How To Use Frozen Peaches Food

PEACH COBBLER WITH FROZEN PEACHES

Steps:

• Preheat oven to 425 degrees.
• For the filling: Defrost peaches completely in colander. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 15 to 20 minutes.
• For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
• To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown, about 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

HOW TO USE FROZEN PEACHES

Steps:

• Defrost your frozen peaches in the fridge for 6-8 hours. Place your package or bag of frozen peaches in the refrigerator ahead of time, so they gradually begin thawing. Give the fruit at least 6 hours to defrost so the slices aren't completely frozen when you take them out of the fridge. To plan ahead, refrigerate your frozen peaches the night before you plan on baking the cobbler. Only thaw out as many peach slices as you need. Peaches packaged with dry sugar will thaw more rapidly than peaches frozen in syrup.
• Preheat your oven to 350 °F (177 °C). Set your oven temperature ahead of time, so you won't be waiting for it to heat up later on. While you wait, you can start preparing your batter and filling. You'll be thawing and warming the peach slices before adding them to the cobbler.
• Line the bottom of a 2 US qt (1.9 L) dish with melted butter. Melt ½ cup (118 mL) of butter in the microwave until it has a watery consistency. Next, pour or brush the butter onto the bottom of the dish. Make sure to cover the sides of the pan as well, so the cobbler won't stick to the dish. You can substitute margarine for butter as well.
• Thaw the frozen fruit by placing it in a colander under running water. Pour the defrosted peach slices into a large colander, which you can place under a stream of cool tap water. As you rinse the fruit, rotate the colander so the peach slices can defrost evenly. To ensure a thorough thaw, keep the peaches under running water for at least 30 minutes. Ideally, you want the peach slices to be soft to the touch.
• Warm the peaches, water, and sugar over medium-high heat. Transfer the thawed peaches to a medium saucepan over medium-high heat. Next, pour ⅔ cup (133.3 g) of white sugar and ½ cup (118 mL) of water into the pan. Stir these ingredients together for about 5 minutes, or until a thick syrup forms. Don't worry if the mixture looks a bit watery at first! Since the peach slices were initially frozen, they'll still be filled with some water.
• Create a batter with sugar, salt, milk, flour, and baking powder. Mix 1 cup (130 g) of all-purpose flour, 1 cup (200 g) of white sugar, ½ cup (118 mL) of milk, 1½ tsp (6 g) of baking powder, and ¼ tsp (1.4 g) of salt together in a bowl. Continue stirring the ingredients together until they form a thick, batter-like consistency. To make the mixing process simpler, consider pouring in the dry ingredients first. If you don't want to mix the batter by hand, feel free to use an electric mixer instead.
• Layer the batter and peaches in the greased baking dish. Pour all the batter into the greased dish to form a smooth, thick layer. Next, scatter the warmed peaches into the batter. Try to leave some space between the slices, so the fruit spreads evenly throughout the dessert. If you have any leftover syrup from the peach saucepan, feel free to drizzle it overtop!
• Bake the cobbler for 40 to 45 minutes. Place your cobbler in the oven. If possible, use the oven light to check on the dessert. Once the surface of the cobbler looks golden-brown, you can take it out of the oven!

FROZEN PEACHES

Steps:

• Place the sugar, Vitamin C and paprika into a 1-gallon zip-top bag, seal and shake to combine. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Return to the freezer.

PEACH PIE WITH FROZEN PEACHES

Steps:

• Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan.
• Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)
• Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen.
• Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around.
• Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning.
• Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.
• Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.
• Cool on a rack about 30 minutes and serve warm.

PEACH ANGEL FOOD CAKE

Steps:

• In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
• Pour into tube pan or 2 loaf pans.
• Bake according to directions on cake package.
• If desired, serve with whipped topping.

PEACH COBBLER

Steps:

• Melt butter in a 9 x 13 inch pan.
• Mix together flour, sugar, baking powder & salt.
• Stir in milk & egg.
• Pour evenly over melted butter.
• Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
• Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
• Serve warm with ice cream.