Recipes for commercially canned peaches
I have a case of canned peaches a friend gave me. I never use commercially canned fruit, or canned fruit for that matter, but my motto is "waste not, want not." I would appreciate any input as to how I can put them to best use. Thanks in advance.
Canned peaches are also good mixed in the bread pudding before baking. Of course there's always stuffed french toast. I like to use italian or french bread; cut into 1 1/2 inch slices on the bias then cut a pocket in the middle of each slice. Whip up some cream cheese with a little vanilla extract, sugar & cinnamon then add drained & chopped peaches. Spoon mixture into the pockets. Whip up french toast custard of milk, eggs, sugar and a little vanilla or not. Heat an oiled skillet; Quickly dip (don't allow the bread to soak in the mix or it'll be too heavy) the french toast in the custard and cook on both sides till golden. Dust with confectioner's sugar and cinnamon.
Other uses include cobbler, crisp, ice cream and pie. On the savory side, you can cook the peaches with a little ginger and red pepper flakes to serve with pork chops or tenderloin. Puree them and add into a BBQ sauce.
I'm not much of a canned fruit person myself, but we always kept canned peaches around to make broiled peaches when guests dropped by. It's a good quick dessert with a lot of retro charm.
Drain the peaches, reserving the juice and putting it into a pan over medium-high heat. If they're peach halves, place them cut side up in a broiler safe dish with a little bit of the juice (just enough to cover the bottom of the dish). If they're sliced, just spread them out evenly. Top with butter, sprinkle with brown sugar and cinnamon and broil until very dark brown. Meanwhile add some cinnamon and brown sugar to the juice on the stovetop and reduce by at least half. Serve hot as a topping for vanilla or butter pecan ice cream, or with cream (whipped or not) over leftover biscuits.
I have a great recipe I learned to make years ago when I was a college student - it is a savory sweet and sour chicken dish:
1 3-4 lb. fryer, cut in 8 pieces
1 16 oz can sliced peaches, drained, liquid reserved
2 tsp lemon juice
2 T soy sauce
2 T red wine vinegar
1 T dark sesame oil
2 tsp freshly grated ginger
salt, pepper, garlic, allspice
In large 10-12 in skillet, brown chicken well on both sides using a little EVOO. Turn chicken skin side up. In food processor, puree half of canned, drained peaches, 1/2 cup peach liquid, soy sauce, ginger, sesame oil and vinegar. Pour over chicken. Cover chicken and cook 20-30 min till done. Just before serving, add remaining peaches, heat through. Serve with rice. You can thicken the sauce with a little cornstarch and water if you think it needs it. You can add some brown sugar to the sauce if you think it needs to be sweeter, I never do.
If you have halves, you can put them in a cake pan, top with a dot of butter for each half, sprinkle with cinnamon, and run under the broiler. great sidedish for tuna noodle casserole.