Peaches Preserved in Honey (lacto-fermented)

I was recently gifted a case of beautiful,
organic peaches.  After eating many (oh my goodness…so many!) each day, I had some that I needed to preserve.

Traditional recipes for canning peaches call for large amounts of refined sugar to make the preserving syrup.  As in my honey garlic and blueberries preserved in honey recipes, this recipe uses pure, raw honey to preserve the peaches- no canning or blanching required.

Although these recipes use what appears to be a lot of honey, after you eat the fruit (or garlic) you can use your flavoured honey.  The flavour of the honey will be enhanced by the fermenting process and can be used in teas, as syrups for pancakes, waffles, or crepes (fruit honeys), drizzled over brie…you will find lots of uses once you taste how delicious it is!

I offer the optional suggestion of adding turmeric to this ferment.  The turmeric plays well with the flavor of the peaches and offers additional health benefits.  The curcumin in turmeric is anti-inflammatory, high in anti-oxidants and cleanses the blood.  I add a bit of black pepper in the recipe as black pepper contains piperine which enhances the body’s absorption of curcumin by up to 2000%! As we move into the cooler months I have been adding turmeric to everything I can (smoothies, juices, chilis, soups, curries…) to boost immunity and keep my family well.

Peaches Preserved in Honey:

– peaches

– raw honey

– per quart: 1 T turmeric powder, a couple whole black peppercorns OR a pinch of ground black pepper, 2 cinnamon sticks OR 1 t dried cinnamon, 1 slice of fresh ginger *(optional)

Slice your peaches in half and pull out the pit.  Slice each half into 3-4 pieces. Peel the skin off the peaches.  Add you peaches to your jar.  I use mason jars, but Fido jars are usually preferred amongst fermenters as they allow gasses to escape.  Use what you have.  If you use a mason jar you can “burp” it once a day by opening the lid for a few moments (then reclosing) to allow built up gas to escape.  Leave approximately 1 inch of headspace between the peaches and the top of the jar.  Add you spices if using.  If your honey is solid heat it over very low heat (to preserve all of it’s enzymes) until it becomes liquid.  Pour over the peaches to cover.  The peaches do not need to be fully submerged, but the honey does need to reach the top of the peaches.  Over the next few days the peaches will release juices, mixing with the honey and creating more liquid.  Set your jar on a plate or pan to catch any leaks.  Flip once a day (or when you can) to ensure all of the peaches are coated in honey.  Keep at room temperature for 2-3 days (if you live in a very warm climate 2, cooler climates 3).  After this, move to the fridge to slow down the fermenting process.

Enjoy these last few days of summer ❤ ❤