Friday 19 July 2024

 This candied peach recipe is an old-fashioned, handcrafted candy that takes a little time and finesse to pull off. The treat is simple and sweet but looks and tastes like something you're only supposed to enjoy a few times a year.

Ingredients

  • 1 pound ripe peaches — peeled, pitted, and sliced

  • 1 tablespoon lime juice

  • 2 cups white sugar, divided

  • 3 tablespoons liquid pectin

  • ½ cup white sugar, for sprinkling

Directions

  1. Line an 8x8-inch baking dish with plastic wrap.

  2. Combine peaches and lime juice in a blender. Purée until very smooth.

  3. Pour into a saucepan over medium heat, stir in 1/2 cup sugar, and bring to a boil. Cook, continuously stirring, until thickened, about 15 minutes.

  4. Stir in remaining 1 1/2 cups sugar and pectin. Using a thermometer, heat to 205 degrees F (96 degrees C). Cook, stirring continuously, for another 10 minutes. Remove from heat.

  5. Pour peach purée into the prepared baking dish. Shake gently and tap on the countertop to remove any air bubbles. Cover and refrigerate at least 8 hours or overnight.

  6. Sprinkle about half the 1/2 cup of sugar over a silicone baking mat and invert the peach gelee on top. Remove plastic wrap and sprinkle top with sugar. Trim off any uneven edges and cut gelee into 25 squares.

0

 This might look like your average tropical cocktail, but the hints of smoke and spice take it to the wild side. Our Test Kitchen called this blended drink well-balanced and perfect for summer cocktails, especially on those super hot days. Pair it with this cowboy caviar recipe, and your pool day is complete.

“This is such a fun spin on a colada-style cocktail,” said recipe cross-tester Amanda Stanfield. “The mezcal adds a nice bit of smokey savoriness that really helps cut through the sweetness of the Coco Lopez and pineapple!”

Ingredients

  • fresh pineapple wedges

  • chili-lime seasoning (such as Tajín)

  • 2 1/2 cups frozen pineapple chunks

  • 1/2 cup ice cubes

  • 6 tablespoons pure pineapple juice

  • 4 tablespoons mezcal (preferably Monte Alban)

  • 1/2 cup canned cream of coconut (such as Coco Lopez)

  • 1/4 teaspoon seeded and finely chopped fresh habanero chile

  • maraschino cherry for garnish

0

Author