Just came back from Nashoba Valley Winery (my favorite orchard/winery in MA) where we picked peaches and plums. The plums range from green to well, plum and have bright red/purple insides.
The peaches are several different types and range in size from ping pong ball to tennis ball.
My hope is to make peach jam, peach muffins, and perhaps a peach bar-type snack.
I would LOVE to hear some of your recipes/tips of what the heck I can do with all of these lovely peaches. The plums just fill one bowl, but the peaches fill two giant bowls.
Any advice/suggesions are much appreciated! It was our first time peach/plum picking and we went because our poor nectarine tree did not produce any fruit this year. :(
Check out the winery tour and wine tasting as well as upcoming events at Nashoba Valley: Right here
---------------------------------------------------------
About the author: Leah G. is a photographer, avid reader, geocacher, and true Western Mass girl at heart. She has an off-the-grid vacation home and loves growing her own organic veggies. Leah's day job is working in client service for Working Advantage (a source for discount entertainment tickets, shopping and more!). Currently Leah is pursuing a Master's in Business Administration at Framingham State College.
recommend this
email
print
link to this page
Comments: 10
It was a great morning. :)
Peachy Spiked Sorbet
1 1/4 lb. fresh peaches, peeled, pitted, & cut up (2 1/2 c.)
3 tbsp. lemon juice
1 c. sugar
1 c. dry white wine
1 1/2 tsp. grated orange peel
In blender container or food processor bowl combine peaches and lemon juice; cover and blend or process until smooth. In large mixing bowl stir together sugar and 1 cup boiling water until sugar is dissolved. Stir in peach mixture, wine and grated orange peel. Turn into a 9 x 9 x 2 inch pan; cover and freeze 3 to 4 hours or until firm. Break into chunks; transfer to a chilled, large mixer bowl. Beat with an electric mixer on medium-high speed until smooth. Return to pan; cover.
Freeze for several hours or until firm.
Let stand 20 minutes at room temperature before scooping into dessert dishes. Serve with orange peel strips and berries. Serves 8.
Wow! Thank you so much!