Let stand, tossing occasionally, until
peaches release their juices and sugar is dissolved, about 1 hour.
Not exact matches
Let cook until the
peaches start to soften and they
release their
juices before adding in the maple syrup.
Briefly bruise the
peaches with the back of a spoon, just until they
release some
juices.
Depending on the ripeness / juiciness of the
peaches, as you cut the pie to serve... you could still have it kind of fall apart because the
peach pieces will start to
release some
juice.
As the pie cooks, and the
peach juices release and bubble, the brown sugar in the filling adds a welcome caramel element, which is further enhanced with vanilla and warming spices — cinnamon, cloves, and ginger.
Let the
peaches simmer over low heat for about 5 minutes or until they
release some of their
juices and yield a syrupy mixture.
Add
peaches, remove from heat, and stir until
juices are
released and sugar has melted completely, about 1 minute.
Secondly, the chia seeds sopped up a lot of the
released peach juice and this was more pronounced when I ate the leftovers.
Toss together the ingredients in a non-reactive bowl and let sit, covered, overnight to allow the
peaches to soften and
release their
juices.
Reduce heat of grill to medium and grill
peaches 1 minute per side or until just starting to
release their
juices and and onions 3 minutes per side, or until softened.