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or two cups peeled and sliced or 1-2/3 cups peeled and diced or 1-1/2 cups peeled and pureed.
Peach pointers
Peeling: If a recipe calls for peeled peaches, submerge peaches into boiling water about 20 seconds, remove from slotted spoon and plunge immediately into cold water. The skins should slip right off.
Preserving color: To keep peaches bright and fresh looking, dip or sprinkle with citrus juice or commerical ascorbic acid mixture.
Pureeing: Halve and pit fresh unpeeled peaches, slice into blender with dash of lemon juice and whirl. Use as a base for drinks, sauces and other recipes.
Freezing: Savor fresh peach flavor for long winter months. Freeze peeled and quartered peaches. Stir one quart fruit with 1 to 1-1/2 tablespoons commercial ascorbic acid mixture. Mix gently but thoroughly. Pack peaches in plastic freezer bags. Freeze in single layer until frozen, then stack.
The following recipes are from some local ladies. Enjoy them during peach season!
Streusel cream peach pie
(Annie Moore)
Make pastry for 9 inch one-crust pie.
Arrange 4 cups (8-10) quartered, peeled peaches in pastry-lined pie pan.
Sprinkle over peaches:
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