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Sep 8, 2006 04:18 PM

Too many peaches....

Hi all--

I have 7 pounds of lovely ripe local peaches sitting in my kitchen.

Since the CSA has also provided 3 - 4 pounds of lovely ripe peaches for each of the past 3 weeks, I've already made peach tart, peach pie, peach coffee cake, and peach preserves.

I'm running out of ideas.

Anybody have some good peach recipes out there?

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  1. Cobbler! Easy-cheesy, and ATK has a good recipe.

    1. I just pickled about 5-6 lbs of peaches last weekend. I don't know how they'll taste, I'm trying to see if I can replicate some peaches that were served with jamon serrano as an appetizer in a local restaurant. They were wonderful, sweet-tart and still a little crisp.

      If you're interested, the recipe is very easy, just some sugar, water, vinegar, cinnamon sticks, bay leaves. Make a syrup, add peeled and halved peaches while syrup is hot. Let cool and infuse for a day. Can in hot water bath. You can probably skip this last stage if you eat them within a week or two. I got 2 quarts out of this.

      1. . . .and then, if you are really adventurous, you could ferment them! I just fermented 26 lbs of peaches about 5 weeks ago. The juice is fabulous! (Every cook should try it, even if it's only once) IMO anyway.

        2 Replies
        1. re: totalcolour

          Fermented peaches? Please elaborate.

          1. re: gorboduc

            Sorry, I left out an important word there - makes WINE! Toss them (minus pits) into a big bucket, add water and sugar (or not), some wine yeast and leave it for a few weeks. (Abbreviated version) I use the leftover "goo", the pulp, for the compost, it grows fabulous worms. The wine goes well with all sorts of deserts, and some main courses, like shrimp. One should never waste a good bushell of friut!

        2. Here are some ideas. Haven't made them so I don't have a recipe to provide...

          peach ice cream
          peach salsa
          grilled peaches served with ice cream

          1. Grill them and serve them in salad with creamy cheese (anything from burrata to plain ol' chevre will work) and salty country-style ham.