How to Cook Overripe Peaches

Fruit is perishable, and peaches are no exception. People often over-purchase peaches during the height of the season or have an abundance from a peach tree that they do not get around to eating. Once peaches over-ripen, they can still be saved and used for baking, marinades, jams or canning. This often means cooking them or using them immediately. Add this to my Recipe Box.

Instructions

1

Cut away any severely rotting portions of the peaches. Any areas that are showing mold should be removed. Gently wash peaches and set aside.

2

Remove skin by blanching. Drop each peach into boiling water for one minute and then plunge into ice water for one minute. Although peach skin is edible, it gets tough when cooked. Peal off skin. Break open each peach carefully and remove the pit. Take care not to damage the flesh, as over-riped peaches tend to be very soft.

3

Dip each peach half into acidic juice (pineapple or orange), to prevent the flesh from darkening. Dilute the juice if you are concerned about the citrus adding to the taste. Cook or use peaches immediately after the skin is removed, as the flesh of the fruit will oxidize quickly as soon as it hits air.

4




There is no need to cook peaches beyond blanching if you plan to bake them in a dessert.

Decide what you would like to do with the peaches. To make jam, place peach halves back into a pot and mix with equal amounts (per pound) of sugar. Bring to a boil. Stir, mash and boil for about 45 minutes until mixture is thick. Do not let the mixture stick to the bottom of the pot. Cool and place in jars for fresh jam. Refrigerate after jars have cooled completely.

5

Chop a cup of peaches and cook down with a 1/4 cup of chicken stock and an 1/8 cup of balsamic vinegar for 20 minutes over medium heat for a chicken glaze. Leave peaches poached and do not cook any further if you plan to use them in recipes. Cut up into smaller pieces to add to a cobbler, pie or other dessert.