The peaches have been really sweet and very large this year. This peach weighs almost a pound and a quarter.
My daughter used my recipe for the apple crisp to make a peach crisp. She substituted peaches for the apples of course and then stirred in 1/4 cup of tapioca and 1/4 cup of sugar to the peaches. She baked it at 425 degrees for about 40 minutes until it was bubbly. It was absolutely delicious!
There’s nothing like biting into a sweet and juicy red haven peach in the summer. And a great way to enjoy the taste of summer year round is to preserve some fresh, ripe, juicy peaches.
I can peaches every year. Yes it takes some time to do but it is so rewarding. I like to can my peaches in apple juice rather than a sugar syrup. This is possible to do but for the best flavour, you must start out with nice tree ripened fruit.
There weren’t many sour cherries on our tree this year. Although there were certainly enough to make a sour cherry pie. Sour cherries are the best cherries for pie making. They add just the right tartness.