| Cuisine: American | Type: Technique | Serves: |
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Source:
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Lynn Robinson |
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Instructions:
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From Lynn: "When I freeze peaches I do them like the pickled peaches by getting them peeled and putting them in salt/vinegar brine. Then cut them off the seed and puth them in freezer zip lock bags. Sometimes I add sugar into the bags and sometimes I freeze them without any sugar. In a way I prefer them without because when I thaw them I can sweeten them according to however I'm going to use them. If we are eating them as bowls of chilled peaches I want less sugar than if I'm going to make a pie or a cobbler, etc. Then when I go to use them in a pie or cobbler I put peaches, some flour or corn starch, a little lemon juice, some cinnamon and sugar to suit me ane warm all that until the sugar and thickener dissolve, then pour into crust of baking dish. |
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Related recipes:
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None |
2001-03-10