Peaches, peaches everywhere.
We have three peach trees, we've picked and used up most of the peaches from the early tree, but now we have bushels and bushels of peaches from the other two (a white and a yellow) What can I do with all these peaches? Besides jam, I hate peach jam, and canning always goes bacterial on me, I'm no good at it. Thanks for any suggestions.
Cinnamon Peach Cobbler
As the days turn colder, try this warm cobbler which sticks to your bones.
4 C. sliced peaches
1/2 C. sugar
1 Tbs. and 2/3 C. Bisquick
1 tsp cinnamon
3 Tbs. brown sugar
1/4 C. cold butter or margarine
3 Tbs. milk
In bowl, combine peaches, sugar, 1 Tbs. Bisquick, and cinnamon. Pour in greased 8-inch square pan. Combine the brown sugar, and remaining Bisquick. Cut in butter until crumbly. Stir in milk just until blended. Drop by rounded Tbs. onto peach mixture. Bake at 400 degrees for 20 to 25 minutes or until top is golden brown and filling is bubbly. This can be doubled in a 9x13 pan.
Planning to pick up 10-15 lbs. of locally grown peaches this weekend. I treat them with ascorbic acid (Vitamin C), some sugar and IQF freeze them in plastic bags (use FoodSaver, works great). That way I can make homemade peach crisp, scones & muffins, coffee cake, etc. all year round. Find that peaches partner really well with blueberries (they freeze easily as well) and raspberries (freeze OK, not as successful as blues).
Thanks for the suggestions, we'll probably have to freeze a lot of them since we've been eating bowls of sliced white peaches for dessert for a few days now. I have already foisted some off on some unsuspecting co-workers. And a peach salsa might be a solution for the bumper crop of cherry tomatoes and hot peppers we've had this year. Thanks again!
puree some and freeze in quarter- or half-cup portions...it's terrific as a partial fat replacer in baked goods. just be sure to adjust the sugar in the recipe to account for it if the peaches are extremely sweet.
you can also reduce the puree with some vinegar to glaze meat or fish.