I made peach crisp last week. And this week. Tried two different recipes.
Then I looked at my remaining piles of peaches on my counter and thought, WTF do I do with the rest?
The first year we had peaches, we got like three. That’s it. The second year, five. The third year, 8. This year… TWO full-to-bursting paper grocery bags worth. One bag actually did fall apart as I was walking back to the house. That was fun.
Don’t ask me what I did differently. I’m still trying to figure out the success factors which I will save for a later post.
So back to figuring out what to do with my shit ton of peaches sitting on my counter, getting soft and ripe.
I did a lot of reading on what others do.
Canning. This seems to be the most popular method. I don’t can. Yet. It’s an intimidating process to me. Don’t judge. I’ll get there.
Dehydrating. This I can do. And that’s what I did for most of my peaches. I make and eat granola; I bake muffins and other baked shit. I can shove my dried peaches into those. That works for me.
Lots of trial and error, and lots of smashed peaches, led me to the easiest way to dry peaches.
Many of the articles I read, said to boil the peaches first.
I will be the first to admit, I’m lazy. I don’t want to get out another pot and have something else to wash. I don’t want to add another step to anything.
I left my peaches on the counter for 2 to 3 days (or 4 or 5), until they were slightly soft when pressed. I then took a sharp knife and cut each peach all the way around the pit. Don’t try to cut them in half. The pit is there and it’s a hard MFer.
Here’s the part that left me with a lot of smashed peaches. Don’t try to pry the peach open. Grab each half gently in each hand and TWIST carefully, then pull apart. You should end up with two perfect halves, one of which is holding the pit. Grab the pit and twist it out.
Now just carefully pull the peels off. Sometimes they’ll come off in one whole piece (which is really satisfying… ahem) or two or three pieces. If you picked a peach that doesn’t want to cooperate (i.e. still too hard), just grab a potato peeler and peel it like a potato. It’s fine. No worries.
Don’t forget to compost those peach pits and peels!
Now cut each peach half into 1/4 inch slices and dehydrate per your dehydrator’s instructions.
Then make yourself a drink.
Peach Old-Fashioned Recipe
1-2 peach halves (depending on how big your peaches are)
2-4 dashes Angostura aromatic bitters
1 teaspoon pure maple syrup
2 ounces bourbon whiskey
Muddle (if you have the equipment) the peach half or halves in a glass, or smash with a spoon.
Add other ingredients and a handful of ice cubes, then stir a bit.