What's an easy peaches recipe--enjoy now, eat later too??
I have several peaches and I would like to make something with them that I could enjoy after preparing and then store the leftovers for enjoying later in the week. I was think of cutting them in half, removing the pits and broiling or baking. Ideally, I would like to eat one a day (I have 4 ripe ones). What temp should I use? How long? What would be good yummy ingredients to use/add? I don't want it to be too sweet--peaches are already perfectly sweet. Thanks.
I don't have an actual recipe, but this is what I do with our wonderful peaches. I cut them in half and remove the stones. Then I rub with butter, put some honey in the stone cavity and sprinkle with cinnamon and roast at 350 until good degree of softeness (approx 20 minutes--depends on ripeness of fruit. Then I eat as is, or with raspberries, whipped cream, sour cream, light cream or ice cream--whipped sweetened mascarpone is also good and so is ricotta (sweetened slightly). I don't bother to take the skin of but you can easily slip them off after roasting. Just thinking about it is sending me out on the road to my favourite fruit stand.
You could also make peach gelato. There was a great recipe by Carb Lover last summer. You could prob do a search and find (maybe under her name) or look on line for another recipe. Good Luck!
One of my favorites is an Italian dish where you take amaretti cookies (almond cookies) and smash them up with a little egg yolk, sugar and wine (cinnamon and nutmeg if you like), mound in the cavity, and bake in a little sweet wine (or wine and sugar).
This may or may not be what you are looking for, but you can use your peaches to make a savory sauce. Coincidentally, I made this recipe just last night from my newly purchased cookbook (It's great, by the way.) using 4 roasted peaches. I was looking to use some nice thick Berkshire pork steaks I picked up and some peaches I had on hand about to go overripe. Turned out pretty good, if I may say so. I only used half the peach sauce that I hope to use again in a couple days.
Roasted Pork Chops with Peaches and Basil
Chris Douglass, Icarus, Boston
from Chef, Interrupted by Melissa Clark
Blanch, slip off the skins, slice and pit. Combine with a bit of dark brown sugar and bourbon. Allow to stand until the sugar is dissolved and the peaches combine with the flavors. Top vanilla ice cream or make peach shortcake.
How can you say no to peach cobbler, or crumble, or the French Peach Cake, pg. 607 in Joy of Cooking?
but maybe you don't want something so decadent...