I find that peaches which are already just a bit bruised/over-ripe are really perfect for baking. They become so sweet and sticky when the sugar bakes up. Yum.
We have a lot of peaches here from China, but for some very saddening reason, they never really ripen. I guess the Chinese prefer to eat them crisp? They always smell great, but they don't bake well since they don't get juicy -- even when sliced and sugared in the fridge. :(
I think it must be because they grow different varieties. I know my parents prefer the white peaches, less acidic and more crisp than the stereotypical yellow peaches we get here in the US.
I like to get my peaches from the fruit stand near where I live, as the old gent lets them ripen on the tree before he picks them. The types he grows don't ship well, but have excellent flavor. Only way to get Blenheim apricots is to live near where they grow (and I'm lucky in that regard). :)
Comments 2
We have a lot of peaches here from China, but for some very saddening reason, they never really ripen. I guess the Chinese prefer to eat them crisp? They always smell great, but they don't bake well since they don't get juicy -- even when sliced and sugared in the fridge. :(
Reply
I like to get my peaches from the fruit stand near where I live, as the old gent lets them ripen on the tree before he picks them. The types he grows don't ship well, but have excellent flavor. Only way to get Blenheim apricots is to live near where they grow (and I'm lucky in that regard). :)
Reply
Leave a comment