Conference turris::cooks

    
    
    	You might want to make some wine or brandy. Check out either the
     wine conference or the homebrew conference.
    
    				Jim

    You also can freeze peaches.  Remove the skins, cut them up, and put
    them in  a 40% sugar syrup, and freeze them for up to a year.
    I have done it several times, and the peaches sure taste great in the
    middle of February.  The canned match are no match for these.
    
    Nancy
    

    That last sentence should be "the canned ones are no match for these."
    
    Sorry,
    Nancy

    Make pies... they are deliciious! it takes 6 to 8 per pie, (I made 3
    pies last night) I also cooked a basketful of peaches... I cut them up,
    unpealed, and cooked them in a very large pot with grated peel of one
    lemon and couple of sticks of cinnamon. Let it cook for about 10
    minutes then add sugar to taste, keep on cooking till you reach desired
    consistency.  (I did add a box of jello powder while hot, so help it
    get set when cool). Let it cool and keep in very clean jars.

Peel a whole bunch, puree, and cook the puree until it reduces to a syrupy 
consistency.  You can spice the puree with a cinnamon stick (not powdered), and
a chunk of fresh ginger, too.  Remove the spices after the puree cools.

Put the puree in convenient sized packages and freeze.  The puree can be used to
make peach ice cream/sherbet/sorbet/frozen yogurt, or as a topping for a sundae,
or added to plain yogurt, or spread on a cookie sheet and dried to make peach
rollups.

			Peach Parfait Pie


	3 1/2 cups sliced peaches,		1 pint vanilla ice cream
	  sweetened, (fresh or canned)		1 baked 9 inch pastry shell
	3 ounce package lemon-flavored		1/2 cup whipping cream, 
	  gelatin				  whipped (or use Cool Whip)
	1/2 cup cold water


	If using fresh peaches, let stand about 15 minutes after mixing
	with sugar.  Drain peaches (fresh or canned), reserving syrup.
	Add water to syrup to make 1 cup.  Heat to boiling.  Add gelatin;
	stir till dissolved.  Add Cold Water.  Cut ice cream into 6 pieces;
	add to hot liquid.  Stir until melted.  Chill till mixture mounds
	slightly when dropped from a spoon (15 to 20 minutes).  Fold in
	peaches.  Pour into cooled pastry shell.

	Chill till firm, 45 minutes to several hours.  Top with whipped cream.

    I made peach marmalade by using the recipe for a citrus marmalade.  If
    the citrus recipe called for 3 cups of citrus I dropped that to 2 and
    added 2 cups of sliced peaches.  I had 3 cups all together just two of
    peach and one of a citrus.
    
    

    A friend of mine always makes a Peach and Bing Cherry pie.  Makes my
    mouth water just thinking about it.  I know that this sounds weird, but
    we serve it with Blackraspberry Ice Cream.  These make an interesting
    combination.  
    
    Use any peach pie recipe, and add the cherries.
    
    Bon

    I made about 36 jars of peach jam.  I used the recipe on the package of
    Certo.  The riper the peaches, the better.  The jam is terrific.
    
    

bring a small sauce pan of water to a simmering boil.  Spear a ripe peach on
a long-handled fork and dip the peach in the simmering water for approx. 5
seconds.  Remove from water and slip the skin off.  Cut peaches into chunks.
You can freeze these in a sugar syrup (4 cups water to 3 cups sugar - heat
to boiling and then cool.  Put peaches into container and add syrup to cover.
Seal and freeze.

You can also use peach chunks to make peach butter.  In heavy-bottomed sauce
pan, measure in enough peach chunks to half fill pan.  Add half that amount
of sugar.  Bring to a slow simmer while stirring constantly.  When the peaches
have bled out enough moisture to prevent sticking and burning, you can stop
stirring constantly and just stir every now and again.  Drop in a few cinnamon
sticks.  Cook and stir until this is a thick, smooth consistency
 (takes awhile).  Taste and add sugar if necessary.  You can either can this
so it is shelf happy (follow normal hot bath instructions) or you can simply
put into freezer-ready containers and freeze.  A defrosted batch will last for
a long time due to the sugar added.  Great on muffins, toast, and as a nice
topper for coffee cake.

    Hi! I am interested in knowing this peaches marmalade but I do not
    actually know how to even do the citrus marmalade so if it wont be
    a bother can somebody give the recipe of doing this peach marmalade
    because I love to eat peach. And I will really appreciate this.
    
    
    
    
                                                          Thanks, Ayet
    
    
    
    
    
    
    
    
    

    
    			Batter Cobbler
    
    Mix 4 cups fresh peaches with 1/2 cup sugar, cover, put in fridge while
    mixing the rest.
    
    Melt 1/4 lb. margarine in large casserole dish.
    
    Mix together:
    1   cup Flour
    1   cup Sugar
    3/4 cup Milk
    2 teasp. Baking Powder
    
    Pour over melted margarine.  Arrange peaches over margarine, and
    sprinkle 1/2 cup Sugar over this.  DO NOT STIR!
    
    Bake at 375 for 45 minutes. 

    Peach Marmalade
    
    8 cups peaches, peeled amd chopped
    6 cups sugar
    1 orange, ground up
    1 medium can crushed pineapple
    1 small jar maraschino cherries, optional
    1 large package orange jello
    
    
    Mix together everything except the Jello. Boil 10 minumtes. Add the 
    Jello and cook until it is dissolved.  Pour into clean sterlized jars.

    Peach Shortcake is delicious. When I prepared the peaches, I peeled
    them, cut into small pieces, and added lemon juice so that they didn't
    turn brown.

    I am not a peach lover (boo hiss) but had this for dessert one evening
    and now I can't wait for peach season next year.  A real winner!
    
    
                              'Peaches'
    
    
    2 lbs (approximately 8) peaches - peeled and sliced in half
    1 cup sugar
    1/4 cup butter (melted)
    1/4 cup lemon juice
    1/2 cup Quantro OR Grand Marnier (I used Quantro as GM is SO expensive)
    1/2 cup Slivered Almonds
    
    
    Prepare peaches - according to directions - and place in a 8x10 
    glass dish.  In a separate bowl mix remaining ingredients.  Pour
    over peaches - cover and back at 375 for 35 minutes.
    
    I made then a day ahead and reheated in microwave and felt they
    tasted better than making the same day I served them.
    
    M
    
    

    
    
    I had a recipe for easy peach cobbler which I cannot find.  It was
    taken out of a magazine, advertised buy "I can't beleive it's not
    butter".  Does anyone have this recipe or know of any way to get a hold
    of it?  Thanks in advance.
    
    
    
    Salet

    If no one comes up with the recipe, you can always send or call
    the manufacturer of the butter product.  I would imagine they 
    would have files they could access for you.

    justme....jacqui

    Most products like that have 800 numbers right on the package,
    to simplify the process of contacting them.
    
    					andrew

Hi,

I just had a big box of peaches that I had to freeze, since I had no time
to deal with them!  One book I have says that they can be frozen whole
(wiht skin) and then taken out as needed... pour boiling water over them
to get skins off.  Haven't tried it yet!

My real question is - does anyone have any favorite jam recipes?
(I want to go back and pick MORE!)
I tried a few (one with the LM pectin) and one with oranges - and am not too
happy with results.  They aren't very thick, more like a sauce.
Any ideas would be appreciated!

thanks,
rachel

    I made peach jam from Sure-jel and it jelled up great.  I've never
    heard of the kind you used, but you might want to try a different
    kind.  I used really ripe fruit if that has anything to do with it.
    
    \Caroline

    I made peach jam last week with the low-sugar pectin and added 3 cups
    of sugar.  I was following a recipe from a magazine, but it appeared to
    coincide exactly with the directions in the pectin box. It jelled just
    fine. 
    Sue

    I also just made peach jam and it jelled just fine. I prefer the
    low-sugar pectin [I like the Sure-Gel one] because I think you can
    taste the peaches more. Just follow the recipe on the box.
    
    I also have a recipe for peach marmalade that everyone just loves. I
    even like it and I don't usually care for marmalade. If I think of it,
    I'll bring it in and post it. I just made 2 batches of peach and 2
    batches of peach marmalade on Saturday, and it all came out great.
    
    I'm just about through with my jam-making and ready to head on to
    Christmas cookies and chocolates [I make baskets for everyone at
    Christmas and include jams].
    
    Cathy

    Here's a recipe for peach marmalade that has typically gotten rave
    reviews.  I usually make more peach marmalade than peach jam when I'm
    making peach things because I get more requests for the marmalade.
    
    Peach Marmalade
    
    1 small orange
    1 lemon
    1/4 cup water
    3 pounds peaches
    1 1 3/4 ounce package powdered fruit pectin
    5 cups sugar
    
    Cut orange and lemonin quarters; remove seeds. Slice orange and lemon
    quarters cross-wise into paper-thin slices.  In medium saucepan combine
    fruit slices and water.  Cover and simmer the orange and lemon mixture
    20 minutes.  Peel, pit, and finely chop or grind peaches.  In 8- or
    10-quart kettle or Dutch oven combine orange and lemon mixture and
    chopped peaches.
    
    Stir pectin into fruit mixture.  Bring mixture to full rolling boil. 
    Stir in sugar; bring again to full rolling boil stirring constantly. 
    Boil hard, uncovered, 1 minute.  Remove vrom heat; quickly skim off
    foam.  Pour at once into hot sterilized jars; seal and process for 10
    minutes in water bath. Makes 7 or 8 half-pints.
    

    re: .23
     
    I assume it's regular pectin for the peach marmalade? 
    Looks great-
    Thanks,
    Sue
    

    Yeah, it's the regular pectin. I'm not good enough at making jam yet to
    be able to figure out how much extra fruit to add and how much to cut
    back the sugar to be able to use the low-sugar pectin.  If anyone
    figures it out for this recipe, I'd be interested.
    
    Cathy

    Someone may have already mentioned this -- Peach Butter!  I haven't
    made any for several years ... but it is made/canned/stored similar to
    Apple Butter.  Ymmmmm.
    
    Carel