Peaches in Syrup

graham cracker crust
Photo: Christopher Baker
2 cups

Use this recipe to make our Summer Fruit Cream Pie.


  • 1 ½ pounds (about 8 small) ripe peaches, bottoms scored

  • 1 ⅓ cups sugar

  • 2 tablespoons fresh lemon juice

  • Salt


  1. Prepare an ice-water bath. Bring a pot of water to a boil. Cook peaches, 3 at a time, for 1 minute. Transfer to ice-water bath. Peel, halve, and pit peaches. Cut each half into 6 wedges.

  2. Bring peaches, sugar, lemon juice, and a pinch of salt to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves, about 2 minutes. Transfer to a bowl. Let cool completely, cover, and refrigerate overnight.

  3. Prepare an ice-water bath. Transfer peach mixture to a medium saucepan, and bring to a boil. Skim foam from surface. Cook, stirring occasionally, until peaches are tender, 8 to 10 minutes. Return peach mixture to the bowl, and let cool in ice-water bath. Use immediately, or refrigerate for up to 2 weeks.

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