We ran out of real maple syrup this week. Obviously, this is a catastrophic occurrence on any date, but even worse when we realize it the night before we're having a brunch featuring malted waffles.
What is a Vermonter stranded in the deep South to do? (Just kidding, central Virginia is a lot more Mid-Atlantic than anything else, despite the Southern drawl Austin is convinced he will one day have.)
What saved the day was Austin's work. On Friday he had come home from a site visit loaded down with two big bags of peaches and nectarines from an appreciative farmer. Because they make Austin's mouth itch when he eats them uncooked (this is actually a fascinating phenomenon called oral allergy syndrome that deserves its own post), that is A LOT of fruit to us to go through in the next few days.
So what's the solution? Peach syrup. I thought it was so fantastic that I'm thinking of canning a bunch for the rest of the year.
Here's the recipe:
5 c peaches (pureed)
2 c sugar
2 T lemon juice
Bring to a boil
Add 2 tsp vanilla [we were out of vanilla so I added maple extract, which was great]
