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.
Obviously pies. Clafoutis. Slice and freeze for later in the year. They're great grilled (the yellow ones anyhow).
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).
We were awash in peaches here in Louisiana earlier in the Summer. I used about 5 pounds of white fleshed Saturn peaches to infuse something like 3 liters of vodka. It was pretty amazing. Then again, I have a bar to sell it through.