Freeze fresh peaches in muffin tins to use all year

From   |  July 31, 2009
In Guest Blogger, Kitchen Basics
Featured Recipe: Peaches and Cream Trifle

Peaches and Cream Trifle

Want to know a great method for freezing fresh peaches to use in our Peachy Peach Daiquiris and Peach Trifle all year long? Guest Blogger Julie Realon lets us in on her secret:

Here is the greatest thing to come into my world in a long time, so I have to share it with my foodie friends! It all started with a trip to the wholesale section of the farmer's market where I got a bushel of peaches for only $15.

That's a lot of peaches. I gave a few away but still had a ton. What to do?

I peeled, sliced and froze some of them the way my mom does, just dumping them into a quart size bags. But, getting the right amount (1 cup or 1 peach) for a recipe is tricky when they are all frozen together into one big clump.

SO, I thought about how I freeze pesto into two-tablespoon portions in my mini-muffin pan, then when frozen, I place into a freezer bag for later use. I decided maybe I could do the same with peaches.

Here's what you do:

Peel each peach, make cuts to quarter the peach to remove pit and stem, and then put the peach back together in a peach-type shape and place into a regular muffin tin. When you have filled all 12, or have done as many as you want, place the muffin tin in the freezer for 2 to 2 1/2 hours, until peaches are frozen - - but not longer though, or they'll begin to dry out.

The frozen fruit should release easily from the tin to pop into a gallon bag for long-term freezing.

Now, I can just reach into the bag for one "peach ball" and have smoothies or other fun frozen beverages any time I want. It's fantastic! I may have to go back to the market for another bushel so I can have summer all year long!

Julie Realon lives in Raleigh, N.C., and served as an at-home recipe tester for all three of our cookbooks.

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