I have too many peaches!!

M

mariadnoca

Moderator
Ok, I had one of those farmers market moments when you just buy up something that looks sooo good. Then you start lugging it in the house and think - why they heck did I buy so much?!

Well, I finally found peaches that weren't rock hard and will be making Ron's Crostata (link) but what else should I do with a few lbs of peaches? I'm off to a beach weekend so I won't have a lot of time.

http://eat.at/swap/forum1/57704_I_like_this_Peach_Crostata_Ron_posted_back_at_Gails

 
Lucky you, Maria. Rec: Spiced Peaches

Spiced Peaches

If fresh peaches are available (or if you want to plan ahead next summer for the holiday season), follow Fresh Peach Variation below.

Makes about 2 pounds

1 cup granulated sugar
1 cinnamon stick (about 3 inches long)
1 teaspoon whole allspice berries
1 whole cloves
1 ounce ginger , peeled and sliced thin
1 cup water
2 cups rice vinegar (you may substitute distilled white vinegar)
2 cans peaches , halved (about 18 halves), drained and rinsed. (1 lb 13 oz per can)

1. Combine first 7 ingredients in a large nonreactive soup kettle; simmer until sugar dissolves and spices begin to flavor pickling syrup, about 20 minutes. Add peaches and turn off heat; cool peaches to room temperature in pickling syrup. Refrigerate spiced peaches for at least 2 days to allow flavors to develop. Serve peaches in pickling syrup next to ham.

Fresh Peach Variation:
Simmer 2 pounds ripe but firm peaches in abundant boiling water until skins loosen, about 30 seconds. Drain peaches, run them under cold, running water, then remove skins with fingers. Add peaches to simmering pickling syrup. Bring peaches to simmer, then remove them from heat. Cool peaches to room temperature in pickling syrup. Refrigerate peaches for at least 5 days, preferably a couple of weeks. Just before serving, halve and pit peaches.

Source: Cooks Illustrated online

 
Rec: Warm Peach and Prosciutto Salad (michael Chiarello)

Warm Peach and Prosciutto Salad


Ingredients

Serves: Serves 4

4-6 ounces very thinly sliced prosciutto
1 pound peaches (about 3), at room temperature, peeled and cut into eight wedges
Gray salt and freshly ground black pepper
2-1/2 tablespoons unsalted butter
1 bay leaf
2 teaspoons finely chopped fresh thyme
2 tablespoons balsamic vinegar
4 cups loosely packed arugula

Directions
Cut the prosciutto slices in half crosswise and arrange in a fan on 4 dinner plates. Stretch plastic wrap tightly around each plate and refrigerate until needed. To save space, the plates can be stacked.

Place the peaches in a bowl and season to taste with salt and pepper.

Heat the butter over medium heat until the foam subsides and the butter has turned light brown. Add the bay leaf, thyme, peaches, vinegar, and salt and pepper to taste. Toss for 1 minute.

Add arugula and toss. Divide evenly among the 4 plates and serve immediately.

 
REC: Peach and Blueberry Crisp with Spiced-Pecan Topping...

Haven't tried this yet, but it's gotten high ratings.

PEACH AND BLUEBERRY CRISP WITH SPICED-PECAN TOPPING

Unlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings.

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

INGREDIENTS:

2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
3 oz. (2/3 cup) all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. table salt
2/3 cup coarsely chopped pecans
3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
1/4 cup granulated sugar
3 Tbs. cornstarch
1/4 tsp. freshly ground nutmeg

DIRECTIONS:

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.

In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.

In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.

Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes.

Cool slightly and serve warm.

Serving suggestions: ...serve with vanilla-bean ice cream.

6 servings.

From Fine Cooking 93, pp. 72

http://www.taunton.com/finecooking/recipes/peach-blueberry-crisp-pecan-topping.aspx

 
REC: Good N Gooey Peach Cobbler

Lots of great reviews on this one.

GOOD-'N'-GOOEY PEACH COBBLER

From the poster: "This is a real Texas peach cobbler with an abundance of juicy fruit and a sweet, biscuit-like batter topping that is crunchy on the surface and doughy inside. This recipe comes from Cheryl and Bill Jamison."

List of Ingredients:

---Filling---
12 to 14 ripe peaches, peeled and sliced
1/4 cup sugar (use more if peaches are not very sweet)
1 teaspoon fresh lemon juice
2 teaspoons cinnamon
3/4 teaspoon powdered ginger
3/4 teaspoon vanilla

---Batter---
1/2 cup unsalted butter
1 1/4 cups flour
1 cup sugar
2 teaspoons baking powder
1 cup milk

Recipe:

1. Preheat oven to 350 degrees F. (325 F for dark pans).
2. In a bowl, mix together all the filling ingredients. Set aside. Note: The filling will be a bit juicier than most pies.
3. Melt butter in a 9x13 baking dish in the oven.
4. In another bowl, stir together flour, sugar, and baking powder, and then add the milk. Mix until lightly blended.
5. Spoon the mixture evenly over the melted butter. DO NOT STIR.
6. Pour the peach filling evenly over batter.
7. Bake 45 minutes.
8. Serve warm, with vanilla ice cream or whipped cream if desired.

Source: Recipezaar

http://www.recipezaar.com/17889

 
REC: Peaches and Nectarines with Rosemary and Honey Syrup

PEACHES AND NECTARINES WITH ROSEMARY AND HONEY SYRUP

Similar fruits make pleasing salads. Nectarines and peaches, both stone fruit, work well together because of their similar textures.

1/4 cup honey
1/4 cup granulated sugar
1/2 cup water
1 sprig (4-1/2 inches long) fresh rosemary; more for garnish
4 medium white or yellow peaches (or 2 of each)
4 medium white or yellow nectarines (or 2 of each)

DIRECTIONS:

Combine the honey, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the rosemary and reduce the heat to low. Cook for 7 minutes to let the rosemary infuse. Strain through a fine sieve, let cool, and refrigerate to chill completely.

Just before serving, halve and pit the peaches and nectarines. Cut the fruit into 1/4-inch slices and put them in a large serving bowl. Pour on just enough of the rosemary syrup to lightly coat the fruit, about 6 tablespoons. Garnish with fresh sprigs of rosemary, if you like.

Serves six; yields 3/4 cup syrup.

Fine Cooking

http://www.taunton.com/finecooking/recipes/peaches_nectarines_rosemary_honey_syrup.aspx?nterms=50034,52652

 
REC: Peach & Raspberry Cobbler with Buttermilk Biscuit Crust...

Peach And Raspberry Cobbler With Buttermilk Biscuit Crust

Recipe By :Nick Malgieri
Serving Size : 8

Filling:
2 1/2 pounds peaches -- firm, ripe, yellow-fleshed--free stone (about 8 to 10)
1/2 pint fresh raspberries -- ( about 1 cup) or 1 cup thawed frozen raspberries, drained
2/3 cup sugar
2 tablespoons all-purpose flour
Crust:
3/4 cup all-purpose flour
3/4 cup cake flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda -- (if the dough is made with cream or milk, omit baking soda)
4 tablespoons cold butter -- unsalted
2/3 cup buttermilk -- cream or milk
Glaze:
1 tablespoon buttermilk -- cream or milk
1 tablespoon sugar

One 1 1/2 quart ovenproof baking dish

To make the filling:
Peel the peaches by cutting a cross in the blossom end of each and lowering them a few at a time into a pan of boiling water. Leave the peaches in the water for 20 to 30 seconds, then lift them out with a slotted spoon or skimmer and put--them in a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove skin with a sharp stainless steel paring knife. (If you have to use a knife to peel the peaches add an extra peach to make up for what is peeled away).
Hold a peeled peach gently in your left hand over a mixing bowl. With a stainless steel paring knife, make a cut from stem to blossom end. The blade of the knife should touch the pit. Make another cut about 3/4 inch ahead of the first one along the circumference of the peach. Angle the knife blade so it meets the first cut at the pit. Twist the blade upward slightly and a wedge will fall off the peach into the bowl. Continue around the outside of the peach, cutting it into 8 or 10 wedges. Discard the pit and repeat with remaining peaches. Add the raspberries to the bowl. Combine the sugar and flour and gently fold them into the peaches and raspberries. Scrape the filling into the baking dish and dot the surface of the filling with butter. Set aside while preparing
dough.
Set a rack at the middle level of the oven and preheat to 450 degrees. In a bowl, combine the flours, salt, baking powder and baking soda and stir well to mix. Cut the butter into 8 or 10 pieces and rub into the dry ingredients until the mixture resembles coarse meal (or pulse in a food processor fitted with the metal blade). Make a well in the center and add the buttermilk. Stir gently with a fork to mix in the buttermilk, being careful not to overwork the dough. Let the dough stand in the bowl for a minute or two to let the flours absorb the liquid.
Flour the work surface and turn the dough out onto it. Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky. Lightly re-flour the work surface and the dough and roll the dough to a little less than 1/4-inch thick and the approximate size of the baking dish. Transfer the dough to the top of the filling (use a large, floured cookie sheet, sliding it under the dough, then easing it off onto the filling, for best results) and trim away any excess dough around the rim of the dish. Flute the edge of the dough at the rim of the dish. Slash 4 or 5 vent holes, each about an inch long, in the center of the dough; paint with buttermilk and sprinkle with sugar.
Bake the cobbler for about 20 minutes, or until the crust is deep golden brown and the filling is bubbling gently. (To avoid dirtying the oven from spills, center a large baking pan covered with a sheet of foil on the bottom rack of the oven, directly under the cobbler. This will catch any juices that boil out of the cobbler.) Cool on a rack.
Serve the cobbler warm or at room temperature. Use a large spoon to cut and place a portion of the top crust on a plate, then spoon some of the filling next to the crust.

NOTES : For Blueberry Lemon Cobbler: Substitute 2 pints blueberries, rinsed, drained, and picked over for the peaches. Add 1 teaspoon finely grated lemon zest, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg to the sugar and flour.

Double the crust for a lattice top.

 
REC: Bourbon Laced Tipsy Chicken with Peaches...

Bourbon Laced Tipsy Chicken With Peaches

Recipe By :Dori Sanders
Serving Size : 4

4 chicken leg quarters -- (thigh attached)
1/2 teaspoon salt -- or to taste
1/8 teaspoon freshly ground black pepper -- or to taste
2 tablespoons butter
1 large onion -- finely chopped
1 teaspoon paprika
1 1/2 cups green onions -- chopped (about 6 green onions, including green part)
1/2 cup orange juice
2 tablespoons bourbon
1 cup fresh peaches -- chopped (about 2 medium peaches)
A dash of nutmeg

Preheat oven to 400 degrees..
Sprinkle chicken quarters with salt and pepper. Place in a 13 x 9-inch baking pan and set aside.
In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes.
Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally.
Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on a serving dish, and pour the pan juices over the chicken. Garnish with the remaining green onions and serve immediately.

 
REC: Peach Chutney...

PEACH CHUTNEY

Recipe By :Bon Appétit/August 2002

4 green onions -- chopped
1/4 cup dried currants
1 tablespoon Sherry wine vinegar
2 teaspoons grated ginger root
1 3/4 pounds peaches -- (about 4 medium) peeled, halved, pitted

Combine onions, currants, vinegar, and ginger in medium bowl. Cut peaches into 1/3-inch cubes. Add to onion mixture and toss to coat. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally.

Serving Ideas : Try this fresh, no-cook chutney with grilled chicken, sautéed shrimp, or lamb burgers.

 
REC: Spiced Pork Chops & Peaches...

Spiced Pork Chops & Peaches

Recipe By :Nancy Baggett
Serving Size : 4

2 tablespoons brown sugar
2 tablespoons orange juice -- plus
1/3 cup orange juice
2 tablespoons reduced-sodium soy sauce
3/4 teaspoon ground cardamom
1/2 teaspoon curry powder -- mild
1/8 teaspoon freshly ground pepper
4 4-ounce boneless loin pork chops -- (4 to 5 ounce) trimmed of fat (1/2-inch thick)
2 teaspoons olive oil
3 cups sliced peaches -- peeled, thickly sliced (3 medium)
2 tablespoons chopped fresh cilantro -- for garnish (optional)

1. In a small bowl, stir brown sugar, 2 tablespoons orange juice, soy sauce, cardamom, curry powder and pepper until the sugar dissolves. Lay pork chops in a 7-by-11-inch (or similar) shallow glass dish. Pour the spice mixture over the chops and turn to coat both sides. Let marinate for 10 to 15 minutes or cover and refrigerate for up to 2 hours.
2. Heat oil in a 12-inch nonstick skillet over medium-high heat. Shake excess marinade off the chops and place them in the skillet (reserve marinade). Cook until the chops are browned, 11/2 to 2 minutes per side. Meanwhile, add peaches to the reserved marinade and stir to coat.
3. Add the remaining 1/3 cup orange juice to the skillet and bring to a simmer, stirring. Reduce heat to medium-low and simmer, turning chops occasionally, until the chops are just cooked through, 4 to 5 minutes. Remove the pork chops to a plate and set aside, covered loosely with foil.
4. Add the marinade and peaches to the skillet; increase heat to medium-high and bring to a simmer. Cook, stirring often, until the liquid is reduced to a light sauce, 2 to 3 minutes. Stir in any juices that have accumulated from the pork chops. To serve, spoon sauce and peach slices over the chops. Sprinkle with cilantro, if desired.

Makes 4 servings.
Per serving: 280 calories; 9 g total fat (2 g sat, 4 g mono); 62 mg cholesterol; 25 g carbohydrate; 26 g protein; 3 g fiber; 321 mg sodium.

Source:
"Eating Well Magazine/Summer 2003"

 
REC: Spicy Peach Preserves

Spicy Peach Preserves

This was the first preserve I ever made. I
only got brave enough because I couldn't
forget the taste of a jar given to me. Try
this next summer and you will can anything!
Caution: make several batches, you gain a
faithful following of friends who want their
annual supply!

5 cups peaches, washed and seed removed
(about 7 peaches)
1/4 cup fresh lemon juice
9 cups sugar
1 1/2 teaspoons cinnamon powder
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 packet liquid pectin

Do not peel peaches. Finely chop in food
processor, using pulsating so you don't
over-process. Combine all ingredients except
pectin in a large heavy pot. Cook, stirring
occasionally until it begins to boil.
Stirring constantly, boil hard a few minutes.
Remove from heat and add pectin package all
at once. Stir and skim off foam. Stir 5
minutes. Pour into 12 small jars. Carefully
clean off lip of jars with hot wet towel to
ensure good seal. Apply seals and rings, but
not tightly. Cook in water bath for at least
10 minutes. Cool on a baking rack, then
tighten rings. Press the center of the lid,
there shouldn't be any bounce back if sealed
properly. If seal didn't work on some,
refrigerate and eat these first, or place
contents in clean jars and put through water
bath again.
These keep in pantry for over a year.
Doubles nicely.

 
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