Recipes Made With One Peach (2024)

FAQs

What can I do with too many fresh peaches? ›

Thankfully, there are plenty of ways to use up those overripe peaches, like peach pies, peach cobbler, peach cakes, peach smoothies, and even peach ice cream. Cooked peaches also make a great companion for more savory dishes, especially when they're combined with chicken or pork.

Luckily, the grill comes to the rescue! The heat of the grill intensifies the natural sugars in peaches — as well as other under-ripe fruit — as well as softens the flesh. The end result is a sweet, slightly caramelized and soft peach. Delicious!

Peach flavor affinities: Almonds, hazelnuts, pecans; apricots, blackberries, blueberries, raspberries, cherries, red currants, plums, citrus fruits (lemon, lime, orange); basil, cinnamon basil, Mexican tarragon; cinnamon, cloves, ginger, vanilla; brown sugar, caramel, honey, maple syrup; bourbon, brandy, Cassis, ...

But, if you're in a rush and just want to seal in that fresh summer flavor as soon as possible, you can place whole peaches right into a freezer bag. Then you can peel the skin off once they've thawed.

You can freeze the peaches whole, halved or sliced. If you're using halves or slices, pit the peaches and cut into halves or slices. Lay the peaches out in a single layer on a parchment paper-lined baking sheet. Freeze until solid, about 4-8 hours.

Blanch the peaches: Simply bring a large pot of water to a boil, then carefully add your peaches. Called blanching, this cooking technique helps to loosen the peach skins so they're easier to peel.

Freezing peaches is a little easier and quicker and produces wonderfully sweet and delicious peaches to put in your freezer. Canning peaches produces jars of peeled and halved peaches for your pleasure.

A ripe peach will be slightly soft to the touch. If it's too hard or firm, then that probably means it's not ripe yet. Try gently squeezing your peach — if there's a little bit of “give,” then your peach is ready to eat.

Spices and Herbs

Ginger, cinnamon, cardamom, clove and nutmeg give warmth and gentle spice to peaches, while herbs like basil, tarragon, thyme and rosemary add earthy notes to peach desserts.

Should I put lemon juice on peaches? ›

Peaches can also be packed directly in sugar, pre-sweetening them for later use: Wash, peel, and remove pits from peaches. If you like, sprinkle lemon juice or dissolved ascorbic acid over peaches to reduce browning.

Baking peaches concentrates their natural sugars for a sweeter, deeper, and richer peach flavor. A quick, easy, and healthier peach dessert.

Stone fruit pairings: Peaches, plums, and cherries

Plump, juicy Oregold peaches, grown in Southern Oregon, have a deep sweetness and light tang, making them a terrific match for bright-tasting, tangy, soft, and creamy goat cheese.

Blue cheese (or bleu cheese) is sharp and pungent, which makes it a great cheese to pair with sweet, juicy and slightly tangy peaches.

Squirrels are more likely to grab a peach and head to safety to eat it. Raccoons and opossums can take the fruit away, or eat it in place.

Freezing is one of the easiest methods for preserving peaches. If you have room in your freezer and some plastic containers or storage bags, you can freeze your harvest. Depending on your needs, you can customize the process slightly, like peeling the skin or adding sugar before freezing.

Spoon a short layer of peaches into a pint- or quart-size freezer container. Sprinkle lightly with sugar; repeat layering, leaving ½ inch headspace for pints and 1-inch headspace for quarts. Cover and let stand 15 minutes or until juicy before freezing.

Be sure to remove as much air as possible from around the frozen peach slices before zipping it tight. Add the date on the bag before placing it in the freezer. Frozen peaches will last for 6-12 months. After this time the peaches will begin to get freezer burn and will lose a large majority of their flavor.