Wednesday, July 1, 2009

When life gives you peaches---

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.


  1. 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.

  2. Dear Karen:
    I am outclassed! Jam is a country I have only sampled, never entered. Some time you're going to have to tell me your technique!

  3. swizzle with a chopstick. That's poetry.

  4. ...make Peachade.

    That might be a best-seller.

  5. I'm in. Maybe I'll bring this to the Hollywood Bowl this weekend!

  6. Bec-a few sips of this and lots of fireworks will ensure you have a terrific time!
    CP--Now why didn't I think of that?

  7. I 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.

    I believe jams can also be frozen but I haven't tried that method.

  8. Desiree - Try making freezer jam. It's the best-kept jam secret (so easy and the fruit retains it's fresh flavor).