The strange (but awesome) thing about fruit is that when it is at its best, it is at its cheapest! How often are things that are the best the most affordable? It doesn’t usually work that way…but with fruit it does. Call it good old market economy and supply and demand (gotta love that!).
So each year I make peach things, (in July we get cherries, and I make cherry jam for the year!).
Here is what I do with the peaches:
- Dry them and use it in homemade trail mix or a mix in for my oatmeal.
Dried, they are sweeter and last forever. Added to hot oatmeal, they re-hydrate, just like those little weird fake peach thingies in the store-bought instant oatmeal packs—only better. To dry: remove pit and slice thin, lay on parchment paper on cookie sheets and place in your low oven (150-170 degrees) and dry for several hours. Check them every hour. Or just dry them in your food dehydrator.
- Puree the peaches
I remove the pits, then skin and all goes into a blender. This puree then gets packed into Ziplocs and goes in the freezer. Place 1 cup in each bag, then when you want to make a smoothie—pull it out of the freezer, peel away the bag and it goes into the blender with yogurt and a banana and you have a luscious peach smoothie.
- Canned peachesRemove the pit, then half them or slice them. Pack them into large glass jars. Then make your syrup. 2 cups hot tap water and 1 cup sugar. Stir to dissolve. Add 1 tbs white vinegar, then pour syrup over peaches in the can. Lid, let cool then place in your fridge. They keep for a long time. Use the peachy syrup later drizzled over ice cream, pancakes or in your tea.
- SorbetIn a blender, add 5-7 pitted, chopped peaches, 1 cup sugar and 1.5 cups warm water. Puree. Place this in your ice cream freezer. Sorbet!
- JamSee my recipe for farmstyle jam.