What to do with 3 dozen peaches.
- RHplus Jul 29, 2008 01:20 PM
We recently received several boxes of peaches, and are looking to unload them to our friends and neighbours.
Even considering distribution, we are still likely to have 3 dozen peaches left.
Any ideas on recipes that use a lot of peaches at one-go? They are beginning to go soft.
Especially helpful would be recipes that do not include baking. Our oven is out of range for a while.
Looking forward to your tips!
Peach bbq sauce (recipe on eatingwell.com)
Peach coffeecake ... oh, skip that if no baking. Make lots of the bbq sauce ... :)
I had a similar problem recently and made chutley. This is the original recipe...
1 tablespoon butter
1 tablespoon finely chopped garlic
2 shallots finely diced
1 jalapeno pepper, seeded and diced
1 1/2 pounds fresh peaches, blanched and diced
1/2 cup sugar
1/4 cup brandy
1/2 cup cider vinegar
Salt and pepper
Melt butter, add garlic, shallot and jalapeno and sweat for 1 to 2 minutes, add diced peaches. Cook for 2 to 3 minutes, add sugar, deglaze with brandy and vinegar and allow to cook on low heat until peaches are soft. Season with salt and pepper.
As usual I didn't plan ahead and had to make some substitutions for ingredients I didn't have on hand or things I needed to get rid of...Had leftover roasted garlic so threw that in instead of fresh, didn't have any brandy in the house so used Capt. Morgan Spiced Rum, and tossed in some candied ginger just 'cuz, and no shallots, none in the house, but thought it had enough going on anyway. Plopped it in sterilized jars and put most of i tin the freezer.
I made a peach puree to use in fruity cocktails, and actually water bath processed it so I didn't have to use it in a hurry. Peach ice cream, sliced peaches frozen, peach chutney, peach salsa. I water bath processed salsa and chutney as well, so was nice for the winter.
not too long ago mark bittman posted a recipe for chipotle peace salsa on his blog that i made tonight. it turned out pretty good, though it could have used a bit more spice, chipotle or not, definitely worth checking out if it sounds like your sort of thing, you'd have no trouble finding it on the new york times website.
Well, cooking peaches removes their most delicate flavor notes (like other midsummer fruits, eg, sour cherries), so I prefer uncooked preparations - I even resist poaching them to remove the skins but peel directly instead to avoid cooking the flesh if at all possible. Sorbets, granitas, gelati. Ice cream is OK, but too much fat can obscure the range of flavor a fresh peach offers.
RH, how about drying them. Dried fruit concentrates flavors and you can enjoy your bounty all year long!
Thank you all for so many ideas!
I ended up making loose interpretations of the Peach Chipotle Salsa, Peach Chutney, and Peach fried steak (not mentioned here, but a variation of foie gras soaked in peach). In large doses.
By far, the chipotle salsa was the easiest to make and had the most satisfying result. that recipe is a keeper!
The rest of the peaches will be frozen, as recommended many times. I'll have to hold a peach party at home.
Thanks again for your kind recommendations!