![]() Any skin that remains will further soften during baking. As the skin loosens, peel it off quickly by hand. *Each peach needs to sit in the ice bath for 30-45 seconds. *Remove peaches from boiling water and immediately place in ice water bath. ![]() *Drop peaches into boiling water (one at time), and hold each peach down so it is completely covered for 45-60 seconds. *Next, prepare an ice water bath in a large bowl (lots of ice and cold water). *First, bring a large sauce pan or pot to a roiling boil. To minimize loss, shock the peaches to peel the skin. ![]() Peaches are hard to peel without losing a lot of the actual fruit. One pound of frozen peaches (thawed and drained) or one pound of canned peaches (drained) is equal to 3 fresh peaches. If fresh peaches are not available (peak season is June until September), substitute fresh peaches with frozen or canned peaches. I prefer to use fresh ingredients whenever possible. While the buttermilk biscuit layer bakes, begin boiling a pot of water for the peaches. Remove from the oven as soon as you start to see a hint of golden color developing.
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