Nicole M Posted August 13, 2008 Share Posted August 13, 2008 They were left out overnight. Still cold, but definitely thawed. I'm thinking puree? For future ice cream use? I don't think I can re-freeze as they're starting to get oozey. Please advise. Thanks, folks. Nicole (Who is not frustrated with her spouse and who would never, ever dream of breaking any board rules expressing that frustration anyway, were she frustrated. :banghead: ) Quote Link to comment Share on other sites More sharing options...
Heather in the Kootenays Posted August 13, 2008 Share Posted August 13, 2008 I'd puree them and refreeze them to use for syrup. We also make peach hot sauce. I think that refreezing them only affects the texture - they'd still be safe to eat. (but someone please correct me if I'm wrong). Quote Link to comment Share on other sites More sharing options...
Nicole M Posted August 13, 2008 Author Share Posted August 13, 2008 I'd puree them and refreeze them to use for syrup. We also make peach hot sauce. I think that refreezing them only affects the texture - they'd still be safe to eat. (but someone please correct me if I'm wrong). Would you puree them with sugar, or straight? That's what I was thinking, about the texture and safety. But we eat practically anything around here. Quote Link to comment Share on other sites More sharing options...
Erica in PA Posted August 13, 2008 Share Posted August 13, 2008 They were left out overnight. Still cold, but definitely thawed. I'm thinking puree? For future ice cream use? I don't think I can re-freeze as they're starting to get oozey. Please advise. Thanks, folks. Nicole (Who is not frustrated with her spouse and who would never, ever dream of breaking any board rules expressing that frustration anyway, were she frustrated. :banghead: ) I'd make two nice big peach cobblers, and freeze one for later. The other you can enjoy tonight for a delicious dessert! Quote Link to comment Share on other sites More sharing options...
PariSarah Posted August 13, 2008 Share Posted August 13, 2008 You could make a few pies, use the peaches in the filling, and freeze them either baked or unbaked. (My preference is unbaked, because it makes the crust so nice and crisp!!) They would still be fine in smoothies, too, if you decide to just refreeze them. I would probably mark them as "for smoothies only" and use them up that way. I can't imagine that you would have any safety issues. And as long as they're cooked or pureed, you shouldn't really have texture issues. Quote Link to comment Share on other sites More sharing options...
Nicole M Posted August 13, 2008 Author Share Posted August 13, 2008 I'd make two nice big peach cobblers, and freeze one for later. The other you can enjoy tonight for a delicious dessert! Good idea! These pieces are in wedges. Would I need to slice them thinner, or can I toss them in as is? The idea of slicing those gooey wedges is not appealing to me.... Oh! But I could get the spousal unit to do it! Quote Link to comment Share on other sites More sharing options...
Tina Posted August 13, 2008 Share Posted August 13, 2008 How about jam? Quote Link to comment Share on other sites More sharing options...
Heather in Savannah Posted August 13, 2008 Share Posted August 13, 2008 My family is absolutely crazy over freezer jam, and it is so easy to make that even my kids made some batches on their own. There is no boiling required, and it only takes 30 minutes. That's what I would do. Quote Link to comment Share on other sites More sharing options...
Nicole M Posted August 13, 2008 Author Share Posted August 13, 2008 They would still be fine in smoothies, too, if you decide to just refreeze them. I would probably mark them as "for smoothies only" and use them up that way. Okay, I'm feeling much, much better now. I bought them for smoothies, and those darned things, local, organic, were awfully pricey. Thanks, everyone! Quote Link to comment Share on other sites More sharing options...
Heather in the Kootenays Posted August 13, 2008 Share Posted August 13, 2008 I actually make syrup out of jam recipes and don't let it gell (how is that word spelled g or j - I'm too lazy to get up and check). So I'd add sugar. Texture shouldn't be a problem that way. As long as the peaches are still cold, there shouldn't be a safety issue. Quote Link to comment Share on other sites More sharing options...
Erica in PA Posted August 13, 2008 Share Posted August 13, 2008 Good idea! These pieces are in wedges. Would I need to slice them thinner, or can I toss them in as is? The idea of slicing those gooey wedges is not appealing to me.... Oh! But I could get the spousal unit to do it! Depends on the size of the wedges. I'd say they should be no thicker than maybe 1/8 to 1/6 of a whole peach? That way they would cook through more easily. Erica Quote Link to comment Share on other sites More sharing options...
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