Some favorite recipes from our farmstead...
HOW TO FREEZE PEACHES/NECTARINES
Tree-ripened Bennett Peaches & Nectarines make exceptional candidates for freezing in order to enjoy in-season flavor all winter. A natural product called Fruit Fresh (ascorbic acid) must be obtained from a grocery store to help preserve the fruit. Simply follow your preferred method below:
For freezing individual slices:
Lay out wax paper on a cookie sheet. Peel, pit and slice softened Bennett Peaches or unpeeled Bennett Nectarines over wax paper so that they are not touching. Sprinkle generously with fruit fresh. (Approx. ½ teaspoon per cup of fruit.) Freeze for 6-8 hours. Once fully frozen, take all slices and place in a Ziploc bag back in the freezer.
For freezing a quart surrounded with simple syrup:
Make a simple syrup and fruit fresh mixture. For every 4 cups of fruit, mix 2 teaspoons of fruit fresh with 3 tablespoons water and 3 tablespoons sugar. Peel, pit and then halve, quarter or slice Bennett Peaches/ Nectarines. Place peaches/ nectarines in a quart-sized Ziploc bag surrounded by the simple syrup & fruit fresh mixture. Place in freezer.
GLAZED PEACH PIE
4 cups sliced fresh peaches
1/2 cup water
1 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
9" baked pie shell
Crush enough peaches to make one cup, leaving rest to slice. Combine crushed peaches with water. sugar and cornstarch. Cook until clear (2-3 minutes) stirring occasionally. Add butter, cool slightly. Fill baked pie shell with sliced peaches. Pour glaze mixture over peaches. Chill at least two hours.
Peel and slice large peaches into halves. Baste with a mixture of melted margarine and cinnamon. Grill approximately 3 - 5 minutes on each side or until done. Do not overcook. These are delicious with grilled pork chops or chicken.