Too Many Peaches - what should I do?
Picked peaches. Here's a recipe from Alice Waters for p'ed peaches that don't need to be processed: http://www.pbs.org/wgbh/victorygarden...
I make the old Southern kind of pickled peaches and can them (lots of recipes via google), but this approximates the taste without the canning.
I make a syrup out of lemon zest, lemon juice, sauternes, cloves, cinnamon, nutmeg, star anise, honey, and a little balsamic vinegar. Blanch the peaches and peel, slice, and let the syrup soak in. From there, chill and serve with fresh mint, or add the peaches to cornbread batter and bake a cornbread-peach cobbler.
Grilled Peaches Jezebel
Prep: 5 min., Grill: 6 min.
1/4 cup honey
2 teaspoons Dijon mustard
1 teaspoon horseradish
6 firm, ripe peaches, halved
Vegetable cooking spray
1. Whisk together first 3 ingredients. Brush half of honey mixture evenly over cut sides of peaches.
2. Coat a cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Arrange peach halves, cut sides up, on grate; grill, covered with grill lid, 3 minutes on each side or until tender and golden. Remove from grill, and brush cut sides of peaches evenly with remaining honey mixture.
Yield: Makes 6 servings Southern Living, AUGUST 2007
we made peach salsa recently and it was very good. it was our version of refrigerator soup in that we were trying to use things up after a farmers market frenzy. (I was inspired by rworange and her $3. per day posts not to let any of those beautiful peaches go to waste!)
diced up lots of peaches, jalapeno, red onion, and avocado, added chopped cilantro, fresh lime juice, salt. awfully simple and quick to do and very refreshing on a hot day. i put it out late afternoon with tortilla chips and it was quickly devoured.
I recently made a batch of Peach Vanilla Rye jam, inspired by my local cookware shop and it was (a) easy and (b) a total hit.
You can find directions on the net for making some (you don't have to can it if you make a small batch, just make sure to keep in the fridge).
But basically, blanch, peel, pit and slice the peaches. I used about 2 pounds.Throw them in a pot with about a 1.5 cups of sugar (or half honey/half sugar, assuming you are using a natural pectin (on which this "recipe" is based) --which is available at Whole Foods, etc.) and then mix 3 tsp of the pectin with 1/4 cup of the sugar. Add a tbsp. of Rye Whiskey, tbsp of vanilla (real stuff, or the insides of a vanilla bean) throw the sugar, 1/4 water, pectin mixture into the pot (non-reactive) and let soften and reduce. Once you get the consistency you like, done! Quick delicious jam.
But again, you'll want to check these instructions against a recipe as I'm a bit of a fly by the seat of my pants cook.
This is a great recipe that is popular at a couple of bakeries in Baltimore and with our family. Most bakery versions are made with a raised dough but my family favorite is not. BTW I'm not a baker, I had to call my cousin for the recipe. Some liken this batter to a pancake mix batter. It will produce a thin cake.
1.5 C flour
1 C sugar
1 or 2 t baking powder (the recipe changed over the years to 2 teaspoons)
1/2 C milk
1/2 t vanilla
Mix dry ingredients then add wet ingredients
Spread in a 9 x 13 pan (it will seem thin)
lay sliced peaches on the surface
dot with butter
bake at 350 for 30 to 40 minutes depending on the peaches you use
sprinkle with cinammon and sugar
I like that it is not overly sweet and alows the sliced peaches to be the star of the recipe. Making Sense tried this and gave it good review
I also tried it this weekend; peaches are all over the Baltimore farmer's markets, and I was inspired. I was not dissapointed; the peaches on top are heavenly. I didn't even bother to peel, I just sliced them up, tossed them with a bit of cinnamon and sugar (rather than sprinkling) and layered them on the batter. Baked at 350 for 35 minutes, and they were perfect.
The cake portion needs a bit of work though. The batter is a bit TOO thin, it dried out on me before I had the peaches to where I wanted them. Plus, the peach cake my family gets from old school Baltimore bakeries has a little bit of a thicker cake layer underneath, and I think that's what I prefer. I plan to make this next weekend for a family get together, and I am going to 1.5 the recipe. Also, I used whole wheat pastry flour (it was all I had!) and that was a definite mistake, texture wise. Next time it'll be AP flour.
Finally, some of the Baltimore bakeries put a glaze on their peach cake, so I melted down some sugar free apricot preserves and spread that across the top right when it came out of the oven. It worked like a charm, so I think I'll be doing that again.
All in all, I definitely recommend giving this recipe a try, and tweaking it to fit your likes and dislikes. It really is a Baltimore classic, and is mighty tasty. Light, not too sweet, really lets the peaches shine... the perfect summer BBQ or open house dessert, I think.
Let me know how it turns out for you Siv. I made a peach cobbler with this recipe, and it was pretty good even though I probably didn't cook the pastry layers enough. A few years ago my coworker shared some peach cobbler from John's in NJ, and the soft cookie dough consistency reeled me in. If by some miracle you have some leftovers don't hesitate to microwave it a bit because it tastes best warm.
How about grilling them. The next time you grill out place them face down on the grill. Their flavor will intensify and they'll get a little caramelized, and they look great with grill marks.
How about some jam or preserves, a chutney, or cook them down and freeze in freezer bags. When I do that I don't add any water or sugar. I just pit them chunk them up, peel and all, and cook them over a medium-low heat and watch them like a baby. They'll freeze just great.
The last time I had too much fruit I made a sweet savory sauce, you could make something loosely based on this.
Just a few thoughts, hope I helped.
Laast year I had a bunch of peaches that were starting to shrivel, so I blended them with some simple syrup, a little citric acid, and a lot of tequila. Then I froze it most of the way in the blender jar, blended it again, added some more tequila, and put it back in the freezer for a little bit. It was so wonderful-tasting I couldn't believe it, and it takes more blended peaches than you'd think to fill up a blender jar. If you add enough tequila (you could use rum, too) it won't freeze solid and you can just buzz it again before you pour and then just store it in the freezer (if there's any left over- I never had that problem, sadly).