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?
-
-
jenniebnyc
Sep 9, 2006 04:24 AM
Can them.
You'll thank me come January when fruit is expensive and tasteless.
-
Peach Trick: slice peaches, mix with sugar to taste and couple of tablespoons of flour, and freeze in a pan lined with a plastic bag. Then remove the bag of frozen peaches, which will be just in the shape of the pan; this will free up the pan for other uses. Put the frozen peaches back in the freezer, securely wrapped up in their bag. One day next winter, put them back in the same pan (sans plastic bag), thaw, put some supermarket pie crust on top, bake, and you will quickly have a welcome deep-dish fresh peach pie, out of season, without tying up your baking pan in the freezer for months.
-
I have one Peach Memory. I went to visit my family in Arizona years ago during peach season. I knew that we were going to pick a whole bunch of peaches so I compiled a whole bunch of recipes. We made a lot, the best one was the simplest one - much to my surpise:Peaches and Cream Pie: 3/4 cup sugar, 1/2 cup flour, 1 unbaked 9-inch pie shell, 2 cups sliced peaches, 1 cup heavy cream.
Preheat oven 350. Mix sugar and flour. Put about 1/3 of flour mixture into pie shell. Put the peaches (I would not worry too much about the amount - I think the more, the better). Sprinkle in the rest of the flour/sugar mix on top. Pour on the l cup of heavy cream. Bake about 45 minutes: you know, peaches are tender, crust is golden. The result is Peach Cream Brulee. Maybe better.
-
NYchowcook
Sep 9, 2006 02:12 AM
freeze some for when you're sorely missing fresh fruit! that is, after you make peach crisp . . .!
-
bolivianita
Sep 9, 2006 01:34 AM
I don't know if your a drinker but a Mojito (white rum, lime, mint, iceand a splash of soda I think) with peaches is very refreshing. I've been trying out all kinds of peach drinks and another good one is a white sangria with peach.
-
-
This was in an ad by the Dairy Board in a magazine I just read, I haven't made it yet but it sounds good.
Mix together 1 c vanilla yogurt, 3/4 c ricotta, 1/2 t lemon peel, 1 1/2 t lemon juice.
Divide among 4 ramekins 3 c plums or peaches and berries, top with cheese mixture, sprinkle w/ 1/4 c brown sugar - broil 5 min.›1 Reply -
-
Das Ubergeek
Sep 8, 2006 05:37 PM
Grill them and serve them in salad with creamy cheese (anything from burrata to plain ol' chevre will work) and salty country-style ham.
-
-
. . .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-
-
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!
-
-
-
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.
-
