How to Sweeten Canned Unsweetened Peaches

Fresh and canned peaches both respond well to maceration.

Canned peaches are commonly packed in juice, light syrup or heavy syrup. Unsweetened peaches can be effectively sweetened using two methods: dry maceration or syrup maceration. Syrup maceration refers to marinating a fruit or vegetable in a flavorful, aromatic liquid or sugar syrup to introduce sweetness, aroma and flavor elements. Dry maceration entails coating fruit in sugar and allowing it to marinate overnight. During syrup maceration, the peaches absorb simple syrup until saturated, leaving behind enough syrup for short-term preservation. During dry maceration, the sugar pulls water from the peaches and essentially replaces it with sugar, creating syrup in the process.

Things You'll Need

• 1 cup water
• 1 cup white granulated sugar
• Turbinado or other coarse, raw sugar

Instructions

Syrup Maceration

1. Mix together 1 cup water, 1 cup white granulated sugar and the juice from one can of unsweetened peaches. Place the water-sugar mixture over medium heat.

2. Cook the simple syrup until the sugar completely dissolves, approximately 3 minutes. Allow the simple syrup to cool on its own accord and place in the refrigerator to chill for 30 minutes. Place the peaches in an airtight food-storage container.

3. Pour the chilled syrup over the peaches, making sure each is fully coated. Place the peaches in the refrigerator for a minimum of 24 hours before using.

Dry Maceration

1. Drain off the peaches and set aside the liquid. Pat the peaches dry with paper towels and halve them if needed.

2. Arrange the peach halves flat-side-down on a sheet pan. Season the peaches liberally with turbinado or other raw sugar. Repeat on the other side. Place the peaches in an airtight food storage container and pour the remaining syrup from the can over them.

3. Arrange the peach halves flat-side-down on a sheet pan. Season the peaches liberally with turbinado or other raw sugar. Repeat on the other side. Place the peaches in an airtight food storage container and pour the remaining syrup from the can over them.

4. Macerate the peaches for a minimum of 12 hours, not to exceed 24 hours.

Tips & Warnings

• Although white granulated sugar will dry macerate fruit capably, using a coarse, raw sugar, such as turbinado, allows for greater control over quantity used and produces a better final product.

References

• "The Professional Chef 8th Edition; The Culinary Institute of America; 2006
• "Food and Wine"; Simple Syrup; June 2006
• Serious Eats: How to Macerate Fruit