What Mother didn’t do with Blackboy peaches

recipes blackboy peaches

To me Blackboy peaches are as much a part of late summer as dry leaves and ripe tomatoes.    Everyone’s Mum bottled them and that was no bad thing.   I’m sure that bottled Blackboy peaches on weetbix for breakfast made me the girl I am today – damn straight.

bottling blackboy peaches

But the days of rows of quart sized jars of preserves lining the pantry shelves are no longer practical for a lot of families so we are always looking for new ways to use the harvest. Here’s two great recipes I’ve come across recently for using Blackboy peaches both fresh and preserved.

The first recipe is one that uses the syrup left over from bottling Blackboy peaches (and lets face it we’re still going to bottle some because they’re beautiful that way).   A customer gave me this recipe at the end of last season and I saved it to try with this years crop.      You mix the leftover syrup from bottling your peaches with the same quantity of merlot red wine and put it through an ice-cream maker or freeze it and put it through a food processor and re-freeze it.   The recipes says to fold whipped egg whites through it before re-freezing to make it lighter but I didn’t.   It makes an unbelievably excellent sorbet for grown ups.

The second recipe is spiced peaches from my friend Ali.   She bottled golden queen peaches in little pint jars and served them with a lovely ripe camembert.   I’ve used Blackboy peaches and served them with a nice cheddar but they’d be great with blue cheese too.   The sweet/sour syrup and spices compliment the peaches beautifully.

recipes for blackboy peachesSPICED PEACHES (makes 4 pint jars)

  • 2 kg peaches
  • 12 black peppercorns
  • 4 cardamon pods
  • 2 star anise
  • 600 ml white wine vinegar
  • 1 tsp whole cloves
  • 2 cinnamon sticks
  • 1 kg sugar

Bring wine vinegar and spices to a boil, add the sugar and stir over a low heat until completely dissolved.

Halve and stone the peaches – you may choose to peel them but I never do especially if the skins are unblemished – just give them a wipe with a soft cloth to remove the “fur”.

Bring the syrup back to a rolling boil and add the peach halves and simmer for 4-5 minutes – be careful not to over cook so test by piercing with a sharp knife.

Transfer peaches to sterilized jars.

Boil the syrup for a few more minutes to reduce the syrup slightly and pour over the peaches making sure you have distributed the spices between the jars and the peaches are completely covered.

Seal and label and leave for a couple of months for the flavours to develop.  This sweet and sour pickle is delicious with cold meats and divine with cheeses.

Ali uses this recipe with Golden Queen peaches which hold their shape and colour and nectarines which impart a lovely pink colour to the syrup.

grow a blackboy peach tree

So there you have it – a couple of new recipes to try and if you don’t have a blackboy peach tree but you’d like to grow one let me know, I have a few stones spare and they are one of the few stonefruit that will grow true from a stone.












  1. We never have enough Black Boy peaches left over for this!
    There is nothing nicer in the late Summer than standing in the orchard eating peaches – straight off the trees!

    Have you checked out the new looking Get Growing today? Check Directory PLUS – it is AWESOME!


    1. Hi Alison, know what you mean – I had fresh ones for breakfast this morning 🙂 Love your work 🙂

  2. Hi Would love a Black Boy peach stone or two if you have any to spare 🙂 I have left an email request for contact when you have the trees back in stock…..but that was ages ago and I have not yet heard back from you……so maybe should try striking one myself. Many thanks Julie

    1. Hi Julie, thanks for your comment. All this years stones are allocated sorry but if you get some at your farmers market keep the stones and they will grow. Our trees will be back in stock late June and we’ll let you know when they’re in. Heather

  3. I have a very productive tree and share the bounty with my neighbours. Hail caused some damage this year, but still plenty of fruit. My sons don’t like them bottled, but sliced and frozen with sugar, they make a lovely, icy treat. When they are fresh, I puree them in a blender with sugar and with a small amount of added guar gum, then freeze to make a ruby red sorbet. Or, puree fresh peaches with some sugar and brandy – beautiful, ruby red sauce to serve over ice cream.

    1. Thank you – some lovely ideas there. The guar gum in the sorbet sounds interesting. I have a packet of that kicking around the cupboard. I’ve heard the sliced and frozen with sugar idea from another friend too – it sounds lovely.

  4. I made this last week. Perfection. It is beautiful, unusual, and tastes fabulous. Ticks ALL the boxes.

    1. Glad you like it Kitty – they are such a unique flavour aren’t they – a real seasonal treat.

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