13 September 2017

Peeled, pitted, and peachy keen



Peeling those little peaches that I posted about yesterday turned out not to be a difficult task at all. I blanched them for a minute or less in boiling water in a wok. Then I plunged them into cold water. When they were cooled off, the skins just slid right off.





Peaches
poaching



Peeled
peaches


Peach
peelings


In fact it was so easy that I quickly went back outside and picked up another two or three pounds of peaches that had fallen to the ground under that same tree. In all, I ended up with nearly five pounds (2.25 kg) of them.



Peach
pits



The harder part of the job was cutting each peach all the way around so that I could pull them apart and remove the pits. The peaches were so slippery that if I wasn't careful or lucky, they would squirt right out of my hands and fly across the room!

I took as many peach halves as would fit on a tray, arranged them as you see, and set the tray in the freezer. Now I need to go put the frozen pitted peach pieces in a plastic bag for storage. They'll make good tarts or pies. With the rest of the peeled and pitted peaches I prepared compote.

13 comments:

  1. My mouth is watering at the thought of peach compote. When I was a young boy, my mother used to make peach compote in a special pan I still use!

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    1. I just ate some on buttered toast. Un régal.

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  2. Suecee, I guess we're not going to get over to Les Cochards, given this awful weather. Next time...

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  3. No problem, Ken. Hope to catch you both next time. I am following both yours and Walt's blogs now so I get more pics of Natasha to enjoy. Hope you all stay well and happy until we do meet up again.
    We leave tomorrow for Vichy where we hope to catch better weather and where my lovely husband is treating me to live opera later this month. I am so looking forward to going to the historic opera house there for Don Giovanni.
    We have, as always, enjoyed our stay here although the weather could have been much kinder. It didn't stop us having a super day in La Sologne yesterday visiting the museum La Maison des Etangs at St Viatre. So interesting. Do you know it?

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    1. I hope you enjoy Vichy and that the weather gets better. I have to say I've never been to the Sologne museum or Saint-Viâtre, but I do know several of the nearby towns like Salbris, La Motte-Beuvron, etc.

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  4. That's the method that I used (decreed by my mom, who was helping), when I made sauce from my fresh tomatoes, instead of using a food mill. Worked well.
    Judy

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    Replies
    1. I've peeled tomatoes the way I peeled the peaches, by blanching them. But then you might need to squeeze out the juice, pulp, and seeds before pureeing the tomato flesh.

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  5. Will those peaches keep their color when frozen? I like your method of peeling!

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    Replies
    1. I squeezed the juice of a lemon and the juice of a lime (I only had one lemon!) over the peaches as I pitted them. The ones on the tray in my photo are not yet frozen, but the frozen ones also seemed to keep their yellow and red colors. I read somewhere that the citrus juice would prevent them from turning brown.

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  6. That's exactly how I freeze our peaches every year. Mostly I use them in smoothies. I've got to get more creative!
    (Haven't heard about Barbara/Merle yet, although I keep checking her FB feed.)

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  7. Barbara M just posted that she is well. Yay! Check out her FB page for a photo of some damage on her street.

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  8. Peter Piper picked a peck of peaches poaching.
    Sorry, couldn't resist. Those look delicious.

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  9. I miss peach season! Roasted fresh peaches with a little brown sugar and butter to form a juice is also delicious!

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