Freeze fresh peaches in muffin tins to use all year
From
| July 31, 2009
In Guest Blogger, Kitchen Basics
Featured Recipe: Peaches and Cream Trifle
Want to know a great method for freezing fresh peaches to use in our Peachy Peach Daiquiris and Peach Trifle all year long? Guest Blogger Julie Realon lets us in on her secret:
Here is the greatest thing to come into my world in a long time, so I have to share it with my foodie friends! It all started with a trip to the wholesale section of the farmer's market where I got a bushel of peaches for only $15.
That's a lot of peaches. I gave a few away but still had a ton. What to do?
I peeled, sliced and froze some of them the way my mom does, just dumping them into a quart size bags. But, getting the right amount (1 cup or 1 peach) for a recipe is tricky when they are all frozen together into one big clump.
SO, I thought about how I freeze pesto into two-tablespoon portions in my mini-muffin pan, then when frozen, I place into a freezer bag for later use. I decided maybe I could do the same with peaches.
Here's what you do:
Peel each peach, make cuts to quarter the peach to remove pit and stem, and then put the peach back together in a peach-type shape and place into a regular muffin tin. When you have filled all 12, or have done as many as you want, place the muffin tin in the freezer for 2 to 2 1/2 hours, until peaches are frozen - - but not longer though, or they'll begin to dry out.
The frozen fruit should release easily from the tin to pop into a gallon bag for long-term freezing.
Now, I can just reach into the bag for one "peach ball" and have smoothies or other fun frozen beverages any time I want. It's fantastic! I may have to go back to the market for another bushel so I can have summer all year long!
Julie Realon lives in Raleigh, N.C., and served as an at-home recipe tester for all three of our cookbooks.
Comments
From Kelly @ Love Well - July 31, 2009
What a great idea. It's more difficult to get bushels of peaches here in the northern states -- which might be a bigger downside to living here than winter. If I can buy a good box or two from Colorado, I usually make peach jam and freeze some peach pie filling to have for those long, January days. But this is pure genius. I might have to get it a try -- if I can get a third box on which to experiment.
From Beverly Mills - August 01, 2009
Hi Kelly! I used to get the Colorado peaches when I lived in Minneapolis and they were terrific, too. (My grandfather used to own a peach orchard and I'm very picky about peaches!) Anyway, I'm curious to know how you make your peach pie filling to freeze? Does it turn dark? Is it as good as fresh? Thanks in advance....
From Kelly @ Love Well - August 01, 2009
The peach pie filling is not as good as fresh, I'll admit that. (Although in the deepest, darkest January, I have no complaints.) To make it, I peel and slice my peaches, add my sugar, thickener and spices, make sure they have time to get good and juicy -- then freeze in a zip-lock bag. When I'm ready to make my pie, I defrost for a few hours and then add the whole thing to my pie crust. If it looks really watery, I might add a tablespoon of extra flour or cornstarch to make sure it sets up. And viola! The promise of summer on a cold winter day.
From Beverly Mills - August 01, 2009
I love this! I'm always looking for ways to take advantage of summer peak on the fruit front. I'll bet you could do this same thing with blueberries and cherries, too. I'm definitely going to try it....gotta hurry as the peak is passing fast for '09.
From jenna - August 10, 2009
interesting. i like that they're not sugar packed. how long do they keep in the freezer without the sugar? other instructions i've read suggest that a peach not packed in sugar would last 2-3 months in the freezer. how did your peach balls taste 6 months into the deep freeze?
From Alicia Ross - August 11, 2009
Jenna- I'll let you know in 6 months....this is the first summer I have tried it! I am already having a hard time staying away from my stash of already frozen peaches....mmmm those daiquiris are soooo good! But I promise to hold a few to test at 3 and 6 months....I figure I'll be needing a peach daiquiri come about February!
From cathy - August 12, 2009
Why bother peeling them? Is there a reason? I think that I'll give this a try with a few peaches - only leaving the peel on.
From Marilyn - August 12, 2009
I have frozen peaches (pit and all). I ran them under hot water while still frozen. The skin just washes off but it must be done while the peach is still frozen.
From jenna - August 12, 2009
i froze half mine whole with skins on. haven't tried them yet. the other half i did in sugar pack since those will be used for crisp/pie and get sugar eventually. the whole ones I hope to be able to use uncooked in parfaits and smoothies. thanks for the idea to freeze em without sugar and being sliced.
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From Beverly Mills - July 31, 2009
From Carol Smith, Solon, OH, via email: Hey Bev and Alicia – Love the new site! For the peach trifle (which looks yummy, and peaches are still in season here in Cleveland, OH) you might want to blog about how to get the skins off peaches by blanching them. Not everyone knows that, and I had to remind myself of the process when teaching my 10 year old son how to make a cobbler a couple of weeks ago. After the first peach didn’t peel very well I remembered that I used to blanch tomatoes for my daughter when she was a toddler so she’d eat them. Some boiling water and a few minutes later, enough peeled peaches for a delicious cobbler!