Peaches in October — an oddity, unless one lives in Arizona. Unfortunately, these peaches were nearly on their last legs when I bought them from the grocery store (except for the overpriced ones I got at the orchard, which were green and never ripened). The fruit flies began an attack, and soon I had dead and dying peaches littering my counters.
Operation Peach Rescue began with triage. I enlisted the help of an experienced peach surgeon, one Andrea (my MIL), who bravely peeled the best ones, although there were mutterings of “hard rubber” and “not worth your time”. Those peaches got turned into jam.
Eight jars of peach chai jam and eleven of peach maple, and I tackled the ones that were…more wounded. I constructed three different peach cakes, all of which went into the oven as a battalion.
Far left: peach pecan
Far right: peach lemon ginger
Center: peach pistachio
All cakes are in the freezer awaiting a some-day party, and the hordes of fruit flies are very nearly vanquished, only lacking a few stragglers.
I wanted to make a peach almond, but it required the springform pan as well, so I didn’t. I may yet, as I still have about 15 cups of cut-up peaches (this is after several small peach crisps had been manufactured and eaten over the weekend).
However, Operation Peach Rescue is (mostly) completed. Stay tuned for updates on the remmnant, which may involve another cake, as well as a few muffins.
General Kristensen and aide-de-camp Andrea, signing off.