HOME > Chowhound > Home Cooking >

Discussion

Any good Peach recipes out there? Also, freezing?

  • 8

There was a sale on Ontario peaches at my grocery store this week, and I just went for it, and bought 6 pound of peaches. My only problem is, I'm just one person. I've already made peach butter, but I'm looking for some more inspiration. Anyone know of any good sweet or savory dishes involving peaches?
Also, has anyone tried freezing them? (after skinning and pitting, of course).
I've frozen mangoes in the past, but I've found that once defrosted, they brown rather quickly. Will peaches do the same?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Unless you treat them with an acid, peach slices will brown in the freezer. The thawed texture is very flabby but if you are making a pie, no big deal. Cooks Illustrated recommends roasting freshly-sliced peaches, just to dehydrate them a bit, not to brown them, before using them in pies, cobblers, crisps, etc. I tried and liked the results - more intense peach flavor, no soggy crust.

    Here are the peach threads from recent months:http://www.chow.com/search?q=peach&am...

    1. I successfully freeze peaches by peeling, slicing, sprinkling with lemon juice and then laying them on a sheet pan in a single layer and putting the pan in the freezer until lightly frozen. Then I transfer them to zip lock bags. Perfectly acceptable for pies, smoothies, ice cream and chopped and mixed into yogurt or oatmeal. However once completely thawed the texture is "off" for just eating plain.

      My favorite way to use fresh peaches is either in ice cream or a peach ginger pie.

      1. I like them seared in butter with some wildflower honey and toasted and crushed pistachios and aniseed.

        1. I have some from the farmers market. A friend is coming by for a last minute light supper. Thought I'd grilled them and put them in a salad with wild arugula, burrata, prosciutto and a balsamic viniagrette.

          1. I love peach salsa, diced peaches, onions, jalapeños, tomatoes with lime juice and cilantro. It is good on everything, from fish and pork to salad, chips and cheese. I eat it by the spoonful!

            2 Replies
            1. re: Gloriaa

              I second the recommendation for peach salsa--it's very refreshing!

              WRT freezing--I've frozen pureed peaches, treated with lemon or Fruit Fresh, for use in cocktails. I've never frozen slices. Also good in a bellini (as noted by ItalGreyHound below).

              1. re: nofunlatte

                Along the same lines I use this rèipie for margaritas, and I prep the peach purée in advance, mixing in the lemon and lime juice which keeps it from turning brown.....defrost, add the rest and great margaritas!
                http://www.jasonandshawnda.com/foodie...

            2. probably not *exactly* what you are looking for, but I had a happy reminder this week how delicious fresh peach puree is while making homemade baby food for my son.

              I keep thinking what an amazing daquiri it would make just by adding a little good rum...or a bellini with some prosecco!

              So, there's always those two simple ideas...if you are like me and in a "weekend" state of mind :)