Ingredients
Scale
- 450 grams (3 cups) peaches, sliced
- 67 grams (1/3 cup) granulated sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon pure vanilla extract (optional)
Instructions
- Wash 2-3 large peaches. Carefully halve the peaches and twist to separate each half from the pit.
- Slice each half into four pieces. From each peach, you should have 8 distinct slices.
- Add sugar, fine sea salt, fresh squeezed lemon juice, and pure vanilla extract (if using) to the peaches. Use a stiff spatula to very gently fold the peaches with the rest of the ingredients.
- Allow the peaches to remain in the mixture for 30-60 minutes, gently folding them every 15 minutes to ensure that the peaches are getting equally coated by the sugar mixture.
- At the end of the macerating time, gently drain the peaches using a fine mesh strainer and a second bowl. The macerating liquid has a number of uses; it makes a delicious addition to anything it touches.
- Use the peaches as desired; these are an incredible topping for many cake recipes.
Notes
- Use only ripe, fragrant peaches for best flavor and texture. Tree-ripened, orange-fleshed peaches have always been my favorite for every preparation, and that’s true for this recipe too.
- Gently fold—don’t stir—the peaches to keep their shape and al dente feel. Stirring too aggressively will break the peaches into pieces.
- Save the syrup! It’s perfect for brushing cakes, glazing desserts, or drizzling into whipped cream.
- Prep Time: 10 minutes
- Cook Time: 30-60 minutes
- Category: dessert