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Other uses for peach syrup

I made some delicious peach syrup to use as an ice cream topping and am trying to come up with other uses for it. Simple really, the syrup consists of pureed fresh peaches, sugar, peach brandy and a little vanilla all simmered together for about 15 minutes until syrup coated the back of a spoon. Great on ice cream but, as far as other applications go, I am inspiration-deprived.

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  1. You can make some great iced tea and lemonade with it. Likewise, peach margaritas are quite nice this time of year; just replace some of the triple sec with the peach syrup. I'd say a good mix would be 1-1/2 ounces tequila, and 1/2 ounce each of triple sec, peach syrup, and fresh-squeezed lime juice.

    How about using it as a glaze on chicken or pork? Just brush it on with a few minutes left to cook so that it caramelizes a little bit. You might want to also give a decorative drizzle of peach syrup on the finished dish, too.

    1. - blueberry pancakes/waffles
      - oatmeal
      - crepes
      - whipped ricotta
      - grilled fruit (mango, bananas, plums, strawberries)
      - strawberry shortcake
      - pound cake

      1. It sounds like it'd make a good drink mixer! Use it to flavor a smoothie, I second the idea of using it on pancakes or crepes, and in tea or lemonade. Sno-cone syrup, maybe? Or just add it to selzer water.

        1 Reply
        1. re: spellweaver16

          For the love of God, make bellinis. I'm just WAITING for peaches to come into season up here so I can make a proper one.

        2. Fold the peach syrup into Greek yogurt for a fresh fruit dip
          Glaze for chocolate cake
          Swirl into a cheesecake batter
          Prior to baking top a muffin recipe with the syrup

          1. Instead of using all water, add peach syrup to pancake/waffle batter
            Use as a topping for waffles, pancakes
            Make peach butter by combining 1 tsp of syrup and 2 tbsp of room-temp butter (good for biscuits)
            Blend in to your morning oatmeal/yogurt

            www.thelunchbelle.com

            2 Replies
            1. re: LeahBaila

              Oooo the peach butter idea is wonderful.

              A great trick I learned from Shirley Corriher: For a tasty brunch butter that stays soft at refrigerator temperature, mix some cream cheese in with the butter and peach syrup. I think about half as much cream cheese as butter should do the trick nicely.

              Oh! That reminds me... peach stuffed French toast! Mix the peach syrup with cream cheese to taste (and if you have any fresh peaches chop some up finely and mix it in too), slice a pocket into thick-sliced challah or brioche, smear a tablespoon or two of the cream cheese in the pocket, and make French toast with that. This works nicely with jams, jellies, and marmalades too.