I’m a sucker for brunch! And for my birthday meal at my in-laws this past weekend, my MIL made a delicious sweet and savory brunch of chicken and waffles. I helped top it off with this simple and equally sweet and savory, peach habanero syrup. Bonus, leftovers are great for dinner too – thanks, Dee! 🙂
The following is compliments of This Girl’s Gotta Eat:
- 1 cup water
- 1 cup sugar
- 1 habanero pepper, chopped (Choose a pepper size based on your level of comfort with heat, the larger the pepper the more spice it will add to the syrup. Also, leave the seeds and ribs in for more heat, remove them for less heat.)
- 3/4 to 1 cup peach puree (Easiest way is to puree thawed frozen peaches with a little water – which is also my son’s baby food recipe too!)
In a small or medium saucepan, bring water and sugar to boil over medium heat. Cook until sugar dissolves, stirring often. Add the chopped habanero and lower heat to simmer. Cook on low, stirring often, for about 10 minutes. Add the peach puree and continue to cook, and stir, another 10 minutes. Remove from heat and blend with an immersion blender until smooth. Serve warm, and store leftovers in a mason jar in the fridge.
P.S. The consistency of this syrup is on the thin side. That doesn’t bother me, but if you’d prefer it to be thicker, try cooking it longer or adding a bit more sugar at the beginning.