From the Peach to the Pear
Yeah, um, I went a little nuts and ordered a half bushel of pears and a full bushel of peaches from a friend’s school fundraiser. For those who did not grow up in Maryland eating blue crabs, and thus not intimately aware of exactly how large a bushel is, let me translate: THAT IS A SHITLOAD OF PEARS AND PEACHES.
Here’s where you come in.
What do I do with all that damn fruit???
Pssst. Include recipes.
You May Also Like
This article has 20 comments
Comments are now closed.
Roasted peaches with ameretto, canned peaches (they preserve really well in brandy), peach cobbler. Peach cooks really well with lamb and pork so loads of ideas there – jams, as for the pears, pear goes really well with cinnamon and whatever you can do with an apple, you can do with a pear. You could even push the boat out and make liquers. Or, you could just ship them out to me….. :0)
2 chopped peaches
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
1/4 cup olive oil
1/4 tsp shallot
dash salt
dash pepper
blend until smooth-y
I think you put it on salad.
pears are good with crumbled bleu cheese….
Invite Gretchen over, buy a bunch of Mason jars with lids and start canning!
Peach jam? The recipe is usually on the Certo insert and includes peaches, sugar, Certo and occasionally some lemon juice depending on the type of jam. This makes a killer housewarming gift if you don’t want to take a bottle of wine.
I think you’re gonna need to have a good ol’ fashioned canning day. Make a party out of it!
Give them to me… this pregnant lady is eating 3 peaches a night and I only ordered a “peck.” (I had no idea how many peaches in a peck)
oh crap – is that how much I ordered too? The neighbor boy looked so sweet and innocent, I didn’t know he was unloading that much fruit on me. I see peach martinis, peach daiquiris and peach ice cream in my future.
Oh no! I had to look up a bushel to see that it is 50lbs. That is a lot of fruit!!!
http://www.foodnetwork.com/recipes/saras-secrets/oven-roasted-fruit-with-caramel-sauce-recipe/index.html
http://www.foodnetwork.com/recipes/david-rosengarten/simple-fruit-soup-with-grand-marnier-recipe/index.html
http://www.foodnetwork.com/recipes/sandra-lee/peach-pear-tart-recipe/index.html
Those recipes sounded especially good.
Quick! Open a roadside peach and pear stand!
You could slice the peaches into wedges and freeze them on a cookie sheet. When they’re frozen, store in ziplock bags in the freezer. They make yummy “ice cubes” for fruity cocktails and also are wonderful throw into the blender with some juice & yogurt for an instant smoothie.
I think I have to go to the farmer’s market now…
I can tell you what you can do with them:
Bake pies and send them to me!!
My go-to picnic dish this summer has been this yummy salad:
diced peaches
little fresh mozzarella balls, cut in half
fresh basil
a little olive oil
salt and pepper to taste
Simple, but DE-LISH!
Yikes — I grew up in Maryland and know exactly what you’re talking about…WOW. Jams would be ideal for the peaches; canning and things of that sort so that you have fruit all year long would be great!
Pear Crisps with Vanilla Brown Butter Enjoy 🙂
http://tinyurl.com/6f5e9l
cobbbbbbbbbler!
If you run out of ideas, cut and freeze. Freeze in single layers on cookie sheets so they don’t all stick together.
Can either of them.
Pear and blue cheese for lunch every day.
Lots of vanilla ice cream with fresh fruit.
I think those have all been suggested, but I’m commenting anyway.
I’ve never canned ANYTHING or made preserves. Cobber sounds lovely. Or…baked pears with dinner until they’re all done. What rots gets composted.
Cobbler for the peaches. Also I have a recipe for great hot pepper peach jam. The pears, I suggest you share at the office.
I ordered a box of peaches from of of the Fort Collins Rotary clubs (raising funds to buy dictionaries for 3rd graders), due next weekend. We “split” one last year with my son, so I know what we’re in for in terms of volume (and I’m guessing that you have even more).
We love cobbler (I do, anyway :p), and my breadmaker has a “jam” setting and a recipe for peach jam (added jalapeno to that last year, and it was awesome!). So I want to make those, but love seeing what else I could try.
I like the idea of freezing some. We don’t have a lot of freezer space, so I’ll only do a little of that (lest the husband complain that there isn’t enough room for his precious crawdads).
I think the Rotary group distributed a few pages of recipes with the peaches last year, which was nice (wonder where I put that? … they’ll probably give me another).
How do you roast the peaches with amaretto, Karen? That sounds delicious! In the oven or on the grill? How long?
Applesauce is easy; make pear sauce and freeze it! Then later you can use the frozen pear sauce in muffins, pear-tinis or dacquiries, salsas, chutneys…