The Mackinaw Peaches! <Advice>

Everywhereasign

Okay, so they don't exist. But regular peaches are in season for those of us who don't live in warm climates 365.

Last year I froze a bunch using Alton Brown's method. They turned out wonderfully. If you like fresh peaches in a thick syrup during the winter months, go buy yourself some now. It take very little time to do, about 3-4 peaches to a batch using the following method. I've added some of the advice Alton mentioned in his "Peachy Keen" episode that they didn't include at Foodtv.com.

Alton Brown wrote:

Frozen Peaches

Recipe courtesy Alton Brown, 2008

Ingredients

* 4 ounces granulated sugar
* 1 teaspoon ground Children's Vitamin C - (500mg crushed and dissolved in 3 tbsp water.)
* 1/2 teaspoon smoked paprika (optional)
* 1 pound peeled and pitted fresh peaches, cut into 1/2-inch thick slices

Directions

Remove peach skins by blanching in boiling water for 30 seconds, then place in ice bath, use paper towel to peel off skins.


Place the sugar, and paprika into a 1-gallon zip-top bag, seal and shake to combine.


Add the peaches and Vitamin C, toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Return to the freezer.

During winter, I toss a package from the freezer onto the counter in a bowl at night. By morning you have a lovely sweet breakfast treat.

Try at least one batch, you'll be glad you did.

Enjoy.