Peach sauce??

[Firefyter-Emt]

Quick help here... I canned 13 quarts of peaches tonight and what I did was when I hot packed them, I used the same sugar/water mix for that and new fresh sugar water for the canning. When all was said and done, I have a heavily flavored peach sauce, yet thin. I am thinking if I simmer this long enough, it might be a nice topping for ice-cream, right?

It was a 2-1 ration water to sugar, and as I said, 13 quarts of peaches saw the same bath. Could I add anything to this, or just simmer it down?

 

[FarmerDenise]

I find the flavor of home made peach anything so good, that even thinned out it is excellent on stuff like ice cream and yogurt. The longer you cook it the more vitamins you loose. But simmering it for a while should reduce the water content and make it thicker, more syrupy.

 

[patandchickens]

I'd try simmering down a very small amount first - between time and heat, it is possible the flavor might change and not for the better. If it works, great, you can do the whole batch; if not, other uses for the peachy sugar-water would be to sweeten iced tea, to dilute with water for 'juice', or to use as liquid for fruit salad.

Good luck, have fun,

Pat

 

[Firefyter-Emt]

Well, I left it to simmer all night and it really did not change much. Syrp may be out of the question unless there is something I can add to thicken it up. Might work in some iced-tea though....

 

[Dace]

How about this?

http://www.foodnetwork.com/recipes/sandra-lee/peach-rum-punch-recipe/index.html