Bushel of frozen peaches - what to make?
Well, we brought home a bushel of peaches from a trip to the country yesterday. They smelled marvelous! I blanched them in hot water for 1-2 minutes, slipped the skin off, cut them into eigths and froze them in 5-6 cup portions using my food saver vacuum sealer. I think we will have fresh peaches all through the winter! Already did a great cobbler using Cook's Illustrated recipe last night. Looking for other suggestions, peach crisp? peach ice cream? peach galette? peach cake? Husband seems to think some kind of chicken recipe would be yummy using peaches and an apricot/mustard/wasabi cooking sauce I haven't yet opened. Please send suggestions, thanks!
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TexasToast
Aug 27, 2006 03:49 PM
I second the white peach sangia or a daiquiri.
Here's a favorite White Peach Sangria recipe from chef Nick Badovinus at Fireside Pies, in Dallas, TX.
It's simple, but very delicious.
Enjoy!
TT
Ingredients:
4 oz Chilled White Wine (Nick suggests Chardonnay, but most full, dry whites will do)
4 oz Peach Nectar (Jumex or Looza)
1/2 oz Brandy (El Presidente preferred)
1/2 oz Peach Schnapps
Fresh Squeezed Lime Juice to tasteDirections
Combine all ingredients in a cocktail shaker with ice. Shake and serve with an orange, cherry, lemon, and lime.
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designerboy01
Aug 27, 2006 09:26 AM
Your husband has a good idea. I'm thinking about a chicken dish slow cooked in its own juices with peaches. Never made it but its a good idea. You can puree some and make sangria too! Freeze some and make a sorbet.
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We made peach/blueberry crisp last night that turned out great. I took a frozen bag of peaches (about 5-6 cups), defrosted halfway in microwave. Greased a 9" square baking dish. Dumped in peaches, half pint of blueberries, mixed with 1/3 cup white sugar, cinnamon & vanilla. Mixed up 1 cup oatmeal, 1 cup granola, 1/2 cup AP flour, 1/2 cup brown sugar, cinnamon, and 1/2 stick softened butter to make topping and sprinkled over fruit. Baked at 350 for 40 minutes. Served with premium vanilla ice cream (Graeters of course!). Yum, yum. You might want to add a little more sugar, as we don't like our stuff very sweet.
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monkeyrotica
Aug 22, 2006 07:24 PM
Jacques Pepin has a peach recipe where he just took a can of peaches, emptied the syrup out, heated it in a pan until it turned into caramel, poured it over the peaches, and topped it with crushed pistachios. Could probably do the same thing with a simple syrup reduction.
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You could make peach cobbler, peach ice cream, peach and cream yogurt, peach crumble, peach divine cake, peach and another fruit of your choice smoothie, galette is a good idea, peach jelly/perserves are YUMMY, peach cream icing is great over plain vanilla cake....oh man the possibilities are endless!!
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Had the same problem at the cottage last week - three of us brought peaches and 2 of the baskets were getting soft. We had peach crumble one night, and I was challenged to come up for the second night, without having to drive into town for ingredients. I made a tart, with a gingersnap-cookie base, cream cheese (lightened with whipped cream)filling, and then roasted the peaches with ginger, cardamom, nutmeg and cinnamon for the top. Reduced the leftover roasting liquid and spiked it with schnapps for a sauce. No leftovers, which is a good sign.
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What a great treat! We went through about 20 - 30 lbs of fresh peaches a couple of weeks ago. I made peach ice cream, a couple of versions; 3 pies - 1 with crumble topping, 2 with lattice tops; 1 peach frangipane galette; 1 peach upside-down cake, and we ate a lot just with ice cream. Most of this is frozen, except the galette which we ate still warm. We've finished about half the ice cream.
I didn't try any savory recipes, but I think something like chicken marbella with peaches instead of prunes would be delicious. Or use peaches in place of figs in Zuni's chicken with figs, honey and vinegar.
