Freeze Your Peaches and Savor the Season Year-Round
Preserve the sweet taste of summer. Make the most of this simple yet powerful preservation technique with expert advice from Whole-Fed Homestead creator and Freeze Fresh author Crystal Schmidt.
When I’m buying (or picking!) peaches to preserve, I always look for freestone types because the pit comes out easily when the peach is cut in half. Clingstone peaches have pits that hold on tightly to the peach flesh. These can also be processed, but the slices won’t be quite as clean-cut and beautiful because you’ll have to trim around the pit.
To peel or not to peel? Once thawed, peach skins will be slightly tough, which I don’t prefer in things such as baked dishes but don’t notice in a smoothie. Because of this, I typically remove the skins so that my frozen peaches have the most versatility.
Prep
To peel peaches, bring a large pot of water to a boil.
Make a small X with a sharp paring knife in the bottom of each peach. Underripe peaches don’t peel easily, so make sure you’re working with ripe, juicy ones! Place no more than three peaches at a time in the boiling water and cook for 30 to 60 seconds. Watch for the skin on the bottom of the peaches to start peeling away.
Remove the peaches from the boiling water and allow them to cool slightly, but peel them while they’re still warm. The peels should come off easily; if they don’t, try boiling the peaches up to 1 minute longer.
Cut peeled or unpeeled peaches into slices. I prefer to freeze peaches in slices, but they can be frozen in halves, quarters, or chunks as well.
Freeze
Peaches pack best in freezer bags. Consider flash freezing peaches to use in smaller quantities. Because peaches will brown when exposed to air, work in batches and get them into the freezer as soon as they are ready.
Sweet Bourbon Baked Peaches
While I’ll never turn down a good pie, cobbler, or fruit crisp, I also appreciate a dessert that is simple and a bit lighter. Tender, sweet peaches swimming in a bourbon–brown sugar sauce are just that. Try them over yogurt, vanilla ice cream, or angel food cake . . . or simply in a bowl with a drizzle of heavy cream.
YIELD: 6 SERVINGS
Ingredients
- 6 cups frozen peeled and sliced peaches
- 2 tablespoons bourbon
- 2 tablespoons firmly packed brown sugar or maple syrup
- 2 tablespoons finely chopped pecans (optional)
Directions
- Preheat the oven to 375°F (190°C)
- Place the frozen peaches in an 8- or 9-inch square baking pan and evenly distribute the bourbon and sugar over the top. Sprinkle on the pecans, if using.
- Cover the pan tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake the peaches for 1 hour longer, or until they are tender and bubbling.
TIP: Don’t like bourbon? Leave it out and add a dash of cinnamon instead!
Excerpted and adapted from Freeze Fresh © Crystal Schmidt.
Related Books
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The Preserving Answer Book
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Keeping the Harvest
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The Beginner's Guide to Preserving Food at Home
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Fermented Vegetables
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The Beginner's Guide to Dehydrating Food, 2nd Edition
