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What's an easy peaches recipe--enjoy now, eat later too??

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  • eve Jul 30, 2006 05:37 AM
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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.

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  1. 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.

    4 Replies
    1. re: faijay

      thank you very much. I am resisting eating it all, but just barely. My honey was kind of funky so I used maple syrup, added raisins too. I cooked longer--about 40 minutes--still held their shape. I can't wait till tomorrow for my next serving.

      1. re: eve

        What do you mean about your honey being funky? Do you not like the flavor? Is it crystalized?... (In that case you only need to reheat it and let it cool.)

        1. re: Ida Red

          it smelled bad--it had been over a year since I used it--there wasn't much left anyway. Time to buy fresh/new supply and pick up a few missing staples for my next cooking project.

        2. re: eve

          I am glad. I too have a tough time resisting them. The roasting really intensifies the peachiness of the fruit. By the way, my honey was funky (i.e. solidified into sugary mass) and was lovely in the peaches. Just melted in and did not spill on the way to the oven.

      2. 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!

        1. 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).

          1. I really love this recipe for individual toffee, pecan, and peach crisps:
            http://www.epicurious.com/recipes/rec...

            Instead of using frozen peaches, as the recipe directs, I use juicy fresh ones.

            1. 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
              http://www.wnyc.org/books/54821

              1. 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.

                1. 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...