[Sca-cooks] Preserving peaches

Susan Lin susanrlin at gmail.com
Tue Aug 25 08:03:42 PDT 2009

I'm sad - our favorite peach farm had a bad season, half their crop was lost
due to a late frost :-(

I've canned peaches with a dark sugar - like a moscodavo (sp?) or you could
use cone sugar and maybe orange blossom water.

One of my favorite way to eat fresh peaches (if not raw) is to half them and
put them in a foil pouch with balsamic vinegar and a little brown sugar and
cook them in the fire (or on a grill).

On Tue, Aug 25, 2009 at 8:52 AM, Kingstaste <kingstaste at comcast.net> wrote:

> Talana tempted us with:
> <The result was beautiful and absolutely delicious.  The wine and peach
> juice made a lovely, rosy syrup with some of the richest flavor I've ever
> gotten putting up peaches.  The moscato added a light honey tone to the
> taste.
> This first attempt was a complete success.  I'm having to ration how much I
> let the husband put on his ice cream/pound cake/oatmeal so we'll have some
> to enjoy this winter.>
> I think you should probably provide tasting samples to all of us so that we
> can consult on this more fully. I'll be happy to send you my address ;)
> I've been working with peaches a lot lately too, it has been a bumper crop
> this season.  I am particularly fond of marinating them in a little bit of
> agave nectar, some citrus like oj or lemon juice, and some 5 Spice Powder.
> OMG - delicious!
> Ok, not an answer to your serious period cooking question, but it has been
> a
> really good year for peaches. The tiny little Halos are my current
> favorite.
> August is National Peach Month!
> Christianna
> Who really is interested in hearing more about the period preserving
> methods, too...
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