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Thread: What to do with lots of ripe peaches

  1. #1
    Join Date
    Nov 2005
    Location
    St Louis, MO
    Posts
    97

    Question What to do with lots of ripe peaches

    Hi, I am wondering if anyone have any T&T recipes to use up lots of peaches??
    I am going to eat some as they are and make smoothies...I never used peaches in pie or tarts before, and it doesn't seem to have lots of recipes around that use peaches.....
    What can I do with 10 pounds of peaches?
    My mostly food related blog-Fresh From The Oven- http://novice-baker.blogspot.com

  2. #2
    Here's two recipes I have made with fresh peaches that were very good.

    Sour Cream Peach Muffins

    2 eggs
    cup unsalted butter, melted and cooled
    1 cup sugar
    1 cup sour cream
    1 tsp. vanilla extract
    2 cups all-purpose or cake flour
    1 tsp. baking powder
    tsp. baking soda
    tsp. salt
    1 cup fresh peaches, pitted and coarsely chopped

    Preheat oven to 350 degrees F.

    Mix together eggs, melted butter, sugar, sour cream, and vanilla extract (if using). Sift together dry ingredients; add peaches. Fold flour/peach mixture into egg mixture just until blended. Line muffin tins with paper liners; spoon in mixture. Bake for 20-25 minutes or until toothpick inserted in center of muffins test done. Sprinkle with granulated sugar immediately after removing from oven.

    Makes 12 muffins.

    Adapted from a recipe found online from:
    The Candlelight Inn
    Ronks, PA
    Tim & Heidi Soberick, Innkeeper(s)

    Chilled Georgia Peach Soup with Raspberry Cream

    2 quarts chopped fresh peaches
    1 cup dry white wine
    1 cup peach Schnapps
    1/2 cup sugar
    1 teaspoon chopped fresh mint
    1/2 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    2 cups half-and-half
    Raspberry Cream (recipe below)
    Garnish: raspberry puree

    Stir together first 7 ingredients in a large saucepan. Cook over medium heat 15 minutes or until peaches are tender and liquid is reduced. Cool; process in a blender until smooth, stopping to scrape down sides. Cover and chill.

    Stir in half-and-half. Top each serving with a dollop of Raspberry Cream, and garnish, if desired.

    Yield: 10 cups

    Raspberry Cream

    1/4 cup fresh or frozen raspberries
    1/4 cup heavy whipping cream
    1/2 cup sour cream

    Process raspberries in a blender until smooth, stopping to scrape down sides. Pour puree through a wire-mesh strainer into a small bowl. Press against strainer with back of spoon; discard seeds.

    Beat whipping cream until stiff peaks form. Fold in puree and sour cream; stir well.

    Yield: 1 cup

    Source: Coastal Living, May 2002

  3. #3
    Join Date
    May 2003
    Location
    Portland, Oregon
    Posts
    336
    One of our favorites!


    * Exported from MasterCook *

    Peach Trifle

    Recipe By :Low Fat Ways to Cook Desserts
    Serving Size : 8 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 Oz Vanilla Low-Fat Yogurt
    3 3/8 Oz Vanilla Pudding Mix -- Instant Kind
    2 C Skim Milk
    2/3 Cup Strawberry Jam
    2 Tablespoons Dry Sherry
    8 Oz Angel Food Cake
    Cut Into 3/4" Cubes And Divided
    2 C Peach Slices In Juice -- Drained, Divided
    Fresh Sliced Strawberries -- Optional
    Fresh Mint Sprigs -- Optional

    Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2"
    thickness. Cover with additional paper towels; let stand 5 min. Scrape
    yogurt into a bowl, using a rubber spatula.

    Combine pudding mix and skim milk, stir until blended. Stir yogurt into
    pudding mixture; set aside.

    Combine jam and sherry, stirring with a wire whisk until blended; set aside.

    Arrange half of cake cubes in a 2 qt trifle bowl. Spread half of pudding
    mixture over cake. Drizzle jam mixture evenly over pudding. Arrange 1 C
    of sliced peaches over jam mixture. Repeat layering procedure with
    remaining cake, pudding, and peaches. If desired, garnish with sliced
    strawberries and mint sprigs.

    Yield: 8 servings

    According to book per serving:
    Cal 226; Fat 0.6g; Carb 50.6g; Pro 5.5g; Sod 185mg; CFF 2%

    Entered into MasterCook by Reggie Dwork <reggie@reggie.com>




    Description:
    "You won't believe this is lowfat! Incredible light summer dessert."
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 234 Calories; trace Fat (1.3% calories from fat); 4g Protein; 55g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 362mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 3 Other Carbohydrates.

    NOTES : Original recipe calls for 1/3 cup strawberry jam and 1 T sherry. I doubled that. I also substitute fresh berries for the peaches.

    Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 3411 0
    Lisa

  4. #4
    You can try a fruit soup. It's very refreshing on a hot summer day.

    Fruit soup
    1 bag peaches - peeled
    1 bag plums - peeled
    1 bag apricots - unpeeled
    sugar to taste
    1 can sweet cherries


    cook and blend all fruit w/sugar [except cherries]
    add cherries and serve cold
    ENJOY!
    I'm on a 90 Day Wonder Diet. Thus far, I've lost 45 days.

    theaones.com

  5. #5
    Join Date
    Nov 2001
    Location
    Everett, WA (In our new home!)
    Posts
    4,409
    I'm trying this one this afternoon...I'll let you know how it comes out. Thanks, funnybone---I knew something was missing!


    Peach Pound Cake with Cream Cheese Frosting

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Cakes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup butter
    1/4 cup shortening
    3 cups sugar
    6 eggs
    3 1/4 cups flour
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup sour cream
    1/2 small package peach Jello
    2 1/2 cups fresh peaches -- chopped
    1 teaspoon vanilla
    1 teaspoon almond extract
    1 cup chopped nuts
    1 cup flaked coconut

    Frosting:
    1 stick margarine
    4 Tablespoons peach juice
    8 ounces cream cheese
    1/2 cup nuts -- finely chopped
    1 box confectioners sugar
    1 teaspoon almond extract
    1/4 cup flaked coconut

    Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir dry Jello into sour cream and set aside. Add flour, baking soda, and salt to sour cream mixture. Mix in flavorings and then fold in the nuts, coconut and peaches. Grease and flour a 10" tube pan. Bake at 350 degrees for 75 minutes or until golden brown.

    For frosting: Cream margarine and cream cheese with mixer until fluffy. Add almond extract. Add powdered sugar and peach juice gradually. Add nuts and coconut. (If mixture is too thick, add a small amount of milk.) Spread frosting on cooled cake.
    Last edited by little_bopeep; 07-30-2006 at 09:12 AM.
    Just another Susan

    "Peggy, here I am tryin' to contain an outbreak, and you're drivin' the monkey to the airport!" Hank Hill

    www.thebreastcancersite.com Click here to fund free mammograms!

  6. #6
    Join Date
    Mar 2001
    Location
    IL
    Posts
    12,505
    Quote Originally Posted by little_bopeep
    I'm trying this one this afternoon...I'll let you know how it comes out.
    What's the name of the recipe?

    These are great recipes that we've enjoyed:


    * Exported from MasterCook *

    Peach Blueberry Crumble Pie

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    1 1/2 cups All-purpose flour
    1/2 tsp Salt
    1/4 cup Butter -- cubed
    1/4 cup Cold shortening -- cubed
    1 Egg yolk
    1 tsp White vinegar
    Ice water
    FILLING:
    5 cups Thickly sliced peeled peaches (about 8)
    1 cup Blueberries
    1 tsp Grated lemon rind
    1 tbsp Lemon juice
    1/3 cup Granulated sugar
    1/4 cup All-purpose flour
    1/2 tsp Cinnamon
    TOPPING:
    1/2 cup Packed brown sugar
    1/2 cup All-purpose flour
    1 Pinch Cinnamon
    1/3 cup Butter


    Instructions:

    Step 1: In large bowl stir flour with salt. Using pastry blender or 2 knives cut in butter and shortening until in fine crumbs with a few larger pieces. In measuring cup beat yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture stirring briskly with fork until pastry holds together. Press into disc wrap and refrigerate for 30 minutes. (Pastry can be refrigerated for up to 3 days or frozen for up to 3 months thaw if necessary. Let stand at room temperature for 15 minutes before rolling out.) On lightly floured surface roll out pastry and fit into deep 9-inch pie plate (23 cm) flute edge.

    Step 2: Filling: In large bowl, toss together peaches, blueberries and lemon rind and juice. Stir together sugar, flour and cinnamon; sprinkle over fruit and toss to mix. Spoon into pie shell.


    Step 3: Topping: In bowl, stir together sugar, flour and cinnamon. Using pastry blender or 2 knives, cut in butter until crumbly. Sprinkle over filling.

    Step 4: Place on rimmed baking sheet; bake on lowest rack in 425F (220C) oven for 15 minutes. Reduce heat to 350F (180C); bake for about 50 minutes longer or until fruit is tender, filling is bubbly and topping is golden.

    Number of servings: 8



    Source:
    "Canadian Living"

    NOTES :
    These two fruits make perfect partners, specially when crowned with a golden crumb topping.


    * Exported from MasterCook *

    Peach Cheesecake With Gingersnap Crust

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Crust
    25 gingersnap cookies (about 6 ounces) -- coarsely broken
    1/4 cup unsalted butter -- (1/2 stick) melted
    _______
    Filling
    4 small peaches (about 1 1/4 pounds) -- peeled, pitted, sliced 1/4 inch thick
    2 tablespoons plus 1 1/4 cups sugar
    1/2 teaspoon fresh lemon juice
    _______
    4 packages cream cheese -- (8 ounce) room temperature
    4 large eggs
    1/2 cup sour cream
    1 1/2 teaspoons vanilla extract
    _______
    Glaze
    1/2 cup peach preserves
    1 1/2 teaspoons fresh lemon juice
    1/2 large peach -- peeled, pitted, very thinly sliced


    For crust:
    Preheat oven to 350F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325F.

    For filling:
    Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.

    Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.

    Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 hour. Place hot cheesecake on rack; cool 5 minutes. Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)

    For glaze:
    Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.

    Makes 12 servings.

    Bon Apptit
    June 2002

    NOTES : This New York-style cheesecake with a hidden layer of sweet peach compote is an ideal do-ahead dessert. It also travels well: Just glaze the cake in its pan and chill. When ready to serve, release the sides, then top the cake with fresh peach slices. Begin preparing this at least one day in advance.



    * Exported from MasterCook *

    Grilled Sirloin Skewers With Peaches and Peppers

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Kebabs:
    1 1/2 tablespoons ground cumin
    1 1/2 tablespoons cracked black pepper
    2 3/4 teaspoons kosher salt
    2 pounds boneless sirloin steak -- cut into 48 (1-inch) pieces
    4 peaches -- each cut into 8 wedges
    2 small red onions -- each cut into 8 wedges
    2 large red bell peppers -- each cut into 8 (1-inch) pieces
    Cooking spray
    Sauce:
    1/2 cup chopped fresh parsley
    1/4 cup red wine vinegar
    1 teaspoon olive oil
    1/4 teaspoon kosher salt
    1/4 teaspoon cracked black pepper
    3 garlic cloves -- minced
    Parsley sprigs (optional)

    1. Prepare grill.

    2. To prepare kebabs, combine first 7 ingredients; toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge, and 1 bell pepper piece alternately onto each of 16 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until tender, turning occasionally. Place kebabs on a platter; cover loosely with foil. Let stand 5 minutes.

    3. To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic), stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired.

    YIELD: 8 servings (serving size: 2 kebabs)

    NUTRITIONAL INFO
    CALORIES 217 (30% from fat); FAT 7.2g (sat 2.4g, mono 3g, poly 0.4g); PROTEIN 25.5g; CARB 12.4g; FIBER 3.2g; CHOL 69mg; IRON 3.8mg; SODIUM 768mg; CALC 38mg



    Source:
    "Cooking Light- August 2002"


    NOTES : The sweetness of peaches and red bell peppers contrasts nicely with the cumin-rubbed steak and parsley-garlic sauce.



    * Exported from MasterCook *

    Fresh Peach Salsa

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Source: Better Homes and Gardens
    Ingredients
    2 cups chopped -- peeled fresh
    peaches
    1/4 cup chopped sweet onion
    3 tablespoons lime juice
    2 tablespoons finely chopped -- seeded fresh
    jalapeno peppers (2 to 3)
    1 clove garlic -- minced
    1 tablespoon snipped fresh cilantro


    Directions
    In a medium mixing bowl stir together peaches, onion, lime juice, peppers, garlic, and cilantro. Cover and chill for 1 to 2 hours. Makes 2 cups (sixteen 2-tablespoon servings).

    Nutritional Information
    Nutritional facts per serving
    calories: 12, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 0mg, carbohydrate: 3g, fiber: 1g, protein: 0g, vitamin C: 5%, calcium: 0%, iron: 0%

  7. #7
    Join Date
    Mar 2001
    Location
    IL
    Posts
    12,505
    Here's a thread with a recipe for Peachy Cheesecake Squares (Penzeys) that are quite good.

  8. #8
    Join Date
    Mar 2001
    Location
    IL
    Posts
    12,505
    Quote Originally Posted by little_bopeep
    Thanks, funnybone---I knew something was missing!

    I'll have to keep it in mind for my "coconut loving" friend. Thanks.

  9. #9
    Join Date
    Nov 2001
    Location
    Phoenix, AZ
    Posts
    1,665
    This is one of our favorites! Sorry, I can't remember where I got the recipe, perhaps off this BB


    * Exported from MasterCook *

    Streusel-Topped Peach Pie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 1/3 cups all-purpose flour -- divided
    1 teaspoon salt -- divided
    1/2 cup Butter -- chilled cut into small pieces
    1/4 cup ice water
    1 tablespoon white vinegar
    cooking spray
    1/2 cup regular oats
    1/2 cup packed brown sugar
    3/4 teaspoon ground cinnamon -- divided
    1/8 teaspoon ground cloves -- divided
    6 cups Peaches -- sliced peeled about 3 pounds.
    1 cup granulated sugar
    1/2 cup raisins
    1 tablespoon fresh lemon juice

    Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and 1/2 teaspoon salt in food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water and vinegar through food chute, processing just until blended (do not allow dough to form a ball).

    Remove two-thirds of dough and press into a 4 inch circle on plastic wrap. (Leave remaining dough in processor.) Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11 inch circle. Place rolled dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9 inch pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under, flute. Set aside.

    Add oats, brown sugar, 1/4 teaspoon cinnamon, and a dash of cloves to the dough in processor; pulse several times or until crumbly. Set aside.

    Preheat oven to 350 .

    Combine 1/3 cup flour, peaches, granulated sugar, raisins, juice, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and a dash of cloves in a large saucepan. Let stand 10 minutes. Place pan over medium heat; cook 10 minutes or until peaches are soft, stirring occasionally. Spoon peach mixture into crust.

    Top with oat mixture. Bake for 50 minutes or until top is browned.

  10. #10
    Join Date
    May 2003
    Location
    Portland, Oregon
    Posts
    336
    These desserts look so inviting!

    I'm going to try lightening some of these recipes and will let you know how it turns out.
    Lisa

  11. #11
    Join Date
    Aug 2004
    Location
    orange county, CA
    Posts
    359
    I had a peach bonanza and tried peach jams (I like freezer jams, the less sugar & pectin the fresher it tastes), I have enjoyed grilled peaches as a side to grilled pork, and my new fave is Paula Deen's Peach Cheesecake (I used my own freezer jam for the filling, and lots of fresh cutup peaches to put on top at serving time) I am not a cheesecake lover, DH is. This was a winner, Sweet, creamy, and fresh tasting with lots of cutup peaches on top. I'm making it next year!



    Peach Cheesecake
    Recipe courtesy Paula Deen


    Recipe Summary
    Difficulty: Medium
    Prep Time: 30 minutes
    Inactive Prep Time: 12 hours
    Cook Time: 40 minutes
    Yield: 8 to 10 servings
    User Rating: 5 Stars


    Crust:
    1 cup graham cracker crumbs
    1/4 cup sugar
    1 tablespoon butter, melted

    Filling:
    2 eggs
    12 ounces cream cheese, softened
    1 cup sugar
    1/2 teaspoon vanilla
    1/4 cup peach jam, plus 1 cup

    Preheat oven to 350 degrees F.

    In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside.

    Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.

    Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight.

    Episode#: PA1A23

  12. #12
    Join Date
    Nov 2005
    Location
    St Louis, MO
    Posts
    97
    thank you all for the fantastic ideas! now I am flummoxed with choices and don't know which to start first
    My mostly food related blog-Fresh From The Oven- http://novice-baker.blogspot.com

  13. #13
    Join Date
    May 2005
    Location
    Salt Lake City, Utah
    Posts
    1,268
    Our all time favorite!!! Darla



    * Exported from MasterCook *

    Fresh Peach Cheesecake Pie

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Desserts Pies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Crust:
    7 1/2 ounces Lorna Doone Shortbread Cookies,
    1/2 cup coconut
    1/4 cup unsalted butter, melted
    3/4 cup blanched almonds
    Filling:
    8 ounces softened cream cheese
    1 cup whipped cream
    1 cup powdered sugar
    1 1/2 teaspoons vanilla
    Topping:
    6 or 7 peaches
    1/4 cup water
    1 cup sugar
    3 Tablespoons cornstarch
    1 teaspoon vanilla
    1/2 teaspoon almond flavoring
    1 Tablespoon butter

    Put cookies, coconut and almonds in a food processor. Add butter. Pat into 9 inch pie pan. Bake in 350 oven 12-14 minutes or until golden. Cool.

    Beat the cream cheese with an electric mixer on low . Mix remaining filling ingredients into cream cheese on low speed and put into cooled crust. Let cool in refrigerator 2 hours.

    For the topping, peel and mash 3 peaches. Add water, sugar and cornstarch. Cook and stir until thick and clear. Remove from heat. Add vanilla, almond flavoring and butter.


    Let sit for a few minutes to cool down and then add this sauce to the remaining peeled and cut up peaches. This makes a lot of topping. If I'm making 2 pies, I usually double everything except the peach topping. Chill for a few hours and serve. Excellent!



    - - - - - - - - - - - - - - - - - - -

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

  14. #14
    Join Date
    Apr 2004
    Location
    Lancaster, PA
    Posts
    74
    One other thing that my husband and I love to do with peaches is to cut them in slices and lay them out on a cookie sheet in the freezer. Once they are frozen, we put them in gallon Ziploc bags. Then, in the dead of winter when we don't think that spring will ever come, we take some peach slices right out of the freezer, add a little milk, sugar and the juice from a lime and combine them in the blender. Wonderful peach slushies. Freezing peaches this way is not very much work and later on in the year you'll thank yourself.

    The only thing is that you don't want to let them thaw completely or they get brown.

  15. #15
    Join Date
    Aug 2004
    Location
    Southern NH
    Posts
    1,462

    Peach and Plum Salsa

    This is very refreshing. Serve it with tortilla chips or as a topping to grilled meats.


    * Exported from MasterCook *

    Peach and Plum Salsa

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 cups peaches -- peeled and diced
    3 cups plums -- diced
    1 cup yellow bell pepper -- diced
    2 tablespoons fresh lime juice
    1 finely chopped jalepeno pepper
    2 tablespoons chopped cilantro

    Mix everything together in a large bowl. Taste. Adjust seasoning with lime juice and salt. Serve at room temperature.

    Description:
    "Use seasonal fresh fruits that are just ripe. If nectarines are available, they can be used instead of peaches and do not need to be peeled."
    - - - - - - - - - - - - - - - - - - -
    *******************
    my personal chef service: Anastasia's Table Personal Chef Service

  16. #16
    Join Date
    Jan 2006
    Location
    montreal, qc canada
    Posts
    121
    I just finished making this and it is delicious with pork or chicken

    Easy Hot Oven Roasted Peach Relish

    3 lbs. peaches, peeled, pitted and coarsely chopped
    2 lbs. pears ( you can use apples here) peeled, cored and coarsely chopped
    3 large tomatoes, peeled and chopped
    2 large onions, medium chop
    1 large sweet green pepper, chopped
    1 large hot yellow pepper (optional...I used it) finely chopped
    1 medium cayenne pepper (optional...I used it) finely chopped
    2 stalks celery, inner rib, medium chop
    2 c. granulated sugar
    2 c. cider vinegar
    1 Tbsp. whole allspice (tied in cheese cloth)
    1 Tbsp. pickling salt

    Combine peaches, pears, tomatoes, onion, green peppers, hot peppers, celery, sugar, vinegar, allspice and salt in a large metal roasting pan.



    Bring to a boil over medium heat on top of stove, stirring occasionally. Transfer roasting pan to a 375F oven and bake, uncovered for 1 1/2 hours or until mixture is thickened; sitr occasionally. ( I just set my timer and stir it every 30 minutes while in the oven).

    Remove from oven and discard the allspice bag.

    Remove hot jars from canner and ladle relish into jars to within 1/2-inch head space. Process 10 minutes for half pint jars and 15 minutes for pint jars.
    Attached Images Attached Images  

  17. #17
    Join Date
    Oct 2000
    Location
    Columbus, OH USA
    Posts
    5,253
    Quote Originally Posted by momzoo
    I just finished making this and it is delicious with pork or chicken

    Easy Hot Oven Roasted Peach Relish

    3 lbs. peaches, peeled, pitted and coarsely chopped
    2 lbs. pears ( you can use apples here) peeled, cored and coarsely chopped
    3 large tomatoes, peeled and chopped
    2 large onions, medium chop
    1 large sweet green pepper, chopped
    1 large hot yellow pepper (optional...I used it) finely chopped
    1 medium cayenne pepper (optional...I used it) finely chopped
    2 stalks celery, inner rib, medium chop
    2 c. granulated sugar
    2 c. cider vinegar
    1 Tbsp. whole allspice (tied in cheese cloth)
    1 Tbsp. pickling salt

    Combine peaches, pears, tomatoes, onion, green peppers, hot peppers, celery, sugar, vinegar, allspice and salt in a large metal roasting pan.



    Bring to a boil over medium heat on top of stove, stirring occasionally. Transfer roasting pan to a 375F oven and bake, uncovered for 1 1/2 hours or until mixture is thickened; sitr occasionally. ( I just set my timer and stir it every 30 minutes while in the oven).

    Remove from oven and discard the allspice bag.

    Remove hot jars from canner and ladle relish into jars to within 1/2-inch head space. Process 10 minutes for half pint jars and 15 minutes for pint jars.
    Momzoo, Thanks for posting this, I was wondering if this had a nice roasted flavor to it or basically it is just cooking down in the oven? Also, how many pints (or half pints) did it make? TIA!!!
    You can't drink rum on the beach all day if you don't start in the morning.

  18. #18
    Join Date
    Feb 2002
    Location
    Massachusetts
    Posts
    1,925
    One of the icecreams in the July CL issue is Peach Ice Cream, if you're in the mood for ice cream.
    Katie

  19. #19
    Join Date
    Jan 2006
    Location
    montreal, qc canada
    Posts
    121

    donleyk

    Hi I did the recipe just as is simply delicious and it mad 6 pint or 2 cup canning jars. Will be making some more over the week end.

    Enjoy well worth it.

  20. #20
    Join Date
    Oct 2000
    Location
    Columbus, OH USA
    Posts
    5,253
    Quote Originally Posted by momzoo
    Hi I did the recipe just as is simply delicious and it mad 6 pint or 2 cup canning jars. Will be making some more over the week end.

    Enjoy well worth it.
    Thanks very much!!!
    You can't drink rum on the beach all day if you don't start in the morning.

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