Rose-Kissed Peaches
"This is an experience: juicy peaches tangled in the taste of the most fragrant English rose garden... these peaches are incredible with ice cream, pound cake, scones, alone or in a gourmet fruit salad. I use 6 cups of pink rose (Zephirine Drouhin) petals and 2 cups of red (Tradescant) to achieve a sublime color. It is important to use rose petals that are free of pesticides and very clean."
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
4 pints
ingredients
- 5 lbs fresh peaches
- 1⁄4 cup fresh lemon juice, reserve 1 tsp
- 1 1⁄2 cups sugar
- 1⁄2 cup corn syrup
- 2 cups water
- 8 cups fresh pink rose petals or 8 cups red rose petals, cleaned
directions
- Skin peaches and remove pits.
- Slice peaches into wedges and place in a bowl.
- Cover sliced peaches with water and add lemon juice (reserving 1 tsp for rose syrup).
- Let peaches stand while preparing rose syrup.
- For rose syrup, in a large saucepan, combine sugar, corn syrup and 2 cups water.
- Bring mixture to a rolling boil and stir until sugar is dissolved.
- When syrup is clear (all sugar is dissolved), remove pan from heat and stir in the rose petals and reserved lemon juice.
- Return pan to heat and bring up to a slow boil for approximately 15 minutes or until the color has transferred from the petals to the syrup.
- When the syrup is nicely colored, scented and slightly thickened, remove the pan from the heat, cover and cool while preparing the fruit.
- Sterilize 4 1-pint canning jars, lids and sealing rings in a boiling water bath.
- Keep canning jars in hot water until fruit is ready.
- Drain the peaches from the soaking liquid.
- Pack peaches into canning jars until peaches are 1 inch from top of jar or at jar shoulder.
- Strain rose petals from syrup and then divide syrup among the 4 canning jars already filled with peaches.
- Cover the jars with the sterilized lids and bands and tighten slightly.
- Prepare a water canning bath, place jars in bath and cover with at least 2 inches of water then process in the boiling bath for 20 minutes.
- Use tongs to remove jars from bath and place on a kitchen towel to cool.
- Check covers to ensure a tight seal (cap should be slightly concave) and tighten bands if necessary.
- Store in pantry for up to 1 year if seal is tight.
- If seal is not tight, store in refrigerator for up to one month.
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Reviews
-
So pretty and yummy too!
RECIPE SUBMITTED BY
rsarahl
United States
I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them.
I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.
