There is nothing better then getting out of the city with the kids and heading to the county for a little fresh air and wide open spaces. So we packed up the car with our peach picking boxes and visited Grossen Peaches Orchard in Hillsboro, Oregon. I love going picking. It’s a great family activity that my kids love because they can run around and eat fresh fresh fruit as they go. Then there is the added benefit of taking your delicious bounty home and canning it for later. Nothing is better then opening a can of peaches in the winter, it just takes you back to that warm sunny day at the orchard. Of course the other reason I love orchards is for taking family and kid pictures. There is something magical about the long rows of tress and the late afternoon sun. Even though peach season has ended, apple and pear season is upon us. So why not have your next family portraits at one of the orchards in the area. I am ready to capture all those great memories your family will be creating as you pick apples and the kids run down the rows playing hide and seek. Besides great portraits, you will have some yummy fruit to take home and enjoy!
This is the recipe we made with some of the peaches we picked & then canned the rest in syrup. It will be fun to taste the difference. I can’t wait until they are ready to eat!
Pesche Sciroppate al Vino: peaches in suger-wine syrup
Recipe provided by: www.ztastylife.com
Makes about 3 to 4 500 ml. (1 pint) jars
1 kg. (2.2 lbs) medium good looking peaches
400 ml. (1 2/3 cup, 14 fl. oz.) water (use filtered or spring)
400 ml. (1 2/3 cup, 14 fl. oz.) white wine (such as moscato/muscat) or substitute more water
300 gr. (1 ½ cup, 11 oz.) sugar (but you can do more if you like it sweet)
1 organic lemon, juice and peel
About 4 500 ml. (1 pint) jars, clean and sterilized (boiled in hot water)
Place a large pot of water to boil. Prepare an ice bath: pour water in a large bowl and add lots of ice.
“Blanch” the peaches: boil them for a minute or two to loosed the skin and then drop them in the ice bath. Remove (and discard) the skin by pulling it towards you with a paring knife: it should come right off. Cut the peaches in half, discard the pit and with a spoon clean off the area where the pit sat. Place the peach halves, nicely packed, in the jars, “bottoms-up”. For the smaller jars, I cut the peaches in strips (you can also dice them).
In a medium pot place the water, wine (if using), sugar, lemon juice and lemon peel to boil to make the syrup. Turn off and pour into the jars with the peaches. Tap to allow air bubbles to escape. Seal with tops and place to rest upside down.
Use the same large pot of water you used to blanch the peaches to sterilize jars, starting with fresh cold tap water. Place the cooled jars in the pot, separating them with a kitchen cloth so they don’t rattle while boiling. Make sure the jars are covered in water. Place on medium heat and bring to a boil. Boil for about 30 minutes. Allow jars to col. Store in the pantry. They will be ready in about one month and you can enjoy them in the cold winter.
