Problem: Peach Plethora!
My friend's Brooklyn peach tree produces an insane amount of fruit every couple of years. This is one of the years, so I am the proud possessor of pounds and pounds of peaches. I will blanch and freeze some of them, but I would like to use some of them this week. Any ideas? Oh, to make it more difficult: no pies, tarts, cakes, preserves, etc. Savory recipes, please.
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11 Comments:
Blanch them, quarter them, skewer with rosemary, and toss with olive oil and a little kosher salt. Add to the roasting pan during the last half hour that you might be roasting a chicken or, my favorite, a crown roast of pork.
Dominic
the zen kitchen
dvchurch at 9:36AM on 07/29/07
Awww, savory only? Ok, try peach salsa or chutney.
LizNYC at 10:22AM on 07/29/07
Grill the little suckers - slice 'em thin enough and you can use them to top a burger or tuck into a sandwich. Thick grilled slices are good in a salad with cilantro, bulgur, and feta or on their own drizzled with a balsamic reduction.
butterface at 11:42AM on 07/29/07
After you grill them, make them into a peach salsa! Toss in some red onion green (or jalepeno) peppers, and some cilantro perhaps. It makes a great topping for chicken or whatever you may be preparing. It also works well with vidalia onion and shrimp!
MsJones at 1:08PM on 07/29/07
Depending on how big the peaches are, quarter them (or cut into 6ths or 8ths), lay a basil leaf agains one cut side and wrap the peach and basil in a very thin slice of proscutto. You can serve as is, or briefly grill to crisp the prosciutto and make the peach slice super juicy. also, you could make a version of salad caprese using peaches instead of tomato. Peaches are also great tossed with arugula and crumbled goat cheese or feta and tossed with a simple mustard vinaigrette.
QueenCeleste at 2:29PM on 07/29/07
Perhaps broiling would work instead of grilling? I live in a fifth floor apartment in NYC; my grilling opportunities are limited. Thanks, everyone!
Barbara Hanson at 3:56PM on 07/29/07
I would eat them grilled with goat cheese -- alone or on top of a green salad. I see Queen Celeste suggested as much. For drinks, use in white sangria recipes.
kathy in oakland at 4:38PM on 07/29/07
I'd put them in a Korean galbi-style marinade with lots of scallions, and then grill them alongside some pork ribs marinated the same way.
N
Hand to Mouth
handtomouth at 8:14PM on 07/29/07
Peel skin off. Slice up. Saute with shrimp and chicken, some snow pea pods, some bean sprouts, garlic, ginger, scallions, a little bit of soy sauce and some dried chili peppers. Hit with a spoonful of stock. Wok up nicely. Instant gourmet stir-fry.
jperlow at 11:26PM on 07/29/07
poach them with rosewater and a light syrup and serve them over vanilla ice cream
make a paste with peach, garlic, salt, ginger, cilantro and maybe soy sauce (or a chunky type salsa) and stuff it under chicken skin (butterfly the chicken and then broil it), make a peach stuffing with currants, bread, onion, and sage and roll in pork tenderloin?
Hope these help. made them up off the top of my head - if you try any let me know!
B
Hand to Mouth
Making Stock of the Situation
A blog for penniless gourmets
handtomouth at 8:28AM on 07/30/07
One simple dessert recipe (sorry) that I've used for years is to slice up some peaches and toss them into a skillet with plenty of butter and a little brown sugar. Add some cinnamon or a dash of lemon juice if you like. Eat plain or serve over pound cake or ice cream. Sadly, our local peach crop this year was destroyed by a late spring freeze. I am really missing peaches!
Library Lady at 10:07AM on 07/30/07