Peaches are at their juicy best when eaten fresh from the tree. When orchards produce a bumper crop of ripe peaches, pastry chefs and bakers are in their glory and get to show off their masterpieces. From peach pie to peach cobbler and everything in between, cookbooks and baking magazines are loaded with recipes for delicious peach desserts.
Georgia Peach
Peaches supposedly originated from China and eventually made their way to the western world. Although Georgia claims they are the "Peach State", the major producer of peaches in the USA is California. Worldwide, China is the largest producer of peaches, followed by Italy.
When is Peach Season?
August is National Peach Month! In the USA, peaches ripen at different times. In the deep south, peach trees are groaning under the weight of ripe juicy peaches in June and July. In the northern states, particularly in southern New England, peach season typically runs from July through August. California enjoys their peach season from early June until late October.
Freestone & Clingstone Peaches
There are many varieties of peaches on the market. According to PickYourOwn.org, "There are two major types of peaches: "Freestone" and "Clingstone". Freestone peaches and nectarines have flesh that slips easily away from the pit. Clingstones are a REAL pain, because the fruit tenaciously clings to the stone or pit!" For obvious reasons, Freestone peaches are the best choice for almost all peach dessert recipes.
How Many Peaches are in a Pound?
There are approximately 3-4 medium peaches in a pound and one pound yields about 2-3 cups of sliced peaches.
How To Peel Fresh Peaches:
- Wash or rinse ripe peaches.
- Boil a pan of water deep enough to cover two peaches at a time.
- Turn the burner on low. Keep at a low boil.
- Working with a slotted spoon, dip the peaches into boiling water for 30-40 seconds.
- Remove the peaches with the spoon and plunge them into a bowl of very cold water.
- Peel the skin off the peach with a small paring knife. The skin should slip off easily.
- Remove and place on a paper towel to dry slightly.
- Cut through the peach in half right down to the pit.
- The peach should come away from the pit without trouble. Discard the skin and pit and slice, dice or halve depending on the recipe.
Peach Desserts Made With Frozen Peaches
Frozen peaches are an excellent choice for peach desserts during the winter when fresh peaches are too expensive or hard to find. Most supermarkets and foodservice companies sell IQF (individually quick frozen) peaches in their freezer section. Frozen peaches are also great in smoothies and ice cream desserts!
How To Use Frozen Peaches:
Use frozen peaches right from the bag without thawing them for most recipes.
Or, thaw and drain frozen peaches completely before using them in particular recipes, especially Peach Pie.
Canned Cling Peaches
Some peach desserts call for canned peaches. These are very convenient considering most pantries are stocked with non-perishable canned goods. The most widely used are cling peaches in light or heavy syrup. Canned peaches in their own juice are a better choice when trying to limit the amount of sugar and/or calories in your diet. Unless specified, it's best to drain the peaches before using them in baked goods. Recipes that are good with canned cling peaches are peach coffeecake, peach muffins and peach upside down cake.
Suggestions For Peach Desserts:
- Peach Pie made with Fresh Peaches
- Free-form Peach Galette Recipe
- Peach Cobbler Recipe
- Peach Crisp Recipe
- Peach Almond Muffins
- Peach Turnovers
- Peach Crumble
- Peach Pound Cake
- Peach Coffeecake
- Peach Melba
Sources: Ohio State University Extension Fact Sheet; thenibble.com; foodreference.com
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
