crewsk
Master Chef
About how many fresh peaches do I need to make 2C. of puree? I need an answer ASAP, I'm getting ready to go get them to make ice cream this afternoon.
Peach Question-ASAP
- Thread starter crewsk
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I'd go with 5, depending on how big they are. Get 6 to be safe and eat the last one over the sink!
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OP
crewsk
Master Chef
Thanks Alix! I was planning on getting a few more than I needed & grilling them & serving them with whipped cream for dessert tomorrow night. If I can keep from eating them first.
jennyema
Chef Extraordinaire
My guess is 5 or 6, too. But it obviously depends on the size of the peach.
Puree one separately, first, and then measure it.
PEACHES .... yum. You're lucky to have them.
Puree one separately, first, and then measure it.
PEACHES .... yum. You're lucky to have them.
I have a killer peach flambe recipe if you want it crewsk. You need some really good rum for it though.
jennyema
Chef Extraordinaire
Alix said:
YES YES!!
Back shortly, got to hunt it up. BRB.
INGREDIENTS:
4 Peaches, ripe but not soft
4-6 tbsp. Butter
6 tbsp. Brown sugar
Rum
Take peaches, and slice in about 4 or 5 slices each.
Melt butter over medium heat. Add brown sugar and stir. Add peaches. Cook until fairly warm and starting to soften, about 1 minute. Flip and allow to cook an additional 30 seconds. Take pan off the heat. Add rum to taste, and swirl in pan a bit. Light a "chicken" match and pass over pan. Allow flame to die down and sauce to thicken slightly, remove from heat and serve over ice cream.
A couple notes, I don't measure the sugar. I just toss in a handful, and remember to take the pan off the heat when you pour the rum in! My husband will tell you to make sure you don't have it too close to the cabinets either. LOL.
4 Peaches, ripe but not soft
4-6 tbsp. Butter
6 tbsp. Brown sugar
Rum
Take peaches, and slice in about 4 or 5 slices each.
Melt butter over medium heat. Add brown sugar and stir. Add peaches. Cook until fairly warm and starting to soften, about 1 minute. Flip and allow to cook an additional 30 seconds. Take pan off the heat. Add rum to taste, and swirl in pan a bit. Light a "chicken" match and pass over pan. Allow flame to die down and sauce to thicken slightly, remove from heat and serve over ice cream.
A couple notes, I don't measure the sugar. I just toss in a handful, and remember to take the pan off the heat when you pour the rum in! My husband will tell you to make sure you don't have it too close to the cabinets either. LOL.
jennyema
Chef Extraordinaire
THAT SOUNDS GREAT, ALIX 
THANKS!!
THANKS!!
You're welcome. It is a fan favourite. Another note, I did it with brandy once when I was out of rum, it was spectacular. Expensive, but spectacular!
PA Baker
Master Chef
Crewsk, I hope you got extra peaches--I just found this wonderful sounding recipe for Cinnamony Peach Biscuits!
http://www.discusscooking.com/forums/showthread.php?p=130301#post130301
http://www.discusscooking.com/forums/showthread.php?p=130301#post130301
OP
OP
crewsk
Master Chef
I got a dozen, 1/2 that were perfectly ripe & the other 1/2 stightly firm so I could use them later. It took 4 for the puree & that gave me 2 1/2C & I diced 2 to have chunks in the ice cream. Thanks for the recipes Alix & PA!! They both look great!
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