by MrsWheelbarrow
View
my 68 recipes »
Burnt Offerings's Testing Notes:
Expand CollapseMrsWheelbarrow's Notes:
Expand4 cups peeled, pitted, sliced or chunked ripe peaches (about 5 lbs.) Ask a question about this ingredient
Fruit fresh, citric acid, or additional lemon juice Ask a question about this ingredient
1/2 cup white sugar Ask a question about this ingredient
1/4 cup brown sugar Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
1/8 teaspoon cloves, ground Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1/4 teaspoon allspice Ask a question about this ingredient
1/4 teaspoon ginger or galangal Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/2 teaspoon cardamom* Ask a question about this ingredient
3 tablespoons water Ask a question about this ingredient
3 tablespoons cornstarch Ask a question about this ingredient
Prepare a large bowl of cold water and acidulate (love that word) with 2 T fruit fresh or citric acid, or the juice of two lemons. If you are canning, this is a good time to prepare and start your boiling water bath, and sterilize quart jars, lids and rings.
Ask a question about this stepGet a big pot of water boiling. Dip the peaches into the water for 30-60 seconds - depending on their size and how ripe they are. You do not want to cook them. Plunge the peaches into the bowl of cold water.
Ask a question about this stepWhen all the peaches are blanched, make an X in the bottom and remove the peel in four easy pieces. Pit and then slice, or cut into chunks, depending on what you prefer in your pie. I usually make a couple of quarts with smaller chunks for hand pies and a couple of quarts with big slices for deep dish lattice pies.
Ask a question about this stepIn a heavy pot, like a Le Creuset, place the peaches and everything else except the cornstarch and water. Bring to a boil.
Ask a question about this stepMix the cornstarch with the water to make a slurry. Add to the boiling peach mixture, bring back to a boil for one minute.
Ask a question about this stepFunnel the mixture into quart jars, leaving 1" headspace, bubble the filling, add lids and rings and process in a boiling water bath for 30 minutes.
Ask a question about this stepYour jars of peachy wonderfulness will last on the shelf for one year (supposedly. mine have never lasted that long.)
Ask a question about this step*Cardamom - I prefer to use the green pods, crush and remove the seeds and the crush the seeds before measuring. It makes for pretty flecks through the filling and the flavor is so much more dramatic.
Ask a question about this stepNote: Some canners prefer to use ClearJel instead of cornstarch. Follow the instructions on the ClearJel package.
Ask a question about this stepDelicious, delicious, delicious. My guests were beside themselves with this one. Grinding/grating the spices yourself is a must if you really want that bright pop. After the recommended 5 lb of fruit gave me waaaaay more than 4 C chopped, I went with the 4 cups. Next time I will go with 6 C as the pie (in a standard 9" pan) was a little flat - I just like pies a little higher. Probably won't need to adjust the spices etc very much as they are strong (in a good way) and the completed filling is quite juicy (in a luxurious way).
Than you -barrow, this is a keeper.
I am SO excited to be making this! May attempt a lattice pie for Labor Day to do it justice.
Hooray! I'm so glad you're testing it Linda! Please let me know how it comes out
Our Farmer's Market may be compromised by the Grand Prix this weekend. I think this recipe deserves the best, so I may head out Sunday afternoon to pick some peaches at an orchard up north in PA myself. Will post photos.
I was thinking of going to the B'more market this weekend, until I read about the grand prix.
NO - don't come anywhere near Baltimore this weekend unless it's on public transportation! The Grand Prix caused epic gridlock traffic today - and will again until it's over. I feel really badly for the Famers and vendors - that's 2 weekends in a row in the peak of summer harvest when they can't get their produce to market, or people can't get to them.
My pleasure!
MrsW...I may just can this summer--I think these would make divine gifts for the holiday! and I LOVE cardamon. i mentioned this recipe in my DUMP cake directions--hope you don't mind the cross reference!
Totally flattered! Love the DUMP cake!
This is just what I've been looking for :) Thanks, Cathy!
You're welcome, Jen! The peaches this year have been so good, haven't they? (PS One of my favorite market vendors slices and peels a quart of peaches, tosses them with 1/4 c sugar and a tsp of Fruit Fresh, and freezes the mixture in bags. When you take them out of the freezer, just let them slightly defrost - it's like a peachy popsicle.)
Amanda is a co-founder of Food52.
Also, has anyone tried freezing as Jestei asked in the questions section? If so, did the frozen/thawed fruit express a lot of liquid, and was the starch in the recipe enough to take care of it?