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Jul 12, 2008 02:24 PM

What to do with loads of peaches?

My neighbor just dropped by with a large flat of fresh picked peaches. What would you do if you had a bumper crop of peaches? I want to use them while they are still fresh. Would you freeze? Pies? Cobblers? What can I do with all these peaches?

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  1. I just had a ton of peaches from picking my own. I made peach freezer jam, which is so easy you don't have to can it, some peach shortcake, bellinis, a peach pie and we ate some from fresh. I also made skewers of pork, peaches and vidalia onion that we grilled they were good too.

    1. I make alot of cobblers or crisps during the summer with fresh fruit in both the smaller and larger loaf pans, and then freeze. You have them all year long and make great presents. I like peach and blackberries, or cherries etc. Send some my way.

      1. I canned peach chutney, made peach ice cream, froze a peach pie for cooking later, and canned peach puree to use in bellinis. All were great.

        7 Replies
        1. re: sarah galvin

          Amanda Hesser's peach tart.......over and over and over again.

          1. re: tweetie

            I'm going to make that for dessert tonight - can I make it ahead and reheat?


            1. re: MMRuth

              I made this and it was wonderful - turns out you are supposed to make it ahead of time and serve at room temperature. Will post photos tomorrow.

              1. re: MMRuth

                Well, this tart is a great find. I used an extra virgin Spanish olive oil that I had, and was a bit worried that it might be too strong, but it wasn't, and the bottom crust was nice and crunchy, with a slight almond taste from the extract. I thought my peaches may not have been quite ripe enough, so I added a little more sugar, which I probably shouldn't have done - used 4 large ones, rather than 5 small. I wasn't sure what to make of the topping, which is mostly sugar, with a little flour and salt. It ends up making this wonderful sort of gooey gelatinous topping.

                I do wish there were a way to make this in a pan/dish that would make it more presentable at the table. Served it with vanilla ice cream, rather than creme fraiche whipped cream.

                1. re: MMRuth

                  So delighted that you like it. I think I made it twice a week all last summer but I'm trying to use more restraint this year. Not sure how to "tart" up this tart. It really is a homey dish.

                  I eventually came to most enjoy it naked and unadorned so as to not mask its layering of flavors.......the evoo, almond essence and the luscious sweet fruit.

                  Oh my. I think I must make one tomorrow. I even bagged peaches and plums and froze them so that I could enjoy this all fall and winter!

                  1. re: tweetie

                    Thanks for posting about this tart. On Amanda's new website, she's baked it in a tart pan and it presents very well. Here's her updated recipe:

                    I didn't have almond extract, so I used alcohol-free vanilla flavor. I'm unsure if it's the lack of alcohol, but the "exposed" parts of the crust ended up burnt (see pic attached) and had to be scraped off. Or it could be because I used all corn oil versus using half veg oil/half olive oil. In the old recipe, Amanda specified all olive oil.

                    For others attempting this recipe, although it is very simple, don't be lulled into a false sense of security from Amanda's description. You should still shape your crust evenly and plan for the fruit filling to come up to the top of the crust. This means you might need more or less peaches, depending on peach size and peach ripeness, and you might need to add more flour in the pebbly butter mixture that gets sprinkled over top. I needed 1.5 TBSP extra flour.

                    Also, if you want to throw pecans on top like I did, coat them in some of the pebbly mixture first, otherwise they'll burn like in my picture. And I'm not sure how that nectarine got in there. I was feeding it to the little one while peeling peaches and a slice snuck in there somehow.

                  2. re: MMRuth


                    Here you go this is the same recipe but on a page that is a lot easier to follow, and it's made in a tart pan. :)

          2. I love peaches. We've been eating a lot of them this summer. Peach season is pretty much done in central Arizona but the stores will have "Utah Peaches" soon and I'm eagerly looking forward to that.

            Anyway....things we've done this year:

            Pie - plain peach and peach blackberry

            Peach vanilla jam(this was so delicious...I gave some bottles away and wish I'd made more as I only kept two for us. )

            Lots of salads. We found peaches go well with corn, sweet tomatoes and either goat or feta cheese. It's also a nicely complemented by prosciutto - either in a salad, on a pizza or just by itself.

            Peach cobbler

            Grilled peaches

            Peach frozen yogurt

            Peach ginger lime yogurt popsicles

            And of course...the very best way...eaten out of hand, dripping down your chin!


            1. Baltimore Peach Cake! There are a handful of threads, if you do a search.

              1 Reply
              1. re: charmedgirl

                Here's a recent Baltimore Peach Cake thread I found particularly inspiring: