Saturday, August 20, 2011
Half-pints of Peach Preserves with Amaretto await their destiny atop a scoop of ice cream, or as accompaniment to a toasted English muffin.
I am often disappointed by the peaches here in Georgia, but these were terrific - full of the flavors of summer sunshine. Couldn’t eat ’em all, so I decided to convert ’em into something that would keep: Peach Preserves with Amaretto.
There’s a peach kernel floating in each jar, cracked out from a peach pit. (I roast the pits first to remove any traces of cyanogenic glycosides the kernels may contain.) Those kernels contribute an elusive aroma that is complemented by the Amaretto.
This stuff practically cries out to be dumped atop a scoop or two of vanilla ice cream.