|BF&SF's First Annual 'Back to School' Egg Cream Socials. September 8, 9, 10.|
Saturday, August 28, 2010
Mark Your Calendars for Brooklyn Farmacy & Soda Fountain's First Annual 'Back to School' Egg Cream Socials!
2 cups water
2 Tablespoons Amaretto (or 1 teaspoon almond extract)
2 Tablespoons peach preserves (or apricot, if you don't have peach)
2 Tablespoons honey (a light honey, not a dark one like buckwheat)
1/4 cup sugar
3 blackberries or 6 blueberries or black raspberries (added for color and totally optional)
6 cups peeled and sliced peaches
Makes about 1 quart (4 cups)
To peel peaches, set them in a pot of boiling water for 15 seconds. If they are ripe, the skins will slip right off. But be forewarned that they are slippery little buggers once their skins are off. Watch your digits while slicing!
Place all ingredients, except peaches, in a 2 to 3 quart heavy pot. Bring to a boil and stir to dissolve sugar. Add peaches and reduce heat to simmer. Cook for 12 to 15 minutes until peaches are soft and limp, but still intact. Remove peaches with a slotted spoon and place in a bowl. Continue to simmer the syrup until it's thickened and reduced by about two-thirds. Pour the syrup over the peaches, stir and you're done!