White peaches can be had for 99 cents a pound this week at my big chain store down the street. What? Got a little too optimistic and now they're getting too ripe too fast?
For people who aren't a fan of cobbler, here's another thought:
Skin your peaches. If the skins don't slide off easily make a cross at the base, drop into boiling water for 15 seconds, drain, cool, peel.
Pit your peaches. Plop into your all-purpose blender. Add lemon juice to keep from discoloring (half a lemon for every 3-4 very ripe peaches) and a little sugar (a tablespoon for 3-4 peaches) to balance the lemon. Puree!
Ready for the fun? Pour into a champagne glass until a third full. Add another third of champagne. Swizzle with a chopstick. Sip. Savor. Repeat.
I've been thinking of making jam this summer, but I'm waiting until the vendors at the farmer's market start offering super-ripe fruit at a discount.
ReplyDeleteDear Karen:
ReplyDeleteI am outclassed! Jam is a country I have only sampled, never entered. Some time you're going to have to tell me your technique!
swizzle with a chopstick. That's poetry.
ReplyDelete...make Peachade.
ReplyDeleteThat might be a best-seller.
I'm in. Maybe I'll bring this to the Hollywood Bowl this weekend!
ReplyDeleteBec-a few sips of this and lots of fireworks will ensure you have a terrific time!
ReplyDeleteCP--Now why didn't I think of that?
M--Merci!
Mmmmmmmmmm.
ReplyDeleteI really use the simplest possible technique! I only make enough jam to last a little while, so it gets refrigerated rather than water-bath processed.
ReplyDeleteI believe jams can also be frozen but I haven't tried that method.
Desiree - Try making freezer jam. It's the best-kept jam secret (so easy and the fruit retains it's fresh flavor).
ReplyDelete