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Is any of us tending toward leaving the skins on peaches for baking? I'm trying it for the first
- Thread starter Marg CDN
- Start date
I leave them on if the skins are just barely fuzzy, which. . .
seems to be the way most store/farmer's market peaches are now. Same with nectarines. I also leave the skins on when making jams; it makes the jam rosy colored.
And when it is sweltering, who wants to boil water to slip peach skins, or tomato skins for that matter. (Tomatoes come up because I just canned a batch of 'em.)
seems to be the way most store/farmer's market peaches are now. Same with nectarines. I also leave the skins on when making jams; it makes the jam rosy colored.
And when it is sweltering, who wants to boil water to slip peach skins, or tomato skins for that matter. (Tomatoes come up because I just canned a batch of 'em.)
The cobbler was just fine with the skins on and yes the lack of fuzziness was a good point to
consider. Because they were slightly overripe, it was difficult to peel them even with the peach peeler, but I'm glad I didn't. I left the slices big. I did notice just a bit of a grassy flavour that did not exist with the flesh alone but I'm going to do it this way again.
thank you for your comments.
It seemed like a bit of a new trend to me, but I'll get on board, as long as the chunks are big. Big surprise to me.
consider. Because they were slightly overripe, it was difficult to peel them even with the peach peeler, but I'm glad I didn't. I left the slices big. I did notice just a bit of a grassy flavour that did not exist with the flesh alone but I'm going to do it this way again.
thank you for your comments.
It seemed like a bit of a new trend to me, but I'll get on board, as long as the chunks are big. Big surprise to me.
I have left them on for jam, they are barely to not noticeable at all. . .
Of course this is with seriously non-fuzzy fruit.--from the stores around here or the local farmer's market.
Other varieties usually grown at home can be seriously fuzzy! And I know we don't have the same peaches as what you might get in other areas of the country.
Of course this is with seriously non-fuzzy fruit.--from the stores around here or the local farmer's market.
Other varieties usually grown at home can be seriously fuzzy! And I know we don't have the same peaches as what you might get in other areas of the country.