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

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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 :)

            2. I've had a lot of peaches and plums from the CSA and to avoid the fruit flies getting them all (another thread) I've been doing basically this, from a posting last week. I fill the pit hole with honey and sprinkle with cinnamon and bake for about 20 minutes. It's a terrific treat.

              1. You can cut them in half, drizzle with a little amaretto, crunched up amareti cookie crumbs, bake at 350 for 1/2 hr. and serve with vanilla ice cream, or cream fraiche (sp?).

                1. Peach galette. I think they are amazing and really show off the great flavor of peaches.

                  Peel the peaches, and cut into 16 even slices. Sprinkle liberally with sugar, 1 TB lemon juice and just a pinch of salt. Let it macerate for about 45 minutes. Drain over a colander, collecting the juices. Simmer the juices in a saucepan to reduce and just barely start to carmelize. Return that to the peaches and sprinkle all of it with two teaspoons of cornstarch.

                  Make a great butter-based pie dough. Roll it out in one large round or a few smaller ones. Pile the peaches in the middle, leaving about 3 inches free on the outside. When it's piled in, fold the edges over the center. Brush the outside of the crust with cream and put in a 425 oven on a pizza stone until done.

                  Amazing, amazing stuff. Just made this the other day. It's also great to make individual sized galettes. Great for dessert when entertaining.

                  Here's a picture of a galette, just to give you an idea of what they look like (this is an apple one): http://a1412.g.akamai.net/7/1412/243/...

                  1 Reply
                  1. re: adamclyde

                    I did this last week with a mix of blueberries, pitted cherries, and fresh currents from the CSA. It was amazing, and somehow seems more impressive than a regular pie.

                  2. I just made breakfast and this is what I made. Buttermilk waffles with a peach blueberry compote. I took 2 cups of blueberries and 5 peaches. Sliced the peaches and cooked them with the blueberries with some sugar, a cinnamon stick and a scraped vanilla bean. I came out so good spooned over hot waffles. Try it you will love it.

                    1. Peach shortcake is the way to go. You need to cut up the peaches and sugar them, let them sit, with plastic wrap touching the top so they don't brown. Make a biscuit type shortcake, we use the one from the Saveur cooks American cookbook. While the biscuit is baking whip up some real whip cream, slightly sweetened with a touch of vanilla. Split the biscuit, butter it if you desire, top with peaches and whip cream. Put the top back on and more peaches and whip cream. Unbelievable.

                      1. Pit them, quarter them, peel them if you want, then roll each up with some tangy cheese (I use chèvre but that may represent a failure of imagination), enclose in pâte brisée and bake until GBD.

                        1. Recent thread with a very similar request to yours:
                          http://www.chowhound.com/topics/show/...

                          1. Wash and slice peaches (ignore bruises; they're ugly but taste fine). Put in bowl with a big dollop of creole cream cheese. Drizzle with steen's cane syrup (or Lyle's golden syrup). Eat. If you must, sprinkle a little granola on top for textural contrast.