For future reference: Substituting frozen peaches for fresh peaches in a cobbler [from CI]

M

marilynfl

Moderator
1. Reduce 2.5 pounds of fresh peaches to 2 pounds frozen (25% reduction)

2. Reduce macerating liquid that is added back into the dish from 1/4 Cup to 2 TBL (50% reduction).

3. Bake the peaches longer before adding the topping: 15-20 minutes rather than 10 minutes for fresh.

NOTE: This is untried, but I wanted the suggestion saved since I destroying the issue (Nov/Dec 2005, referencing Fresh Peach Cobbler from July/Aug 2004).

 
My concern is the lemon poured all over the frozen peaches

This is not to say that I don’t use lemon juice in my peach pie, I do, but I think this deserves a test run. When I got a bag of frozen peaches at Costco I just couldn’t eat them in my smoothies because they tasted more like lemon than peach.

 
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