Peach Cajeta
★★★★★
PREP TIME
5 minutes
COOK TIME
1 hour 10 minutes
MAKES
2 cups
Ingredients
1 quart
goat milk
10 ounces
piloncillo (can substitute granulated sugar)
1
cinnamon stick
1/4 teaspoon
baking soda
1/2 cup
ripe peach wedges, skin removed (can swap in canned or thawed frozen peaches, strained)
1/2 cup
white wine
1 tablespoon
vanilla extract
Instructions
- In a 5- to 6-quart, heavy-bottom pot, combine the goat milk, piloncillo, cinnamon, and baking soda. Cook for 45 minutes over medium heat, stirring continuously to avoid burning.
- Add the peaches, white wine, and vanilla. Continue to stir and reduce for another 25 minutes.
- Transfer the cajeta to a bowl to cool before eating.
