You can pretty much convince me on anything that combines sweet and spicy flavours. It’s my favourite combination, and since I tend to have a lot of peaches lying around the house, it only seemed natural to pair it with some heat. I love this syrup and I am sure you will too, especially when paired with the Hot Peach Daiquiri featured in the ‘Battle of the Fruits’.
Peach & Scotch Bonnet Pepper Syrup
- 200 mL Peach Juice see recipe notes for juice
- 50 mL Brown Sugar
- 1 Small Scotch Bonnet sliced
In a saucer, combine all ingredients and bring to a boil
Allow this to simmer for 5 minutes and let it cool to room temperature
Once cooled, refrigerate for a maximum of 1 week
The peach juice was a simple blend of peaches and water. Once blended, you just strain the contents to then make the syrup. You could technically cut up the peaches and place the water and other syrup ingredients into the saucer and allow this to boil. This would then have to be followed with blending and straining. I avoid this method only because I can get sloppy in the kitchen which leads to the inevitable burns. If you aren't as careless at times as I am, then I'd recommend this. Don't forget the scotch bonnet as well!
For a 200mL juice yield that is needed for the syrup, I used 1½ cups of peaches with ½ cup of water.