Its getting time to do something with fresh local peaches. How do you like to eat your peaches?
What is your favorite spicing for peaches?
I will likely make a pie or make a crisp or make a cobbler.
Brad
I remember having 3 peach trees in our yard and what a chore it was to pick, wash, cut up and either freeze or can. Never again. I'll buy my peaches in the future. Let someone else do all the work!
However, I will say that fresh peaches right off the vine, just washed off with a garden hose just can't be beat for flavor.
... mostly the chomp, chomp, chomp method. Once in a blue moon in a cobbler/crisp. No spices for the former; no idea of the spices Mrs. Owen uses in the latter. 
On top of vanilla ice cream.
But I did have a peach cobbler in Savannah GA once. The restaurant claimed to have the best in the world and after eating it, I cannot disagree.
That reminds me - there was a restaurant in Savannah that used to advertise their menu daily specials on the CB radio. They often touted their peach cobbler for dessert.
I picked peaches one summer back in high school in the Niagara region.. you’d sweat in the summer heat and all the peach fuzz would stick to you and itch…. Pa said that just builds character…
They are delicious cut up in small pieces w/ a little orange juice added for juicy , then added on top of a hot freshly baked Belgian waffle w/ butter & whipped cream !
quote:
Originally posted by heavy5They are delicious cut up in small pieces w/ a little orange juice added for juicy , then added on top of a hot freshly baked Belgian waffle w/ butter & whipped cream !
Yum!
Speaking of Georgia. Last year I drove to visit my dear old dad in Florida and thought it would be a fun diversion to drive through Vidalia Onion country. Saw a HUGE wooden painted sign I swear to you said "PECHES" with an arrow indicating where they were for sale. Let me know if you saw it too. I can't help but call them that now with a slight giggle. Somebody worked hard to make that sign.
Just a plain 'ole ripe n juicey peach fer me..
Right off the tree if possahbull...
Cobbler. I also make peach jam, although there's more demand for strawberry.
Put the jam on toast, PBJ, ice cream...
Edited by - reubenstump on 08/07/2024 04:25:50
quote:
Originally posted by reubenstumpCobbler. I also make peach jam, although there's more demand for strawberry.
Put the jam on toast, PBJ, ice cream...
Sounds good. What spicings/seasonings do you flavor your cobbler and jam with?
Well Brad, you can add Mrs. Owen to the list of: "Well you're a big help!"
I asked her about spice/seasoning and got, "Oh, I don't know ... look up some recipes I guess. Google it." 
Brad -
None, really.
Cobbler - I almost never make it, but I don't use any spices, unless you count a tiny 1/4 tsp of salt for the dough, and sugar with the fruit.
Jam - sugar. I think maybe a bit of lemon juice, mostly to cut down on the foaming.
I make vanilla ice cream, with vanilla seeds scraped from the beans. Cook with the beans for more flavor, then remove before freezing.
Less is more.
Edited by - reubenstump on 08/07/2024 07:04:02
I agree with the "less is more" most often. Good peaches don't need much, unless a bit of sugar is needed. Sometimes a pinch of salt is good. I used to make a lot of cobblers and a few crisps. If I were to boost the flavor profile of the peaches, it might be light touches of nutmeg, or allspice, or some shredded fresh ginger. Wife not keen on cinnamon, so I often delete it from recipes-or reduce amount significantly.
I have not had great peaches in a few years. We used to look forward to the late summer distribution of Colorado peaches. but recently those have been more ordinary. Marilyn goes "halvzies" with another person on a box of peaches from some organization. Sometimes they are good, sometimes not.
Brad
Edited by - rinemb on 08/07/2024 07:19:04
Cant believe i forgot this one.
Try this, but the peaches must be ripe, which basically means local and in season. This won't work with peaches that aren't ripe, as there isn't enough sugar to caramelize.
Put a wide skillet on medium high heat. Add a bunch of butter and get it boiling.
Slice the room temperature peaches in half and remove the pit.
Place peaches cut side down in the pan. The butter should just cover the bottom of the peaches (not counting bubbles), a few millimeters.
When the cut side of the peaches turns black, remove, let cool, and eat.
Goes great with vanilla ice cream, or by itself.
Edited by - reubenstump on 08/07/2024 08:52:17
“Peaches in the summer; apples in the fall….” Back in my college days I worked two summers on the peach line at the old Schuckl/Cal Can cannery in Sunnyvale, CA. Couldn’t look at a peach for two years after.
Burnt peaches. Should have more butter and bubbling hotter, but you get the idea.
I am getting a tingle up my leg ?? about doing some blackened peaches soon! Brad
But I will likely pour heavy cream over, a scoop of ice cream? I love a combination of peaches and blackberries, so I may toss a few blackberries in the bowl with the cooked peaches.
Of course, we'll need a full report - recipe, mistakes, lucky guesses, and a plan for the next time. And pics or it didn't happen.
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