Sun-Ripened Peachy Vanilla Syrup

• 4 pounds Peaches, Sun-ripened
• 1 cup Water
• 2 cups Turbinado Sugar
• 2 Tablespoons Lemon Juice
• 2 teaspoons Vanilla Exract

1. 1. Sun ripen your peaches until tender. Place them in a window or deck/ patio if you are able to. I left mine out from early morning to late evening. Be careful not to over ripen!
2. 2. Slice up your peaches (keep the skin on) and place in a large sized pot.
3. 3. Add water, turbinado sugar (or any type of sweetener), and lemon juice.
4. 4. Simmer over medium heat until mushy and skins begin to peel off. This took about 20 minutes.
5. 5. Remove from heat, stir in vanilla.
6. 6. Let cool down a little then mix immersion style or in a blender until your desired consistency. If you are a "canner", then follow your own canning instructions.
7. We however cannot keep it around long enough to can! We just keep leftovers in the refrigerator.
8. 7. Serve over pancakes, cheesecake, ice cream or with a bowl and spoon.

peaches, water, turbinado sugar, lemon juice, vanilla

Taken from tastykitchen.com/recipes/condiments/sun-ripened-peachy-vanilla-syrup/ (may not work)