Peach Crostata advice needed

T

tess

Well-known member
I've made crostatas before.... but this is the first time I'm making peach. The recipe calls for thinly sliced firm ripe fruit... my peaches are .... well ..... very very ripe.... very soft... very very juicy. But I had my heart set on a crostata... So - I'm thinking

slice them not so thin - so that they don't cook down to total mush

let them sit in a colander while making the dough - toss them in the lemon juice and a tiny bit of sugar, let the juices drain so that it won't run all over the place when it cook

reduce the juices - perhaps reduce the juices to a thick glaze to brush on after it's done cooking while it's still warm? what do you think - too much? or drizzle over the ice cream that'll be on the side?

Any other ideas to avoid these overripe peaches from oozing all over?

Hmmm thinking about it - I do have some tapioca.... what if I mixed a small amount of that in....

Thanks

Tess

 
I like the idea of letting them steep first and reducing the juices. I think it be more reliable

than adding thickener.

 
Joe, I've become a huge fan of reducing juices. A month ago, I couldn't find good tomatoes

so I used good canned tomatoes, drained off the liquid & saved it. Then I roasted the whole canned tomatoes in the oven until they were blackened in spots and also intensified the flavor. Then I reduced the juice. I threw them all into the dish I was working on. So good!

Now I want to roast everything. Strawberries, etc. smileys/smile.gif

 
If you use the Trader Joe's morello cherries, cook down the juice for a really flavorful addition

 
and all these years we'd been throwing the watery juice down the drain not realizing

it had SO much flavor when it was reduced!

 
Reduction is the key to so many things! Concentrating flavor....

It's the French approach, extracting the flavor from every possible scrap.

I deduce that you will reduce from now on.

 
I saw them this weekend near the ice cream. I looked for a cherry pie recipe on the jar...

but all they suggested was pouring it over ice cream.

 
The juice reduction is how CI does their banana bread, too - best I've ever tasted!

funny... who knew you could get juice out of a banana?!

 
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