As a child, I only remember eating commercially canned peaches at school or, on a rare occasion, in a restaurant. I also remember that I could not believe how awful they tasted compared to the home-canned peaches that I normally ate. As an adult, I realize that my child eats home-canned peaches about as often as I ate commercially canned peaches when I was her age. 🙁 So, I find myself doing things to make the commercially canned peaches more palatable. One of the ways I change-up commercially canned (or home-canned) peaches is to turn them into spiced peaches.
Spiced Peaches are simple to make. The spices are easily adapted to pair better with a particular dish or to individual taste.
They can be eaten as a dessert, a side dish, or a topping on Sweet Tea Pork Chops. They can be eaten warm or cold.
To warm, just place as many as desired in a pan or skillet for a few minutes over medium heat (or indirect heat if using a grill) just until the syrup is warm/hot and the peaches are no longer cold.
Spiced Peaches
Ingredients
- 24 to 32 oz. jar or can of peaches in syrup
- 2 star anise
- 8 whole cloves
- 1/2 to 3/4 tsp. ground allspice OR 8 whole allspice berries, slightly cracked
- 1 Tbsp. vinegar
Instructions
- Drain syrup from peaches into a pan.
- Add star anise, cloves, allspice, and vinegar.
- Bring to a boil over medium-high heat.
- Once boiling, reduce heat a simmer for 5 minutes.
- Add peaches and simmer for an additional 5 minutes.
- Place peaches and syrup into an appropriate container and allow to cool enough they can be covered and place in the refrigerator.
- Refrigerate 8 hours or more.
- Keep in the refrigerator until they are to be used.
- Serve cold or warm.
