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8 Fresh Peaches from SM Farmer's Market--Ideas?

These peaches are ripe and ready to go--any ideas to use them ASAP? (They got a little tattered in transport...)

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  1. Take brown sugar and butter and reduce to a caramel sauce. Serve over sliced peaches with or without ice cream. Or, slice them and eat them for breakfast. Add sugar or Splenda if they are not sweet enough. That's as simple and ASAP as I can give you.

    1. Invite friends over, cut out the bruises and eat them plain.

      1. I just turned a batch of beautifully ripe peaches into gelato. If you're interested I can find the link to the recipe. It's easy (3 ingredients), doesn't require an ice-cream maker and makes a delicious dessert.

        2 Replies
        1. re: cheryl_h

          I've been on a sorbet bent--tell me more...

          1. re: Funwithfood

            This is the link:

            http://www.latimes.com/features/food/...

            I made mine with creme fraiche and I churned mine in an ice cream maker to keep ice crystallization to a minimum, but as the recipe says you don't need to. It's intensely fruity.

        2. One of my fav's is Peach Melba. Not seen much anymore :(
          Fresh peach slices, good Vanilla ice cream and raspberry sauce! If you want them warmed, I often whip up a quick crumble: oats and or granola, melted butter, sugar and cinnamon. Some times I even use Krusteaz dry pie mix. Spinkle onto slices of peaches in a buttered baking dish. Cook until browned then serve up w/ ice cream or other forms of cream. Even a sprinkle of Amaretto or Chambord! Yum :) KQ

          1 Reply
          1. re: Kitchen Queen

            I posted this same topic on the weekend. I am still enjoying the roast peaches I made using the directions I received here.

            To save you time and skip the search, split and remove pit of each (I had 4 very ripe large peaches).

            I lined a roasting pan with foil and buttered the foil and the outside of each peach half (skin side down).

            In each cavity I put a bit of butter, raisins, maple syrup (oops, no honey but turned out ok---next time I will use honey) and a healthy sprinkle of cinnamon over the peach halves.

            I roasted at 350 for at least 30 minutes--maybe a bit more. I wanted them the consistency of canned peaches and they were perfect. Next time I do this, I will add a spoonful of granola to the cavity for texture.

            When serving, (each nite I have two halves), I let come to room temp and microwave for 15 sec and serve with a dollop of whipped topping.

            It's yummmy delicious.

          2. I'm curious which peaches you bought :-D

            If they're really tasty in their raw state, I prefer not to cook or heat them too much. I love vanilla ice cream, fresh peaches, and a few Persian mulberries or raspberries. Or vanilla panna cotta with sliced peaches and a tart berry sauce. Peaches and raw cream with shortcake or poundcake is nice.

            1 Reply
            1. re: petradish

              I bought the $2/lb peaches from a nice old man. (Someone walked by and said his picture was in the paper, and was also going to be on the side of the city bus.)

              In regard to the now famous Persian mulberries (at least on the LA board), I did purchase a basket ($10!). They were delicous, but I am determined grow these myself at that price :)