Freezing Peaches Recipes
FREEZER PEACHES
This recipe comes from my mother who would make these in the summer and then we would have them all winter. They are so wonderful, either alone or with ice cream and pancakes. My favourite dessert. Ever.
Provided by Ubalstecha
Categories Frozen Desserts
Time 40m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix the Fresh Fruit and Sugar together in a large bowl.
- Add the peaches and stir gently until mixed.
- Let stand until a syrup forms. Usually about 5 to 10 minutes.
- Ladle into the freezer container of your choice and feeze. Will last no more than 8 months in the freezer.
Nutrition Facts : Calories 97.7, Fat 0.2, Carbohydrate 24.8, Fiber 1.3, Sugar 23.8, Protein 0.8
FREEZING PEACHES
Make and share this Freezing Peaches recipe from Food.com.
Provided by pammyowl
Categories Fruit
Time 15m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Mix the sugar and fruit fresh together. Gently toss the peaches until coated. Let sit for ten minutes to let the juices develop. Pack in quart freezer bags. Store in freezer for up to a year.
FROZEN PEACHES
Provided by Alton Brown
Categories dessert
Time 2h20m
Yield 1 pound frozen fruit
Number Of Ingredients 4
Steps:
- Place the sugar, Vitamin C and paprika into a 1-gallon zip-top bag, seal and shake to combine. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Return to the freezer.
PEACH PIE WITH FROZEN PEACHES
I will be the first to tell you that I am not a baker. That being said, occasionally I will attempt to bake a pie. For this pie, I used purchased, refrigerated pie crusts and frozen sliced peaches. My family had no questions for me when I served them a piece of this pie, topped with vanilla ice cream. Their only comment was, "Wow!"
Provided by Bibi
Time 2h10m
Yield 8
Number Of Ingredients 11
Steps:
- Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan.
- Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)
- Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen.
- Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around.
- Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning.
- Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.
- Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.
- Cool on a rack about 30 minutes and serve warm.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 46.7 g, Cholesterol 23.3 mg, Fat 17 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 4.3 g, Sodium 304.3 mg, Sugar 19.4 g
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HOW TO FREEZE PEACHES THE BEST WAY - ALLRECIPES.COM
From allrecipes.com
Estimated Reading Time 3 mins
- Blanch and Cool Peaches. Blanching and cooling peaches is a necessary primer for peeling them. Doing this step first will make the skin peel right off.
- Peel and Slice Peaches. Now you're ready to peel and slice your peaches. Thanks to the blanching and cooling you just did, this will be easy. Use a paring knife to catch the corner of the skin at the center of the X. Peel the skin away.
- Toss Peaches With Lemon Juice. Place the peach slices into a bowl, and toss with the juice of one lemon (about 2 tablespoons) per pound of peaches. The lemon juice will help prevent browning.
- Lay Peaches on Baking Sheet. Line a baking sheet with parchment paper. Place the peaches in a single layer, making sure none are overlapping. Place in the freezer until the peaches are completely solid, about four hours to overnight.
- Transfer Peaches to Freezer Bag. Once the peaches are frozen, transfer them to a freezer-safe bag and label it with the date. Remove as much of the air from the bag as possible before sealing.
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- Line a baking sheet with parchment paper, then lay peach slices in a single layer, making sure they are not touching each other.
- Freeze until solid, about 2 hours. Transfer frozen peaches into a resealable plastic bag, pushing as much air out of the bag as possible before sealing it.
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