Tuesday, August 31, 2010
Peaches, Peaches Everywhere
Ok, follow me here for a second... Is there anything better than a fresh peach? The juiciness, the sweetness, the simple fuzziness of the skin. It could be my poster food, except that I can never seem to eat them gracefully (picture, in front of the sink, trying not to get the dribbling juices all over my clothes). I was thrilled when Maureen saw the Peach Pie post, and asked what I could do with a bunch of leftover peaches. I feel her pain, that bushel of peaches was calling out to me too... until you get it home and realize exactly how many peaches are IN a bushel, and then you think, oh crap. What am I going to do with all of this peachy goodness? Aside from canning, which isn't terribly difficult, but can be time consuming, these are my simple peachy ideas. Feel free to add any of your ideas in the comments section, I'm sure Maureen could use the help. :)
(In the interest of full disclosure, I didn't actually undertake all of these peachy "adventures" today (although I have in the past), and as such, these aren't my pictures-- I found them all on "Google Images" to use for visual effect. Mine would be much less professional looking. ;))
Top the fruit salad with some citrus (orange/lemon/pineapple is my favorite) and let the salad sit a couple of hours before eating. The ripe peaches with the citrus make a great "syryp" that makes everything even more delicious.
Just slice them in half, pit them, You can leave the skins on if you'd like and stick them face down on your grill. The flavors intensify, and the tops get all caramelized. They're a nice side dish, or served on top of a salad of a spinach salad with chicken, blue cheese and pecans *she sighs happily*, or, even better, topped with ice cream and a little granola or chopped pecans.
Dice up lots of peaches, jalapeno, red onion, and avocado, add chopped cilantro, fresh lime juice, salt. Let sit for a little bit, to let everything get "happy". Serve with tortilla chips. You won't be sorry.
In a bowl, mix together 3-4 sliced peaches, 1 Tablespoon Melted butter, 1/4 C of white sugar, and 1/2 teaspoon cinnamon. In another bowl make up two packages of Jiffy Cornbread mix according to the box (or whatever kind of cornbread mix you like). Put 3/4 of the cornbread mix into a pan or cast iron skillet. Spoon peaches on top of cornbread mix, leaving 1/2 an inch around the pan without peaches, then top with the remaining cornbread mix. Some peaches should be showing through, that's ok. Bake at 400 degrees for 20-25 min. Let cool slightly (or entirely) before serving.
this link for how to best deal with frozen peaches. Yum yum. Just make sure you put the whole frozen peaches into a big ziplock bag if you're not going to use them right way. That way, they won't get any freezer burn. That would be the opposite of delicious.
Hope you find these ideas just peachy! (Ok, you know I had to make the terrible pun at least once. Thank you for your understanding!)