A plethora of peaches

[Bilgewater Browne]

From the looks of things, I will have a bumper crop of peaches in a few weeks. Does anyone know what I can do with them besides the usual cobblers and pies?

[Red-Handed Jill]

Flaming peaches, perhaps?

Peel and slice peaches, then saute them in a pan with a bit of butter and brown sugar. When they have softened a bit, pour a bit of rum into the pan and light this on fire (NOTE: do not have the stove fan on at this time...) When the flames die down, spoon the mixture over vanilla ice cream.

You could also dehydrate them.

[Red Sea Trade]

Last year, confronted with a huge bag of VERY overripe peaches, I decided to put them to use quickly and with wonderful results. I peeled them, then rendered them into tiny bits in my wife's food processor. Into a giant stoneware crock they went, accompanied by a 1.75 liter bottle of brandy and a similar bottle of light rum. I then let them sit in a cool spot for three months, stirring occasionally and adding more booze as needed.

In late October I strained the remains through cheesecloth. The brandy was superb, and the peach residue, slightly warmed with some spices added, became the dessert topping for the ages.

[Kate Souris]

Michael made some to die for white peach mead last summer. We just bottled it a few weeks ago. He could probably pass on the recipe because all I did was stir...

[Bilgewater Browne]

Thanks all. And every recipe requires booze! Can't wait to try them.

[Bilgewater Browne]

Thanks to the rainy summer, my peaches are just starting to turn yellow. And squirrels have begun raiding my tree. Does anyone have a recipe for Squirrel Stew?