vanilla bean peach syrup (and waffles too)

It’s peach season at Frog Creek. Enjoy a taste of our corner of the world:

VANILLA BEAN PEACH SYRUP

INGREDIENTS:

1 vanilla bean

2 cups sugar

5 cups pureed peaches (peeled and pitted first)

2 tablespoons fresh lemon juice

DIRECTIONS:

Two days before you want to make the syrup, slice a vanilla bean or two in half lengthwise and place them in a covered bowl with your sugar (two cups sugar for one batch, four cups sugar for two, and so on).

On day three (or whenever you’re ready), combine pureed peaches and lemon juice in a large, heavy saucepan. Bring to a boil. Add sugar and vanilla bean and stir to combine. Bring to a boil again and let boil for a minute. (Don’t let it boil for too long or your syrup will be too thick to pour.)

Pour into prepared jars and process in a boiling water bath. (See canning instructions here.)

And now for the WAFFLES… more proof that the old so often outdoes the new. My search for the perfect waffle recipe ended with the discovery of Fannie Farmer’s Raised Waffles, originally published in the 1896 Boston Cooking-School Cookbook (see page 81), and more recently given new life in Marion Cunningham’s Lost Recipes.

FANNIE FARMER’S RAISED WAFFLES

(begin preparing the night before)

INGREDIENTS:

1/2 cup warm water

1 package active dry yeast

2 cups milk, warmed

8 tablespoons butter, melted

1 teaspoon salt

1 teaspoon sugar

2 cups flour

—

2 eggs

1/4 teaspoon baking soda

To prepare the sponge: Select a large mixing bowl. Add water to bowl. Sprinkle in yeast. Let stand for 5 minutes to dissolve. Add milk, melted butter, salt, sugar and flour. Beat until smooth and well blended. Cover bowl with plastic wrap and let stand overnight at room temperature.

Just before cooking waffles, beat in eggs. Add baking soda. Stir until well mixed. Batter will be very thin.

Pour 1/2 to 3/4 cup of batter into very hot waffle iron. Bake until golden and crisp. Makes about 8 waffles.