As I posted in my first blog I decided to get a peach add-on with my bountiful basket which means 22 lbs of peaches. Then the question was. what in the world do I do with 22 lbs of peaches? Well here is how it went 🙂
1) Refrigerator Oatmeal two ways (vanilla peach and peach almond)
In a pint glass jar add the following
1/4 cup old-fashioned oats1
- 1/3 cup skim milk
- 1/4 cup non-fat plain greek yogurt
- 1 1/2 tsp chia seed
- 1/4 tsp extract (either vanilla or almond)
- 1 tsp agave syrup
Mix the ingredients in the jar well and then add peaches and invert until fruit is mixed in. Refrigerate over night or up to 4 days and enjoy!
2) Make fruit leathers
First you need to peel your peaches. To do this you will put them in boiling water for two minutes. Then you will transfer to an ice water bath. You will then be able to easily pull the skins off. After you have peeled, pitted and diced your peaches you will throw them in a blender with 1 tbsp. lemon juice and a half tbsp. agave syrup. You will need 1 1/2 cups of pureed fruit per leather which was roughly two and a half peaches. After greasing your insert, I used coconut oil spray, you will pour in your fruit and spread evenly. Dehydration will range from 4-7 hours. As a variation for my second fruit leather I did half peach and half blueberry which turned out absolutely amazing. The blueberry version did take longer to dry and was slightly stickier than the straight peach.
3) Dehydrated Peach Chips
After you have peeled your peaches you will cut in half and remove the pit. Then using a mandolin slice your halves into quarter inch slices and put them into a bowl of water with a fruit preserver (lemon juice, citric acid or ascorbic acid). This will prevent the fruit from browning. Then layer in your dehydrating trays and dry. Store in an airtight jar.
4) Canned Honey-Cinnamon Peaches
I found this recipe for Simple Honey-Cinnamon Peaches on Pinterest. This was my first foray into canning and for the most part I did fine but there were a few mishaps… (Mom, I know you are reading this but don’t freak out as you can see that your stove survived intact and unharmed) Please be aware that water and honey goes from not boiling to boiling in an instant. Not only that, but once it boils it foams…. excessively…. everywhere! Now normally this is not an issue but when you are on a glass top stove with almost every burner occupied, one with a 21 quart pot of water and canning jars, it can become an issue. After airing out the house (I did NOT set the smoke detector off btw) and removing everything from the stove and cleaning up I restarted the process, this time keeping a close eye on the honey solution, and everything went without a hitch. First canning run was a success and all of the jars sealed!
5) Freeze your peaches for future smoothies
When freezing any fruit you want to make sure that you are cutting into small pieces and that you are putting them on a flat surface and that your pieces aren’t touching. This will prevent the accumulation of ice crystals in your fruit by letting all pieces freeze at a faster rate. After they have frozen through you can then remove and put in a plastic bag. For this I used some of the left over peeled peaches from the canning. Now you have a bag of delicious peaches to throw in your smoothies.
6) Brown Sugar Baked Peaches a la mode
(have to have at least one dessert!)
For this recipe I simply took a peeled peach, halved it and removed the pit. I then placed the peaches in a baking dish and added a pat of Brummel and Brown into the pit indentation and then topped them with some brown sugar. Bake at 350 degrees for about 20 minutes until warmed through and sugar has melted and caramelized. Put warm peach in a bowl and add some vanilla ice cream (low-fat slow churned of course!)
7) And don’t forget the best way… eating it as is with the juices dripping down your arm!
So when life gives you 22 lbs of peaches make sure that you enjoy them and that all you are left with is…
The pits 🙂