Spiced Peaches

2 years ago

When I was a child, every holiday meal included whole spiced peaches. They were nothing special. Mother bought them at the grocery store. They came in a jar with a green label (Dole? Del Monte?). Mother put them on the table as part of the relish tray.

Several years ago in a moment of nostalgia, I decided I wanted spiced peaches. Well, good luck with that. Yes, they can still be bought but not at any grocery in my town. I found a recipe that is sufficiently similar to what mother used to serve. However, finding the main ingredient, canned peaches, isn’t so easy. I had to use peach halves instead of whole peaches.

Last night, I decided I wanted to make spiced peaches for Thanksgiving. Peach halves in syrup are very hard to find, but peach halves in pear juice are plentiful. (Why in pear juice?)

Below is the recipe. What is your opinion of using peaches in pear juice instead of peaches in syrup? Is it going to be a bust? Is the pear juice too different to make the recipe work?

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bbstx
Original Author

2 years ago

My first cousins and I try to touch base on a group text every Sunday. Today I mentioned Spiced Peaches and how our grandmother always served them on the relish tray. Guess what? They are all making Spiced Peaches using the above recipe for Thanksgiving this year. A tradition is revived!!!

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Comments (10)

porkchop_z5b_MI
2 years ago
^^ Ooh, that looks good! The recipe doesn't specify canned in syrup -- are you assuming they should be in syrup?
bbstx thanked porkchop_z5b_MI
carolb_w_fl_coastal_9/10
2 years ago
I think the pear juice is simply a substitute for sugar syrup - isn't it in concentrate form?
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L, when the girls were still in Scouts, we made a "cobbler" while camping that used peaches and cake mix. The girls gobbled it up. I think it could also be made in the oven instead of over a camp fire. PEACH COBBLER 1 yellow cake mix 2 cans peaches (15 oz? I think) 1/2 stick butter, melted Pour the peaches into a dutch oven, dump the cake mix over top and pour melted butter over top. Bake until bubbly and top is browned, 30-40 minutes. In an oven I'd say 350 for 40 minutes... Elery's Mother's southern cobbler is dead easy, though, and yummy. Southern Cobbler (Vola Barnes) 1 1⁄2-2cups peaches, peeled and sliced, sprinkled with 1/4 cup sugar 1cup flour 1cup sugar 2teaspoons baking powder 1⁄2teaspoon salt 1 stick butter, melted 1cup milk Mix dry ingredients, then add butter and milk. Mix until well blended and pour into a buttered casserole (I use a 2 quart Pyrex, but an 8 or 9 inch square would work, I think) Spoon fruit onto top, but don't stir, the fruit will sink and the cake will come to the top. Bake at 350F for 40 minutes or until batter is done and nicely browned. You can sprinkle with powdered sugar if you like, or serve warm with ice cream. I think those home canned peaches would be really good in this! Annie
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porkchop_z5b_MI
2 years ago
"I think the pear juice is simply a substitute for sugar syrup - isn't it in concentrate form?"

No, completely different. Canned fruit with syrup has added sugar (cane sugar, HFCS, or the like), whereas pear juice is simply juice (no added sugar).
bbstx thanked porkchop_z5b_MI
bbstx
Original Author
2 years ago
last modified: 2 years ago
Mk3, you are right! I hadn’t noticed it says ”juice” and not ”syrup.” Up until now, I’d never seen peaches canned in any liquid other than heavy syrup or light syrup.

carolb, I googled to see if the pear juice was concentrate. Here is the answer from Pacific Coast Producers:

As the name implies, fresh choice peaches, fresh peach juice and pear juice from concentrate are blended to create a natural peach item with a characteristic sweet peach flavor and an appetizing appearance that is enhanced by a moderately opaque 100% juice packing media. (emphasis mine)

I’m intrigued by ”enhanced by moderately opaque 100% juice.” Is the pear juice being added for opaqueness?

ETA: The peaches available to me list the ingredients as: peaches, water, pear juice concentrate, ascorbic acid for color retention, and citric acid.
plllog
2 years ago
Pear juice, even more if it's concentrated, is opaque in a way that simple syrup is not. I 'm sure it's listed that way because too many people were calling worried that there was something wrong with the can because the liquid was cloudy in a way they weren't used to. That ingredients list sounds fine to me, but you might find the peaches taste a bit different than the ones packed in syrup. Brighter and fresher.

Amazon has Del Monte peach halves in heavy syrup with prime free shipping, as well as a few brands in light syrup and one brand way expensive jar of whole peaches.
bbstx thanked plllog
bbstx
Original Author
2 years ago
Why do I never remember to check Amazon for food stuff? Regardless, I’ll be making spiced peaches using the ones in pear juice. DSIL made a grocery run today and DD put the peach halves on the list. I also noticed in the Amazon reviews several people commented that even though they ordered halves and even though the picture showed halves, they received slices.
porkchop_z5b_MI
2 years ago
I don't have any allspice -- what can I substitute for the allspice in this recipe?
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bbstx
Original Author
2 years ago
Considering it is only a ”pinch,” I’d probably just skip it.
colleenoz
2 years ago
We've had fruit canned in pear juice for probably 30 years or more. Certainly I was buying when DD was small, and she's 38 now. I've always understood it was because the juice was somewhat healthier than syrup, and pear juice is cheap.
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