Barefoot Bloggers bake Peach (Nectarine & Vanilla Wine Syrup) and Blueberry Crumbles ~

Aggies with Aggie's Kitchen has the perfect title: So Many recipes, not enough time. I am soooo there! Barefoot Bloggers are together again to re-create Ina's recipe for Peach and Blueberry Crumbles. The recipe can be found in her cookbook: Barefoot Contessa at Home or listed below and at the Barefoot Bloggers website. I have the cutest little pie dishes (in 3 different sizes to boot), rarely used. The recipe for individual miniature desserts was perfect for the porcelain pie dishes.


Peach are beautiful to look at in the fruit and vegetable section of the grocery store but hard as little boulders. Not the picture perfect images of juice dribbling down your chin as you sink your teeth into the first bite. These peaches would be more like chipping a tooth. Adding slightly warmed vanilla ice cream over the top and letting the ice cream continue to melt just enough to mingle with the juice from the fruit was drool worthy. The recipe is a keeper for anyone's box of family favorites! To see the rest of Barefoot Blogger's crumbles, go to the Barefoot Blogger Baker lists and take a gander.


I chose to use my canned nectarines in a vanilla wine syrup. The syrup's aroma is sweet with strong hints of vanilla in a light, dry Riesling wine syrup. The nectarine fruit is a duplicate in flavors. Delicious!!! I am listing my recipe below.

Nectarines in Vanilla Wine Syrup Recipe
One quart jar is enough to make a pie in the winter when fresh nectarines are just a thought. I made a note for myself to error on the side of making extra for the syrup to make sure I had enough. If there is leftover syrup, then it can be reduced and used as a sauce for something else. : )

Ingredients:
10 c. dry white wine (I use a dry Riesling.)
9 c. sugar
2 vanilla beans
20 large nectarines, pitted and halved

Directions:

1) To prepare for canning: Wash 4 quart jars, their new lids and bands in hot, soapy water; rinse well. Dry the bands and set aside. Sterilize the jars by boiling for 10 minutes. Heat the lids and bands in a saucepan of hot water, keeping them hot until ready to use. Do not boil the lids.
Fill the canner half-way with water. Preheat the water on medium.

2) For the nectarines: Combine the wine and sugar in a large saucepan over medium-high heat. Split the vanilla beans lengthwise, scrape the seeds from them and add them to the saucepan, along with the scraped beans. Bring the syrup to a boil, stirring until the sugar has completely dissolved. Add the nectarines to the syrup and turn off the heat.

3) Fill each sterilized, still hot, quart-sized jar with the fruit, syrup and a vanilla bean half, leaving 1/2 inch of head space. The syrup should cover the solids completely. Use a spatula or chopstick to remove any air bubbles. Wipe the rims and necks of the jars with a clean, damp cloth. Set a heated lid on each of the jars and screw the bands on. Load the filled jars into the canner and cover canner with lid. Set a timer for 20 minutes. Add hot water as needed to keep water level at least 1 inch above the jars. Adjust the heat as needed to maintain a gentle boil.
When the processing is complete, transfer the jars on a clean dish towel to cool; do not retighten the bands. Let the jars cool on the towel for 12 to 24 hours.

4) When the jars are cool, test for a good seal by pressing the center of each lid. If the lid does not flex up and down, it is sealed. Label and store the jars in a cool place. Refrigerate after opening.

Ina's recipe for the Peach and Blueberry Crumbles is as follows:

For the fruit:
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

For the Crumble
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced

Directions:

Preheat the oven to 350 degrees.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.


For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner. Serves 5 to 6.