Peaches have a pretty long season, which usually is from the end of May through September. These best peaches are those that have been left on the tree until the very last minutes, allowing sugars to fully develop. Peaches should be slightly firm to the touch, with a light floral scent. For this recipe, use peaches that are firm-ripe so that they do not fall apart as you cook them. These caramelized peaches are so versatile; they can be used in sweet and savory dishes alike. They are great in salads or spooned over vanilla ice cream.
- Prep Time
- Cook Time
- 2 Cups
- (5 /5)
- 3 ratings
- 4 Firm-Ripe Peaches
- 1 Cup Port
- 1/2 Cup Sugar
- 4 Whole Cardamom Pods
- 1 Large Cinnamon Stick
- 1 Whole Vanilla Bean (Split Lengthwise)
- Cut Peaches in half. Remove pits and slice each half in quarters.
- In medium-size saucepan over a medium-high heat combine port sugar, cardamom pods, cinnamon stick, and vanilla bean. Bring to boil. Reduce heat to medium and cook 3 minutes until mixture is somewhat syrupy. Add peaches. Stir to coat. Cook 4 minutes until peaches are golden and nicely coated in syrup. Throw away cardamom pods, cinnamon stick, and vanilla bean. Serve peaches warm or cool.
- Makes 2 Cups
- Prep Time: 20 Minutes Cook Time: 8 Minute Total Time: 28 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved