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Sep 23, 2002 07:30 PM

Crate of Peaches, What to do with

  • j

For reasons I still don't understand, I bought a box/crate of end of season, smallish, delicous peaches yesterday at the Hollywood Farmer's Market. Sometimes a deal is a deal is a deal. $16

My usual solution is to make freezer pie but my freezer isn't big enough to deal with the bounty. After I finish five pies I project I will still have 10-15 pounds left. (For the record, the Pie and Pastry Bible's peach pie is superb.) Plus, I already have five mini pies in there already.

Suggestions? I might give in and do some canning but I have pretty vague memories of the process and would probably have to expend a fair amount of effort to relearn it.

I am having a cocktail party on Friday. Thoughts?

I tried to find some infused vodka/rum/wine recipes but I only found vin de peche recipes made with peach leaves.

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  1. Peach Chutney. I like a chutney with both sweet and savory flavor, but you can omit the black pepper and onion if you prefer.
    For 5 lbs peaches, first simmer for 20 minutes 1/2 cup raisins/1/2 lb fine chopped dates/1 finely chopped med sweet onion/1 tsp lime rind grated/1 tsp lemon rind grated/1/2 cup chopped candied ginger or 1/4 cup fine grated fresh ginger/1 tsp. allspice/1tsp. coarse ground good black pepper/2 cups cider vinegar/2cups dark brown sugar. Then add chopped peaches and cook at gentle simmer 30 min.
    Should be about 8 1/2 pint jars.

    1. Peaches are terrific grilled, which could figure in some wonderful appetizers for your party. You can find tons of peach recipes on line! Some favorites: peach/apple chutney, pickled peaches, peach marmalade, and (of course!) peach ice cream.

      2 Replies
      1. re: ld

        I agree about the grilled peaches. Cut them in half. Remove the pit and brush all over with honey. Place cut side down on a hot grill intil they start to carmalize. Turn over and continue grilling until just soft. Remove and eat hot or at room temp.

        This also works well for plums and pears.

        1. re: Sid

          In a past issue of MS Living there was a recipe for peaches done like this and served with sabayon (sp?). It's like a custard or light pudding. It looked delicious!

      2. Bellinis! Traditionally, they call for white peach nectar, but you could probably cadge them together nicely with a purée of your peaches, strained and sweetened, a little lemon juice, and champagne. I'm sure you can Google up a recipe or two.

        1. as an appetizer wrap with prosciutto and grill, make peach preserves (canning will come back to you in an instant, i promise), have a smoothie or 10!

          1. I just did this with nectarines and choke cherries.

            Cut peaches in half and remove pits (you can peel as well if you like, I didn't.) Layer peaches in sterlized jars along with sugar. Cover with Brandy, seal and store in a cool dark place for 2-3 months. Turn occasionally.

            Use about 2 cups sugar and 2 cups Brandy for every 2 pounds of peaches.

            1 Reply
            1. re: Sid
              Stanley Stephan

              I second the brandied choice. You don't need to go through the hassle of canning. They are a wonderful reminder of summer in the dead of winter. Wonderful as is or over pound cake or ice cream.