Place in a colander and run cold
water over peaches.
Run cold
water over the peaches for a few seconds.
Not exact matches
Pour some boiling
water over them, then quickly transfer the
peaches into ice
water.
In a small sauce pan combine your
peaches, honey and
water and bring to a simmer
over medium heat.
3 gallons of
water 3 cups table salt 5
peaches — sliced into bite size chunks 2 cans of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had left
over in the fridge) 18 cloves of garlic — coarse chopped 1 cup brown sugar 1/2 cup maple syrup
To make the filling: Combine
peaches,
water, sugar, cornstarch, and lemon juice in a Dutch oven
over medium - high heat and bring just to a boil, stirring constantly.
And on a beautiful summer day, wouldn't you rather skip the step that has you standing
over a pot of steaming hot
water blanching
peaches to remove their skins?
If using fresh
peaches, bring a pot of
water to a boil
over high heat.
Sometimes, she suggests, it's knowing the little tricks that can highlight what's best in a vegetable, and sometimes it's knowing when to leave well enough alone — sprinkle tamari and sesame oil
over quickly steamed baby bok choy, braise cabbage in an inch of
water with a knob of butter, roast all the ingredients for Tomato and Vegetable Soup on one baking sheet to deepen the flavor, or combine raw corn kernels with nectarines or
peaches and a squeeze of lime juice for a sensational summer salad.