So what to do with 15 pounds of peaches? I had thought that I would freeze some and make peach jam, but as it turned out I froze most of them and we have been enjoying fresh peaches in desserts, on cereal, in yogurt and just biting in and enjoying the sweet, juicy fruit.
It is so enjoyable to go fruit picking, but then it is a mad rush to get it all preserved when I come home and usually the next couple of days are spent in the kitchen. I don’t mind though, I put on some good music and am taken away with the preparation and the joy of cooking, baking, freezing.
The prep of the peaches is long and sticky. I have found that the time it takes to boil the water, emerge the peaches, cool them in water and peel the skin is about the same time it would take me to just peel the peaches with a knife – but the choice is yours.
1. Boil a pot of water, while the water is heating sort through the peaches, picking out the ripest ones.
2. Fill a bowl or the sink with cold water and ice cubes. I usually start ice making a day or so prior to freezing – want to make sure that I have enough. I just keep making trays and trays of ice – putting the cubes in freezer bags. I like to have 2 large freezer bags filled with ice and the trays – this usually gets me through.
3. Place the peaches in the boiling water for about 30 – 60 seconds, length depends on the ripeness of the peaches, the riper they are the shorter the time.
5. The skins will start to peel off when the peaches are in the ice water. You should be able to peel the skins right off the peaches. I do the peeling over a bowl, cutting board, or compost container – it gets very juicy and sticky doing this part. If the skins do not peel off easily – take the old faithful knife and cut off the skin.
6. You now need to cut the peach, take the pit out and cut away the hard part that surrounded the pit. I usually cut the peach in half, split open, slice the side without the pit into quarters, cut away the hard area. For the other side, if the pit is hard to take out – I cut that half into quarters and pull away from the pit and then cut the hard section away.
7. I then place the slices on a cookie sheet and place in the freezer. I can usually do 10 peaches to a tray. I let them stay in the freezer for several hours and then slide them off the tray and place them in a labeled (date) freezer bag.
Peach FlipOvers (or turnovers, Stella came up with the name and I like it – so that is what I use)
I had never made flipovers before and wanted to make it all from scratch, most recipes call for the pastry dough you can buy at the store, but I wanted to also try cooking with dried lavender so I needed a recipe that had the steps and ingredients for making the pastry dough from scratch.
Sweet Pastry Dough
2 1/4 cups flour
3 Tbls sugar
18 Tbls unsalted butter, chilled, cut into cubes
1 tbs finely chopped dried lavender (I think the next time I will up it to 2 tbs)
3 Tbls ice water
1. Combine the flour and sugar either in a food processor or using a pastry cutter, sprinkle the butter cubes over the flour and pulse a few times with the food processor, or cut butter into the flour with the pastry cutter. Finely chop the lavender and add that to the mix. I have had my food processor for about 15 years and use it often, but every time I take it out to use I never remember how to put it together – not sure what is broken in my brain, but something since I can’t retain the simple steps to put the bowl on! I love butter, but do you feel your arteries clogging looking at it all in the bowl?
2. When the butter if fully incorporated and the mixture looks like a coarse meal, drizzle the water into the food processor while it is running, or sprinkle the water over the flour mixture until the dough comes together.
3. Knead together just a couple of times until the dough holds together, pat into a disc, wrap in plastic wrap and refrigerate until ready to use – I found that it was really hard to work with right out the refrigerator – that next time I will take it out about 30 minutes before preparation.
Fruit Filling (makes 8 flipovers – I think you could probably get 9)
1 1/2 cups fresh fruit,finely chopped (apples, pears, peaches)
2 Tbls sugar (adjust sugar down if fruit is very juicy)
Spices or other flavorings (I added some vanilla and cinnamon)
2. Once you have 1 1/2 cups of fruit cut up – you can then add the sugar and any spices or flavorings – I did this all in a 2 cup measuring cup. Stir.
Putting it All Together
2. Preheat the oven to 400 degrees.
3. Place some of the filling onto each square, leaving a 3/4 inch border of the pastry all around. Using a pasty brush, brush egg wash (1 egg with some cold water beaten) around the edges. Fold the dough over making a triangle and carefully press out the extra air. Press the edges together to seal them either with your fingers or a fork.
4. Place them on a baking sheet lined with parchment paper.
5. Do steps 1 & 3 with the other half of the dough.
6. Brush the top of the flipovers with milk and then sprinkle with sugar – I used turbinado sugar. As you can see my first 4 did not come out looking like triangles, but figured it out for the last 4.
7. Bake for 20 minutes or until golden. Cool about 10 – 15 minutes before serving. You can dust with powdered sugar – I did not.
I put them in the oven when we sat down for dinner and the timing of when they were ready to eat was perfect – the meal was over the kitchen cleaned and then dessert. I had some extra filing leftover so I placed some on top of each flipover. Everyone loved them! This is a keeper and I will be making these again!