Spiced Peaches in syrup

Yesterday I made a promise to myself, am going to try and finish whatever I started this year. (Except knitting, I still can't purl). And to finish all the things I started, I need to remember what it is that I started doing. Now, that's going to take some time, as I can't remember what I had for breakfast yesterday! So, while am at it, I thought about posting another recipe on the blog. This time Spiced Peaches in syrup would be the best thing, what with Christmas around the corner and all.

The idea for Spiced Peaches in syrup came to me when I saw Nigella ( The original Domestic Goddess) make this on her TV show. She gave these peaches in tiny jars as Christmas gifts. Nigella made these using canned peaches, but I wanted to try them using fresh ones.  So when I saw peaches in the supermarket, I just had to make them. They are quite easy to make and it tastes really good. And you have to agree, they make very nice gifts too.

When I made these last year, I did not have all the spices that Nigella used; so I made some using whatever I had on hand. So here's the recipe I used to make this yummy treat.

Recipe for Spiced Peaches in syrup

Ingredients:
4-5 Ripe Peaches (halved but not peeled)
1/2 cup Water
1/2 cup Granulated sugar
2 cm piece Ginger (sliced)
1 stick cinnamon
3 cloves
2 star anise
1/2 tsp dried chilli flakes
1/2 tsp dried mint
1/4 teaspoon Sea salt or Maldon salt
Juice and zest of 1/2 lemon

Instructions:
1. In a large sauce pan, bring the sugar and water to a boil. Add the halved peaches, cut side in. Add all the spices, lemon juice and zest.
2. Let the peaches cook, about 10 minutes or so. Check with a skewer to see if the peaches are cooked.
3. Once the peaches are cooked, strain and reserve the liquid. Place liquid in the same saucepan and boil until syrupy.
4. Take the peel off the peaches and drop them back in the syrup and allow to cool completely. Store in a airtight containers and refrigerate.

Note: Nigella serves these with roast ham or cheese. I prefer to eat them as they are, or with ice cream.

It's almost the end of the year and am back with a new post. I know it's been a really long time. But I really have been busy. I've been trying out recipes, reading the books that I've hoarded over the years and never found time to read, painted some glass, tried to learn how to knit and gave up ( for some reason, I cannot learn how to purl), got some really old Anchor stitch kits lying in some old cupboard and tried my hand at that too. And since I did not complete any of the above except baking, I think I have ADD. Overall, I cannot comment on the past year, there were some high's and some low's. But it was fine I guess. Any way moving on to what I love most, baking, let's talk about Lemon Syrup Cake.

I first saw this cake when Julia made it on Masterchef Australia Season 3. I love anything that has lemon in it,
So I just had to try it. I searched for Julia's recipe, and couldn't find anything. Fortunately, for me, I found another recipe  by Thanh of eat, little bird. Believe me, this cake is so good, it'll blow your socks off ! Thanks a lot Thanh for an amazing recipe. My Dad and I always fight for a piece from the edges.

Lemon-Syrup Loaf Cake

Ingredients

For the cake:

175 g (6 oz.) Plain Flour

125 g (4.5 oz.) Unsalted Butter

175 g (6 oz.) Castor Sugar

2 Eggs

2 teaspoons Baking Powder

Pinch of salt.

4 tablespoons Milk

For the Lemon Syrup:

100 g (3.5 oz,) Icing Sugar

Juice of  1& 1/2 Lemons (large sized) (Approximately 6 tablespoons)

Zest of 1Lemon (Approximately 1 tablespoon)

Instructions:

1. Preheat oven to 180 degrees Celsius. Grease and line a loaf tin.

2. Sieve together the flour, baking powder and salt in a bowl and set aside.

3. In a large bowl cream butter and sugar until pale and fluffy. Add lemon zest and beat in eggs one at a time. If the mixture starts to curdle, add a tablespoon or so of flour and mix well.

4. Add the flour mixture into the wet mixture and then mix in the milk.

5. Pour the batter into the prepared tin and bake for 40-45 minutes , until the cake has risen and is lightly golden in colour.

6. In the last 10 minutes  of baking time, make the lemon syrup by dissolving the icing sugar in the lemon juice, in a small saucepan on medium low heat. Heat the syrup gently until you have a clear liquid.

7. Remove cake from the oven, but not from the tin. Using a skewer, puncture the cake all over. Spoon hot syrup evenly over the cake. Leave to cool completely in the tin on a wire rack. 

Note:

I always use extra lemon zest in the batter, it's just the way I like it. Also, I always make more syrup than the recipe calls for, since I like my cake drenched in lemony goodness.

You can reduce the amount of sugar if you want, but I like the  extra sweetness just fine.

In the picture above, I have added candied lemon zest on the cake. You can leave that out if you want. Also, I've baked the cake in a square glass dish.

You can also try making the cake with limes instead of lemons. Tastes just as good.

Until next time, Happy Baking!