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Friday, August 22, 2008

Why, Hello My Little Peach

I took a break from grapes yesterday and tackled some of those peaches that have been patiently waiting for me.

Peach pie filling

3 lbs peaches (peeled, cored and sliced)

2 tsp lemon juice

1 tsp lemon zest

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/4 tsp nutmeg

1/2 tsp allspice

1/4 tsp salt

1/2 tsp crystallized ginger

Mix together and stuff into 1 quart and 1 pint jars. you an freeze or process in a hot water bath for 20 minutes.

you will need tapioca for a thickening agent when you go to use the filling. 3-4 tablespoons. (if you want your pie to have a lattice top, mix tapioca with only 2/3 of the filling, place the 1/3 without on top of the 2/3 with. This will prevent the tapioca from getting hard)

If you want to use this filling for something other then pie. Make up some buttermilk biscuits for breakfast. Heat peaches in a sauce pan, adding 1 cup heavy whipping cream to every pint of mix. Pour over hot biscuits, and watch as everyone devours it and begs you for your share.

Tomorrow is my turn to post at Woman not dabbling, I have been going over and over what recipe I should post. Here's where you can help. We all seem to be knee deep in some sort of produce, what one do you need a recipe for. I will use the most commented produce as my subject, and post a not so normal recipe for it tomorrow.


Anonymous said...

What units for the sugar? (I'd guess cups, but might be off base...)

Phelan said...

oh geeze, I am a dork! Sorry Magid, it is cups. I will fix that.

Jenn said...

eggplant, eggplant, eggplant what to do with eggplant. We have grilled it and fried it and pickled it. if you have any other ideas, i would love to hear them. thanks

Anonymous said...

Thank you!

I wish I'd had this recipe two weeks ago, when I was unexpectedly awash in apricots (a neighbor friend has a tree, which is unusual in metro Boston). The owner has 8 pies in his freezer now... and I have pints and pints of jam and chutney and am experimenting with my first fruit liqueurs :-)

Anonymous said...'d you get the peaches to wait patiently? Especially in your climate? Mine are NOT being patient. They want attention NOW!

MeadowLark said...

I guess peaches, since I'm picking up a case on the way home today and have no idea what to do with them. I'll try to figure it out this weekend. The pie filling sounds good except we don't eat a lot of dessert. Could you invent a raspberry peach concoction that I can can?

Tracy said...

Hey Phelan-
I have been reading your blog for a long time now and always enjoy it. I was hoping for a salsa recipe!!

MeadowLark said...

Or perhaps raspberry-chipotle salsa?


The Fool said...

How about rose hips...fireweed...high-bush cranberries...raspberries...or blueberries? My garden is simply what grows local and wild...


Drunken Dragon said...

Nice blog

I'm looking a unique blog for my blogroll, I think I like your blog so much.
If you don't mind, would you like to xchnge link with me?
Thank you so much

Phelan said...

jenn, I have recipes for broiled, parmesan, ginger and soy, pizza, pasta, asian, crisp bread crumbs. Which sounds ggod?

Farm mom, I had my tongue in my cheek.

Meadowlark, do you have room in your freezer for some shorbet?

Tracy, I can do many diffenerent salsas. Which fruit are you wanting?

The Fool, no worries, Rose hip will be up soon.

Phelan said...

Looks like it is Peaches and salsa. Side bar will link to the recipe

Gina said...

Oh, good another peach canning recipe. Peaches seem to have had a good year around here (so have the apples-every tree I see is laden beyond words).

Oh, man, I wish a neighbor friend of mine had an apricot tree. Apricot is the tree I am chosing to invest in planting this fall! I planted pear earlier (spring).

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