Ways to enjoy peaches

 

 

 

Store peaches in a cold spot in the refrigerator and take them out as needed. Once ripe, they should last three days if kept in refrigeration.

If you want your peaches to last longer freeze them. 

How to Freeze Peaches 

1.  Wash thoroughly. This will remove any bacteria on the skin Cut an X along the bottom of the peach skin, taking care not to cut into the flesh. Place your peaches into a pot of boiling water for 15-30 seconds. Remove peaches and place them directly into an ice bath. Allow them to cool completely.

 

2. Peel and slice peaches lightly slice an X on bottom of the peach - only on the flash not all the way to the pit. Use your fingers to pull the skin the rest of the way off. It should peel off easily.   each peach in half, grab both halves and twist around the pit to and pull out and cut peach halves into slices. Not too thin a slice.

 

3. Put the sliced peaches into a bowl and add 1 TBSP of fresh lemon juice, and ½ tsp of sugar for every pound of peaches to prevent peaches from browning.

 

4. Spread slices on a parchment laid, cookie sheet. Freeze peaches overnight.

 

5.Next day transfer the individually frozen peach slices into a double Ziplock baggies.  Remove air out of the bag to prevent freezer burn.  Places the flat baggies into the freezer. You can lay them on top of one another.  Keep the peaches frozen until ready to use. They can be stored up to a year!

 

Peach Ice Cream
 

Ingredients
6 eggs, beaten
3½ cups white sugar
10 fresh peaches, pitted, peeled and finely chopped
4 cups heavy cream
2 cups half-and-half cream
2½ tsp vanilla extract
¾ tsp salt

Directions

• In large bowl, mix together eggs and sugar until smooth.  

• Place diced peaches in a large bowl and mash a few times with a potato masher. You want to leave a few small peach chunks.

• Stir the peaches into the egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.

• Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer’s instructions.

Contributor: Jim Hoops, Denver Cherry Creek Rotary Club

 

 

Pie dough for two 9-inch crusts, store-bought or use the following recipe:
3/4 cup sugar, or less if peaches are really sweet
4 tablespoons flour
1/8 tsp nutmeg or cinnamon
4 cups peaches, peeled, pitted and sliced
1 tablespoon lemon juice

Preheat oven to 425 degrees. Line a 9-inch pie pan with half the pie dough. Mix the sugar, flour and nutmeg or cinnamon in a large bowl. Add the peaches and lemon juice and toss well. Pile the fruit into the lined pie pan. Top with the second crust, either making a lattice or laying over the top (if the latter, make sure to cut air vents). Flute the edges to seal, then brush crust with milk and dust with sugar. Bake for 10 minutes then lower the heat to 350 degrees and bake 30-40 minutes more, until the top is browned.

 

Ingredients 
 3 tablespoons oil
 1 teaspoon cumin seeds
 1 teaspoon fennel seeds
 1 teaspoon mustard seeds
 6-8 large garlic cloves finely chopped
 3 inch ginger 17 grams, finely chopped
 2 small white onion 70 grams, chopped
 6 large ripe peaches 675 grams, peeled and chopped
 1/4-1/2C golden raisins
 1 cinnamon stick (optional)
 2.5 teaspoon garam masala
 1.5 teaspoon red chili powder or to taste
 1.5 teaspoon salt or to taste
 2 tablespoon white vinegar
 0.5 cup + 1 tablespoon granulated white sugar 62 grams, or adjust to taste

Directions
1. Blanch the peaches in boiling water for 1-2 minutes then transfer them into an ice bath.  The skins will slide right off. Do not over boil. Remove the pit.

 

2. Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds, fennel seeds and mustard seeds to it. Let the seeds sizzle, the mustard seeds should pop. Then add the garlic, ginger, onion and cook for 3 to 4 minutes until onions are softened. Heating the spices extract their natural flavors. Occasionally stir.

Add in the garam masala, red chili powder salt and white vinegar. Mix to combine and cook the spices with the peaches for a minute or two. Cut into small chunks add the sugar and mix.

Keep stirring as the sugar melts. Cook on low-medium heat for 5 to 7 minutes until the peaches are soft. (not too soft). Mash some of the peaches with the back of a spoon/spatula as the chutney cooks.

3. Once the peaches are soft and chutney has reached a desirable consistency, remove the pan from heat. Do not make it very thick as it will thicken as it cools off. If the peaches are very ripe, it only may take only around 5 to 7 minutes for them to get soft and mushy, not as ripe ones may take longer.

4. Let it cool down to room temperature. In the refrigerator the chutney should be good for couple of weeks. Contributor:  Robin Springer, Denver Mile High Rotary ​Club

 

 

Prep Time  15 minutes         Cook Time 45 minutes

Servings: 8 servings

Use a 9-inch or 10-inch round casserole dish or pie plate 

 

2 cups pitted and thinly sliced peaches from about 10 ounces whole peaches

2 teaspoons vanilla paste

⅓ cup + 1 tbsp granulated white sugar divided

1 lemon zested

3 large eggs room temperature

1 ¼ cups whole milk

1 tablespoon unsalted butter melted for greasing the pan

¼ teaspoon kosher salt

½ teaspoon almond extract

⅔ cup all-purpose flour

1 tablespoon demerara sugar optional | for a crunchy top

Powdered sugar for dusting

 

Add the flour and blend until smooth.

Vanilla Paste tends to add more intense aroma and flavor.

Mixer A blender is the easiest way to prepare this dessert, you can also use a whisk. Just make sure to slowly sift the flour into the batter, and gently whisk until no clumps remain -also use a big bowl.

Storage: Can last 3-4 days in the fridge; slice pieces in an airtight container.

Contributors: Ina Garten and Julia Child