowl. Sprinkle with sugar and drizzle with lemon juice. Add vanilla paste, nutmeg, and ginger. Stir to coat. Tuck the cinnamon stick and star anise beneath the fruit. Cover and chill to macerate until fruit has softened slightly and flavors have been absorbed. I usually leave it in the refrigerator overnight.

After breakfast he left for school...happy and full!

Labels:

Comments

  1. A Day in the Life on the FarmAugust 3, 2017 at 4:37 AM

    Can't believe that school has started for them already. There is a law in Michigan that school (public) cannot start until after Labor Day. They want to encourage tourism until the very last minute. A lot of our Northern communities rely on tourism for their economy.

    ReplyDelete
    Replies
    1. Camilla M. MannAugust 3, 2017 at 8:34 AM

      I know! We rely heavily on tourism here, too. But I'm guessing they figure tourists come no matter what! ;)

      Delete
  2. CaroleAugust 3, 2017 at 4:47 PM

    Hi Camilla, this is great. I hope you bring it over to Food on Friday as part of Pot Luck. You'll find a link towards the top of my sidebar. Cheers from Carole's Chatter

    ReplyDelete
  3. Debra EliotseatsAugust 5, 2017 at 9:04 AM

    Last day of summer vacation (sigh). I'm right there with them. :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more