White Peach Sauce with Vanilla (+ giveaway!)

white peaches

Until the summer of 2007, the only peaches I knew were aggressively fuzzy and yellow-fleshed. I was perfectly content with those peaches, until I encountered Beechwood Orchards and their white peaches. Fragrant and floral, without any of the pucker that comes with yellow variety, I was sure and well hooked. I’d buy and consume a full quart of those perfect fruits each week. At nearly $5 a box, they were almost always my most expensive farmers’ market purchase each Sunday (this was when I was in grad school and operating on a very slim margin).

peach pits

As far as eating out of hand goes, this summer I’ve swung back towards the acidic yellow peaches of my youth. But when it comes to cooking with stone fruit, I’m having something of a love affair with the white peach. You see, they smell like the best, most heady version of the peach-scented lotion I used during my teenage years, and I love how they take me back in time. They also taste terrific and I just can’t get enough.

peeled white peaches

In an attempt to capture some of that flavor and fragrance, I halved and peeled nearly 10 pounds of white peaches and cooked them down into a vanilla bean-flecked, slightly sweetened sauce. I got ten pints of sauce from those ten pounds of peaches. Seven pints were processed just as they were (with the addition of 1 tablespoon of lemon juice per pint for acidification – white peaches are in the grey zone as far as safe levels of acid) and the remaining three were cooked down using the slow cooker technique into four half pints of butter*.

smashing white peaches

I’ve yet to open one of these jars to taste the post-process product, but going into the jars, it was smooth (I did use an immersion blender during the final stage of cooking to get everything to an even consistency), easy on the tongue and containing the very essence of summer flavor. I look forward to opening one of these jars come January and stirring this sauce into yogurt or just eating it directing out of the pint with a spoon.

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*The sauce that was cooked down into butter was also acidified, to ensure safety. I did some research and found that when the average white peach is tested for acidity, it has a pH of 4.5. This is in the canning grey zone and is similar to modern tomatoes (which we also acidify). Yellow peaches have a greater amount of acidity and so could be made into a sauce without need for additional acid.

And now for the giveaway part (you didn’t think I was going to forget that, did you?). The folks at Nielson-Massey have given me three tubes of vanilla beans to give to my readers. Each tube contains two vanilla beans of the very highest quality. Entries will be accepted through Wednesday, August 18th at 11:59 p.m. Just leave a comment on this post and include your favorite way to use vanilla.

White Peach Sauce


  • 10 pounds of peaches, halved and peeled (I peel my peaches by cutting them in half and then blanching them in boiling water for 45-60 seconds. Once the peaches are cool enough to handle, the skin should just lift away)
  • 3 cups sugar
  • 1 vanilla bean, split and scraped
  • 10 tablespoons bottled lemon juice (this is 1/2 cup plus 2 tablespoons)


  1. Cook the peaches down in a large, non-reactive pot, using a potato masher to help them break down and release their juice. Add the vanilla bean seeds and the pod so that the vanilla flavor will infuse all the peaches.
  2. After approximately 20 minutes over medium heat, the peaches should be fairly well cooked down. Remove the vanilla bean from the pot (making sure to squeeze all the goodness from it). If you like your sauce chunky, leave as is. If you want a smoother consistency, puree with an immersion blender.
  3. Taste and add sugar to achieve your desired sweetness. I found a happy, flavorful place at 3 cups, but depending on the innate sweetness in the peaches, you might be able to stop at 2 cups. Or you might need to add more. Itโ€™s up to you.
  4. Pour peach sauce into pint jars, leaving a bit more than an inch of headspace. Add 1 tablespoon of lemon juice to each jar and stir in with a chopstick or plastic spoon. Wipe rims, apply lids and process for 15 minutes in a boiling water canner.
  5. If you want to make butter from some of the sauce, reserve 6-8 cups of sauce and cook down in a slow cooker (making sure to add 1 tablespoon of lemon juice for every two cups of sauce at the beginning of cooking).
  6. Enjoy!

Related Posts:

  • Check the recipe index for more tasty preserves!

237 responses to “White Peach Sauce with Vanilla (+ giveaway!)”

  1. I am up to my ears in peaches and nectarines, and am thrilled to see some other ideas for peaches. Mostly we’re getting yellow now, but I have also been loving the white ones.

  2. This looks delish! I need some peaches!
    haven’t worked too much with real vanilla beans…add some to whipped cream over fruit? simple yet yummy.

  3. That peach sauce looks so delicous. Coincidentaly, I just bought a large bag of peaches today. Thanks for sharing this.

    If I were to win the vanilla beans, they would most definately have to go into homemade ice cream. Maybe with a peach sauce on top? ๐Ÿ™‚

  4. Oh my, that sounds so good. Love white peaches!

    I went crazy with vanilla bean in my jamming this year. I have cherry vanilla bean, strawberry vanilla bean, and yes, even blueberry vanilla bean jam. They are all so good! I take my leftover scraped beans and put them in cherry lemonade for a few hours. I’m pretty much a vanilla bean addict.

  5. Let me count the ways I heart vanilla.

    First, I’m a baker and caker, so there’s that. All pastries, cakes, fillings, and frostings that come from my kitchen are 100% from scratch, and there’s not a drop of imitation flavoring to be found.

    Secondly, have you ever made or eaten pastry cream? OMG. It’s like the best vanilla pudding EVER.

    Thirdly, well, it’s just about the most ubiquitous sweet flavoring a cook could ask for.

  6. I forgot to add that I’m currently making a bottle of my own vanilla extract via an experiment. I know you can use a split bean in a bottle of vodka to make it, but I thought I’d try Bushmill’s Irish whiskey instead! :O

  7. I love to put vanilla on some bananas heated up with sugar till they caramelize, and then pour that onto vanilla icecream. Vanilla OD ๐Ÿ™‚

  8. I don’t need to win any vanilla – I have more than you can shake a stick at – but I wanted to say that I know what I’m canning next weekend! Peaches are totally in season right now. YUM!

  9. Neat! I love vanilla and am using the last of my good Madagascar beans for vanilla sugar, just to have around, but I would really like to make vanilla extract this year for my holiday baking.

  10. Vanilla sounds like the perfect way to round out a peach… mmmm, it’s late at night but I want to make this recipe NOW ๐Ÿ™‚

  11. Apicius has a recipe for how to make asafoetida last longer – which was basically not to use the asaphoetida, but instead to nestle pine nuts into your container until the picked up all the flavor of the resin and then to pound them to powder and use them, instead.

    I find whole vanilla bean intimidating and too special to use, so I have a similar practice. Vanilla beans get split and scraped and mixed with sugar to age (and, actually, a friend of mine does this stage most of the time). And then once there is a completed batch of vanilla sugar, that gets used for all kinds of joy. And then the beans do not yet get thrown out – they instead are stacked in a jar with even more sugar, for longer term storage. And I use them like bay leaves (removing after cooking) for jams and sauces and syrups. If it’s a simple syrup, then the vanilla pieces can even be returned to the sugar for reuse at a future date.

    There’s a pear jam sold by Williams Sonoma that has just a centimeter long scrap of (probably similarly reused) vanilla – and than is enough to flavor the whole jar by the time you use it. And, yes, it’s not just the cooking with because I’ve tried that on my own as well.


    So I was looking at your three apple jam recipes, and could you speak more about the apples not breaking down when cooked with sugar? Linvilla Orchards sells this apple preserve which is like apple jelly with slivers of apple added in such a way that they aren’t particularly mushy. I forgot to buy some when I was there last weekend, and so I’ve been vaguely pining for this jam (and looking at my apples wondering if it’s made by making a jelly and then throwing pieces in near the end). Any ideas on the methodology?

  12. Half (or even a third) of a vanilla bean makes for some seriously delicious orange marmalade. I put part of a vanilla bean in a batch of peach jam a couple of weeks ago, but I have to say the peach jam with lemon, ancho chile, and nutmeg surpasses the vanilla attempt.

    The New York Times had a whole spread about vanilla a few years back, and the vanilla cheesecake recipe they printed for it…well, “delicious” doesn’t do it justice.

  13. Is it odd that I never think of canning a sauce? It’s always jams, preserves, etc on the sweet end of things. This totally changes my perspective.

    And I looooove anything with vanilla bean in it. I would treat these beans well. My new favorite thing is butterscotch sauce. Sweet, full of vanilla bean and a good cut of salt in there, absolutely divine.

  14. My favorite way to use vanilla is in creme anglaise, I think. Nothing beats a perfectly made creme anglaise with good vanilla, although lots of things come very close.

  15. I’ve never actually had the opportunity to try vanilla beans, but I love using vanilla extract. I love using it to make vanilla ice cream, and when I make peach jam during the summer, I always have to do at least some with vanilla, because the combination of the flavors and peach and vanilla are so awesome.

  16. I’ll have to try to talk my Mom into making some of this sauce next week when I go up to her place to help her do canning for the year. It sounds so yummy and I can think of several ways to use it. Thanks for the recipe. I’d love to have the real vanilla beans too, for baking or making icecream.

  17. Can I ask why the processing is 15 minutes? Can I assume that is for 1000 feet and under? I would think it would be 5 or 10 minutes at the most and only 10 minutes if you didn’t sterilize the jars.

  18. By the way, I love a reason to use a vanilla bean. My son gave me 12 of them and I haven’t thought of one way to use them. Now I just have to see if I can afford to buy the peaches.

  19. My favorite way to use vanillabeans is to make homemade vanilla ice cream. The little black specks give so much more added flavor.

    maynekitty [at] live [dot] com

  20. Panna Cotta!

    Your recipe sounds great – I think I am gonna try this with the flat peaches – do you know this variety?

  21. A favorite use of vanilla is to add it, along with a little brown sugar – – to fat free cottage cheese. I then use the blend to replace ricotta in vegetable lasagna – keeping the meal fat free while adding the depth of flavor.

  22. White peaches are coming in strong here too, and I love it! Like you, until a few years ago my contact with white peaches was limited, and I prefered the yellow anyway. That has entirely changed, and I’ll gladly say that our favorite local orchard has the most delicious white peaches I’ve ever tasted. Going to pick them is a joy, just thinking of all the ways they will be preserved and eaten.

    Peach butter – I made a batch over this past weekend, but adding vanilla (or any other flavor for that matter) never hit me. I’d love to make peach pancakes with a bit of vanilla or in my first attempt at fruit syrups…

  23. I’m thinking how yummy some fresh peach and vanilla ice cream would taste! Seeing everyone’s fresh peaches I’m very tempted to put in a couple of my own trees!

    My favorite way to use vanilla – creme brulee…mmmmmm

  24. That looks like a wonderful way to use vanilla! I’d have to say my favorite way to use vanilla is by trying something new – either a new recipe containing it, or adding it to a recipe that doesn’t include it but seems to be crying out for it.

  25. Honestly it doesn’t matter to me what the vanilla is being used for, although I have a very good recipe for vanilla and chocolate ribbon cookies, and also like it with pears. My favorite part of working with vanilla is licking my fingers after I am done scraping the bean…

  26. I put up so many peaches this summer – peach BBQ sauce, brandied peaches, peaches in lavender honey, half peaches and peach butter! I love peaches.

    My favorite way to use vanilla beans is in homemade vanilla ice cream.

  27. Well having recently discovered REAL food, I have never had honest to goodness REAL vanilla extract. And because I am some sort of wacko I refuse ot buy any (fake or real) at the store at the moment because I was hunting for vanilla beans to make my own homemade vanilla extract. I have a nice bottle of rum waiting for the cause! ๐Ÿ™‚

  28. wow–that sounds completely delicious…i thiiiink i can still get some peaches around here, i may have to try this. as for the vanilla, i’ve always wanted to make vanilla sugar. for my coffee. oh yum.

  29. I love using vanilla beans to make homemade vanilla extract – store bought taste does not even compare to homemade.

  30. I must admit that after reading on your blog that you can add a vanilla bean to jam, I have been adding it to a lot of batches. My favorites were Peach Vanilla Syrup and Rhubarb Vanilla jam. Oh, and Mango Vanilla Jam. Mmmm.

  31. Ohhhhh this looks so delicious!!! Vanilla, let me count the ways….boy, it’s hard to pick one! I’d say one of my favorite ways to use vanilla would be to make homemade vanilla pudding to layer in a batch of Banana Puddin’…and if pressed for another one, I’d have to say I love using Nielson-Massey’s vanilla bean paste in a luscious buttercream frosting. Thanks for the contest!

  32. Oh, I love vanilla beans. I keep threatening to break one open and rub it on my neck for perfume. Rather, though, my next real vanilla bean project is to make my own vanilla extract to package up in pretty little bottles for Christmas gifts.

  33. Mmmm. Vanilla…I think I like it best in…everything! Pancakes, cupcakes, jam…everything. Thanks for hosting a contest!

  34. I use vanilla beans to make vanilla sugar for topping my creme brulees. I haven’t used any in canning yet, I am in love with ginger in my peaches.

  35. Straight up your vanilla peach cream sounds fabulous. I have been harvesting the peach tree next door for the past two weekends straight and been a canning fool…but the idea of making some vanilla peach butter is tempting. Personally, I’m looking for some good raspberries to make a melba cream! But what to do with vanilla beans…homemade ice cream!!! is a dead-on winner in my book, followed closely by vanilla custard…or maybe some vanilla cream cupcakes with vanilla buttercream…my kitchen would smell so good after making all of those items!

  36. I have been loving peaches this year so I am definitely going to have to try this.

    My favorite uses for vanilla beans are making my own vanilla extract and making vanilla bean scones with vanilla icing (similar to the ones you get at Starbucks).

  37. Yum, that looks good. I have a 1/2 bushel of peaches in my fridge waiting for something special. This might be it. As far as vanilla goes, I love to throw a scraped bean into my apples when I make applesauce. Just one bean makes the whole pot taste of apple pie filling without any added sugar. It is my family’s favorite applesauce.

  38. I make my own vanilla extract. I keep a small jar in my cupboard with some quality rum and vanilla pods. I refresh it when I start to run low by adding more vanilla pods and rum. I don’t bother to take out the old pods.

  39. I’ve been making peach butter this summer, too. I can’t get enough of it. I love flecks of vanilla bean in cheesecake. Yum!

  40. I just ordered 10 Vanilla beans to make homemade vanilla extract for some Christmas gifts. And some for me of course!

  41. I made a peach-raspberry jam yesterday which ended up being a little saucy – I can’t wait to eat it in my yogurt too! Its the best!

    As for vanilla… I like a warm cup of milk before bed with a dash of vanilla and a wee bit of honey. Mmmm.

  42. I buy Vanilla beans and make Vanilla Sugar all the time.I just plop the whole bean (I split it) into a jar of sugar….shake it…few days later shake it….few days later shake it…etc. Makes the best flavorful sugar.I use it in baking as well as teas.
    By the way, now I’m inspired to get 10 lbs of peaches and make some sauce before peach seasons over. ๐Ÿ™‚

  43. My favorite vanilla application is probably cookies, but I’d use the beans for a pear butter recipe I saw recently since the tree in front of our house is just busting with pears.

  44. My favorite way to use vanilla is in the 3 vanilla cupcakes that I make. I use Vanilla sugar (sugar that has been stored with vanilla beans for at least several weeks so that it absorbs the flavor), vanilla beans, and top the vanilla icing off with vanilla sea salt. YUM!

  45. I’m kind of classic with the vanilla. Angel Food Cake or Ice Cream all the way.
    Although when I lived in CA my favorite was to roast apricots with sugar, a touch of honey and half a vanilla bean. Serve with Crรจme Fraรฎche…wow!

  46. I make a zucchini bread that calls for 5 tablespoons of vanilla. The flavor of the vanilla and the mix of the veggie is amazing.

  47. I use vanilla in so many things…such as in my instant VitaMix ice cream and in my raw vegan cookie dough balls. Yum! Thanks!

  48. Creme brulee, hands down. It’s sweet vanilla-scented perfection in a ramekin. It’s 9:30 in the morning and I’m salivating just thinking about it!

  49. You’re making me crave white peaches and all I bought this week at the farm stand was yellow!

    Thanks for the giveaway offer–my favorite way to use vanilla is in a smoothie. It’s unexpected, but a dash of vanilla in a berry smoothie is delicious! I even add it to a peanut butter and banana smoothie too!

  50. I love vanilla bean in EVERYTHING! Last year for cmas i gave away vanilla syrup…which everyone RAVED about. adding fresh vanilla bean to a pound cake….to sugar….to anything!

  51. If you’re a meat-a-tarian, try the peach sauce as a glaze for pork roast. Sooo delicious.

    As for vanilla, my favorite uses are vanilla sugar and homemade vanilla flavoring (using cheap vodka). Have quarts of each going in the pantry as we speak, need moar beanz! ๐Ÿ™‚

  52. I love to simmer split vanilla beans in milk for a nice custard – although Kristen’s suggestion for a vanilla bourbon peach pie sounds amazing!

  53. I make homemade vanilla extract using 2 vanilla beans and a cup of vodka. When I use up 1/3 of the jar, I just add more vodka. Perfect for baking, etc….

  54. Vanilla beans…. I think vanilla ice cream is what I would make with the vanilla beans. I have also been dreaming of making ice cream sandwiches all summer so vanilla ice cream chocolate cookie sandwiches.

  55. Recently my favorite vanilla-bean recipe has been rhubarb-vanilla compote (which I use to make galettes…)–inspired by smittenkitchen.com. So wonderful. (This peach sauce also looks wonderful, by the way!)

  56. My favorite way to use whole vanilla beans is in any kind of ice cream, I love being able to see the flecks. I’ve always wanted to make my own vanilla extract though; that’s next on my list.

  57. mmmm! I definitely want to try the vanilla white peach butter…. it seems like it would be amazing on crepes, which I LOVE to add fresh ground vanilla beans to!

  58. I love making vanilla bean cupcakes! But really I love anything with vanilla in it. I once visited a restaurant solely because they had vanilla mashed potatoes.

  59. I am gaga over peaches right now and that silky sauce is calling to me. I love making creme brulee with vanilla beans, but my FAVOURITE part is sticking the leftover bean in my sugar jar.

  60. I have not had a lot of experience adding real vanilla bean to recipes, only to a cake recipe once when my mother gave me some vanilla bean to try. As vanilla is a great favorite of mine, I’d love to try making vanilla ice cream to go over peaches. ๐Ÿ™‚

  61. There are so many delectable uses for vanilla beans! Some of my favorites: poke into a jar of coarse, raw sugar and let it mingle for awhile to make delicious vanilla sugar (great on muffins, breads, scones, cookies…); do the same with a jar of kosher salt and use in a grilled watermelon, fresh mint, feta salad (with sweet balsamic dressing) or as a rub on salmon for the grill; scrape the seeds into batter for pound cake, pancakes, muffins, scones, or shortcake for amazing strawberry shortcake; scrape into a saucepan of milk and add fresh grated nutmeg and cinnamon – warm and enjoy in a cozy mug on a brisk, winter night! Vanilla beans are black gold in my book! ๐Ÿ™‚

  62. Rhubarb vanilla jam is heavenly. However, my favorite thing is homemade vanilla extract. Just let some beans steep in some booze for a few weeks and you have an unlimited supply of extract. You can just keep topping the jar up with alcohol as needed. I also put scraped vanilla pods (after using the seeds for a recipe) into a jar of sugar to have vanilla sugar on hand.

  63. Wow, that peach sauce sounds amazing! I like to make ginger butterscotch sauce with vanilla beans. And then eat it with a spoon.

  64. One of my favorite ways to use vanilla beans is in a refreshing non-alcoholic drink. It is very simple and is just wonderful with some fresh mint as a garnish. Take one gallon of water add 1-2 oranges (sliced) add a vanilla bean cut length wise but do not scrape the seeds out. Cover and place in fridge overnight. Like an orange creamsicle in a glass.

  65. For my summer jamming & canning recipes which involve vanilla, I like to use vanilla infused organic sugar rather than the plain stuff. Flavored sugars, such as vanilla and lavender, are lovely additions to my canning.

    -the redhead-

  66. This is going to be a canning weekend for me, as I’m planning to put away a large amount of tomatoes and pickled jalapenos.

    My favorite way to use vanilla though is in any thing that I’ve added chocolate too…and most frequently vanilla goes into my lighter and cheaper version of a frappacino. I blend about five frozen cubes of coffee (made using the cold brew method), about a cup of milk (generally 2%) a splash of good quality vanilla extract, and maybe a wee bit of sweetener. Good, fast, and much cheaper than an Sbux addiction.

  67. I wish I had read this before freezing the flat of peaches I got last weekend. I guess the next batch will become peach butter.

  68. Since falling in love with vanilla bean ice cream at Lenny’s across the street from my elem., school, P.S. 164 in Brooklyn, it has remained my favorite flavor. It is the flavor and the quality of the bean that I test out all ice cream and gelatos(sp.) around the world. It is the first ice cream flavor I make for the summer. Love the audacity of the idea to extend the experience with the peaches and whipped cream.

  69. Vanilla makes just about everything better, but my faves are homemade vanilla ice cream and my new discovery, homemade vanilla yogurt. (No reason to ever go back to commercially prepared yogurt!)

  70. Big surprise – Vanilla Bean Ice cream!!! Although I just got done with only my 5th canning attempt, and I made your Vanilla Rhubarb jam… WOW, that was good on yogurt, toast, and ice cream!!!

  71. I’d love to receive some vanilla beans. I’ve actually never cooked with them, b/c when I look at the cost of a bottle of vanilla, and the cost of one vanilla bean (somewhere around $11 here in Spokane WA when you can find them), I always cheap out and opt for the extract. That said, I would totally make this sauce with them if I won (and some vanilla ice cream). Peaches are in my top five favorite fruits, and I can a couple of boxes every year. Yum.

  72. First of all – YUM. I canned 13 pints of peaches myself yesterday, and was thinking how lovely they would be with vanilla, if only I had a recipe… Guess I know what’s next on my canning list!

    And thanks for the tip about peeling – I was blanching them pre-halving yesterday and had a heck of a time not bruising them. Mine were ready to cool and peel after only about 10 seconds in the boiling water, though.

    And I will add vanilla to just about anything, but my favorite application is probably in blueberry syrup for pancakes. To die for!!

  73. I made vanilla “buttercream” (vegan) with vanilla beans once, and it was fantastic! So far, my favorite use for vanilla beans.
    Also: why didn’t I think to make peach sauce with the half a bushel of white peaches that I had a few weeks ago?! I’m kicking myself.

  74. A few months ago I bought all the bulk vanilla beans the local HFS had. They were pretty dried out [I should have asked for a disc.], but they broke apart easily into 1 inch sections. So with $38 in beans, and 4 months soaking in an $8 bottle of locally brewed vodka, I have a practically never ending supply of vanilla extract! I use it in everything! My favorite recipe is 2tsp in a quart of strained Water Kefir left to ferment another day on the counter. The best “cream soda” ever!
    Do you have a substitution ratio for using powdered citric acid vs lemon juice? In the event my lemon juice goes bad [we never get through the whole bottle before it expires] I bought a bottle of the powder specifically for canning.

  75. I use vanilla beans to make vanilla ice cream. Now that I started canning, I can’t wait to top my ice cream with my canned peaches.

  76. I love ice cream of all types and guess which is my favorite…vanilla of course. This afternoon I’m making a basic vanilla recipe and adding chopped elberta peachs.

  77. After reading this I cannot wait to get to the farmers markets this week for some flats of peaches. I love to store away some organic sugar in glass jars with vanilla beans. It just gets better as time goes by. It’s the best for special desserts especially poached fruit and I love it in coffee also.

  78. When I was a kid I thought that vanilla flavor meant plain, but now I appreciate vanilla so much more! My very favorite thing is vanilla scented fragrances, but for cooking I like vanilla in a mixed fruit compote served with cream.

  79. I love to bake and that is really the only way I’ve used vanilla so far but as I get more comfortable in the kitchen I keep trying new things so who knows what’s next.

  80. I must admit that I haven’t caught the white peach love; they just seem to me to be less flavorful than yellow peaches. I can understand the love of a more subtle, more floral peach; but when I have white peaches here they just seem…less. I inevitably go back to my standard, smack-you-in-the-face-with-peach-flavor yellow peaches.

    I do love vanilla bean in canning; of course they are great in baked goods, but the flecks of bean can look so beautiful in a jam or preserve where the extract would just add a tinge of brown. One of my favorite marmalades is pink grapefruit with bourbon vanilla bean. Yum.

  81. I have become such a vanilla bean addict, I’ll try pretty much any recipe that involves one! I don’t know if I could pick a favorite, but in our household, the vanilla bean dishes that reappear time and again are vanilla rice pudding and creamy squash soup.

  82. Oops, I commented earlier but didn’t include my favorite way to use vanilla.

    I love vanilla and add it to almost everything sweet or baked. I finally figured out that vanilla was the secret ingredient missing in my home-made chai lattes.

    But my favorite use for a vanilla bean (which I don’t splurge on that often) is definitely homemade vanilla ice cream.

  83. yummy! I just found your website a few weeks ago and love it! I think one of my favorite ways to use vanilla is to make myself a cup of warm/steamed milk with vanilla. I grew up in europe where they have vanilla sugar so i usually use that.

  84. Honestly, my list is ongoing and endless. I go through vanilla extract and beans like water. Due to my toddler son’s severe food allergies I make everything from scratch. So it would do into jams, veggie/fruit muffins, granola, sunbutter gluten-free oat bars, and gluten-free garden cake.

  85. I’m fairly new to canning (boiling water canning and pressure canning). One of my first batches of jam was strawberry/vanilla jam and have to admit it was delicious!!! Just a hint of vanilla makes such a big difference. I’ll definitely be saving this recipe as I LOVE peaches!

  86. I just finished making a massive batch of peach jam with a half bushel of beautiful Red Haven peaches I got last week. It went into 3 variations: peach & lemon ginger tea, peach butterscotch & peach chardonnay.

    As for the vanilla beans, if I could afford enough of them I would put them in just about everything! And often did when I worked as the executive pastry chef of some restaurants (hey, I didnt have to pay for them … just fill in the order request). But for my own use – nothing beats homemade vanilla bean ice cream. Not to mention with enough base you can make any number of other ice cream flavors from it. I also like to grind the beans to either use as a paste or make my own extract.

  87. I have a jar of confectioner’s sugar that I keep a couple split vanilla beans stuck down in it…makes wonderful vanilla sugar for special baking projects, or for sprinkling over french toast ๐Ÿ™‚

  88. I bought some pineapple-vanilla jam once which was like perfection in a jar, and I’ve always wanted to re-create it. Here’s hoping!

  89. I too love the white peaches for eating. I’m about to buy more peaches, so I’ll have to look for the white’s and make this sauce. Sounds delicious.

    I’d love some vanilla beans. I bake A LOT and use A LOT of vanilla extract, and I recently found some instructions on how to make your own and would love to try it.

  90. I would use the beans to make vanilla sugar and vanilla extract, as well as vanilla pudding. Thanks for the chance to win!

  91. Dulce de Leche! this was one of the first recipes I tried after subscribing to your blog and it made for excellent holidays gifts and many pans of caramel-swirl brownies.

  92. I’m slightly embarrassed to say I’ve never cooked with vanilla beans – I just haven’t gotten around to it yet. But I would love to make my own vanilla extract, vanilla sugar, flavored liqueur… the trouble would be knowing where to start!

  93. I love white peaches too. I would love to try your recipe for white peach with vanilla. By the way, I tried your slow cooker blueberry jam and it was really good. I used to know only store bought vanilla extract and it was all right, but then I had baked goods made with real vanilla beans and what a difference. I love using vanilla in my eggs for french toast and for my coffee. Thanks for the canning inspiration.

  94. I recently discovered your site and have been so intrigued by canning that I’m vowing to do some next summer. My favorite way to use vanilla beans is in a pastry cream/sauce that I layer over berries, it reminds me of a beautiful dessert I used to get at a steakhouse (before I moved to the middle of nowhere). I use NM vanilla extract all the time, but their vanilla beans, my goodness, I imagine it to be luxurious.

  95. I will lovingly use a vanilla bean to poach some pears with cranberries, vanilla, and cinnamon. This started out as a Thanksgiving dish, but now it’s something that I enjoy all through the year (thanks to canned pears and frozen cranberries) over vanilla yogurt.

  96. My favorite user for Vanilla (surprisingly) is in rice. I love the sweet flavor of vanilla rice and it pairs wonderfully with a savory meat.

  97. Peach butter sounds wonderful! Like others, I have yet to use vanilla beans in recipes but vanilla extract goes in many of my favorite baked goods!

  98. My favorite use of vanilla beans is probably a vanilla bean scone recipe from the Pioneer Woman blog, but close to that bliss is vanila ice cream, and your rhubarb vanilla jam (which my the way is wonderful on ice cream).

  99. Man oh man does this look yummy.
    My favorite way to use vanilla is in the winter fruit salad on smittenkitchen. That syrup is so yummy and totally useful for all kinds of other tasty treats.

  100. I absolutely HAVE to try this recipe. Personally, when it comes to vanilla, I love to buy different liquors and soak my bean so I have different varieties of vanilla extracts for my baking. Then some of my favorite uses are baked custards, biscotti cookies and cream pies! YUM!

  101. Mmmm…vanilla beans and good vodka make excellent homemade vanilla extract, and creme’ brulee’, and ice cream…but I think my FAVORITE way is to flavor heavy cream, and then pour that over apple pie, or peach cobbler, or in coffee…yum!

  102. I just picked my first white peaches this past weekend, and plan to use them in place of the apricots from your apricot blackberry jam recipe. I’ve never had white peaches before but thought they’d be a good substitute in the recipe since apricots are a little more hard to come by right now.

    My favorite use for vanilla so far has been in the raspberry vanilla jam I made last year, followed closely by craping the beans’ inner vanilla paste into a creme brulee! Yum!

  103. Yum Peach butter. Sounds delish. We put up peaches in the freezer this year in small batches so we can make smoothies throughout the summer.

    Never used vanilla bean before, but I’m with the other posters vanilla bean ice cream!

  104. With vanilla beans you can make your own vanilla extract, it’s so easy and and makes great gifts. As well as for baking, I like to brush some vanilla on ham steak before cooking.

  105. I use vanilla in so many things, my family loves my french toast that has vanilla in it (lots). The peaches will soon be coming on here in Utah…peach jam is one of my favorites.


  106. yum, looks delicious!! I have a 1lb bag of citric acid sitting around to use with tomatoes, could I use that instead of the bottled lemon juice (which I can’t use because of allergies)?

    I love to use vanilla in syrups to poach fruit, never fails to impress people (and taste amazing!), plus it’s dead easy!! I’m thinking peaches poached in vanilla-riesling syrup will be on the menu this weekend

  107. Mmm, I can smell that peach sauce from here! So sad that we are all done with our backyard peaches. But I got lots of great stuff preserved from them. Probably my favorite (next to peach nectar) was the peach puree/blackberry jam I read about here. It is soooo good. I have been sieving out the seeds and using it as sauce over ice cream and over pound cake. Delish. But oh. You asked about vanilla. I love anything with vanilla. Earlier this summer I made a lovely plum compote, baked with vanilla. I’d say that’s my current favorite. Thank you for the great site. I love coming by here and seeing what everyone is canning. And I’d love some ideas for pears as I have three huge boxes ripening as we speak ๐Ÿ™‚ Thanks.

  108. Let’s talk vanilla infused anything….simple syrup, vodka, oil….. ๐Ÿ™‚ If there is a way to add vanilla i’m game!

  109. My favorite way to use vanilla is to infuse a bean in granulated sugar. I love getting that hint of vanilla in unexpected places.

  110. Yum! This looks amazing! In my family, vanilla bean is most often used for crรจme brรปlรฉe. My brother-in-law has celiac disease, so it’s a common dessert for family gatherings…no triple chocolate devil’s food cake for us!

  111. I *love* making my own extract with vanilla beans–my current ‘brew’ is in brandy. I have also made pear jelly with vanilla–the taste is *wonderful* and the little specks look absolutely lovely.

  112. Oh my gosh, I almost missed the deadline! I think my favorite way to use vanillla is in the vanilla sugar syrup recipe you posted as a Christmas present. People are still talking to me about their vanilla syrup presents from last year, so I think it was a hit!

  113. What a great way to go back in memories! Thanks for the w.peach recipe, looks great. We have Frog Hollow yellow and white peaches available but I’m not sure they’d make it into the jars, they are so good. I love using vanilla anytime I think of the word “infuse”: in custard, in a container of sugar, in baking, in cooking down fruits. Lovely and exotic aroma.

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