Honeyed Peach Pancake Syrup

Here's a versatile syrup made with fresh peaches, honey, and lemon juice that's great on pancakes or over a scoop (or two) of ice cream.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 52 Calories

Ingredients

• 3 cups water
• 6 cups thickly sliced peaches with peels
• 1 cup honey, or more to taste
• 3 tablespoons freshly squeezed lemon juice, or to taste

Recipe Instructions

Step 1

Combine peaches and water in a nonreactive 3-quart pot. Bring to a boil. Reduce heat and simmer until peaches are soft and have colored the liquid, 20 to 25 minutes. Strain peaches and their juice through a fine-mesh sieve set over a bowl. Let peaches stand, occasionally giving them a gentle press with the back of a spoon, 5 minutes. Discard peach solids.

Step 2

Return strained juice to pot. Stir in honey to taste. Bring to a boil. Skim off and discard any foam that appears on top. Taste and add lemon juice to adjust sweetness. Pour hot syrup into clean half-pint jars or bottles, leaving 1/2 inch headspace and using wide-mouth jars if freezing. Wipe rims clean with a damp paper towel.

Step 3

Let cool completely (about 1 hour). Apply clean lids. Store in fridge up to 3 weeks or in freezer up to 6 months.