Ontario Peach Nectar
This rosy pink nectar is good to have on hand as a base for cold drinks (use about one third nectar to two thirds soda or sparkling mineral water) or as a base for wine punches or sangrias.
3 lb (1.5 kg) fully ripe ONTARIO PEACHES
1/4 (50 mL) cup water
2 tbsp (25 mL) lemon juice
1/2 cup (125 mL) granulated sugar
With point of paring knife, score peaches at natural indentation but leave whole. Do not remove skins. Place in large, wide, stainless steel saucepan. Combine water and lemon juice; pour into pan and turn peaches gently with wooden spoon to coat thoroughly with liquid. Sprinkle with sugar; cover and let stand in cool place for several hours or overnight. Turn occasionally for the first 2 hours.
Cover pan; place over low heat and bring slowly to just below simmering point. Cook gently for one hour checking occasionally to see that the liquid is not boiling.
Line large sieve or colander with triple thickness of cheesecloth which has been wrung out in cold water. Place over large bowl, pour in peaches and their liquid; weight down with plate and heavy object such as flour canister. Let stand several hours until dripping ceases. Gather corners of cheesecloth together, twist and press remaining juice from peaches but avoid pressing any pulp through. Store in tightly sealed container for up to 1 week in refrigerator. Freeze for longer storage.
Makes about 4 cups (1 L).
Thanks to the Ontario Tender Fruit Producers for this recipe