04 September 2010

Peach Days

PEACHES

I bottled fifty quarts this year, with the help of my mother-in-law, sister, and a friend—more than that if you count theirs. I think last year was the record, though, somewhere in the sixties.

Don't forget to go vote for quilts at Peach Days today. I just finished my batch of Butterscotch Peach Ice Cream for the cook-off, and it is hardening in the freezer.

Butterscotch Peach Ice Cream

1 quart whipping cream
6 Tbsp. powdered sugar
1/2 cup Butterscotch Peach Jam
1/2 cup butterscotch pieces
Fresh peaches
Whip whipping cream to soft or firm peak stage. Add powdered sugar and peach jam. Process as your ice cream machine directs. Melt butterscotch pieces in a double boiler. Drizzle over hardened ice cream and top with fresh sliced peaches.

If you feel ambitious, you can drizzle the butterscotch in during the processing so that it swirls with the ice cream. It will harden the way chocolate does when it is swirled in. I did it that way for the contest today, so we'll see how the ambition pays off.

The public can taste test the ice cream and other peach dishes around 6:00 p.m., or when the judges have finished.

12 comments:

Cory Reese said...

What?!? 50 bottles!? Holy Moses. I admire your tenacity.

The Yoder's Four said...

YUM!! I hope you win something! They should give out prizes just for effort anyway.

Robert and Sherry Leal said...

I can't wait to get my hands on some cheap fruit and start canning! It's kind of hard here in AZ...aren't you in Southern Utah? Where do you get your fruit?

charmian @Christie's Corner said...

What a great way to use butterscotch peach jam. I've been putting mine on scones, but this is far more creative.

msjvd said...

Congrats on surviving another Peach Days, Ro! Looks like you did yourself proud!

Now give me some advice: I bought a box of peaches from Costco. (Yeah, lame, I know but the "farm fresh" thing doesn't work for peaches in the Washington, DC metro area.) I ripened them perfectly and tasted one: MUSHY!

So unhappy. What to do with mushy peaches, please? I haven't eaten all my jam from last year. I have enough jam for another 3 years without making any more. And I don't feel like making it. SO... peach butter? Peach pie? Peach leather? Peach chips?

Maybe I could stand to make a bit of peach fro-yo but even then, I'd be tempted to use the butterscotch peach jam leftover from last year.

HELP ME!

Kate said...

Those peaches look so delicious! Tempting enough to make me think about taking up canning.

Pots and Pins said...

Just thinking of peeling all of those peaches makes my head swim! I made two peach pie yesterday and was sick to death of peeling after just that! You are my hero!! Those bottled peaches look so pretty - don't you just love to see them all done on your counter?!? Either you're feeling better or you've gone to the dark side completely!

myimaginaryblog said...

You did all that while in your condition? WOW. The peaches look beautiful and delicious.

The ice cream sounds amazing, too.

My word verification is "bedly." Ha.

myimaginaryblog said...

Now some comments on the last several posts:

The C-clamp on the fridge is brilliant and I just forwarded it to my sister.

I agree with the site that said that increasing your income is easier than trying to live more frugally (it almost makes you want to say "duh" except for that it's not the approach everyone takes) but I'm also of the opinion that most work-from-home strategies for stay-home-moms don't increase income enough to be worth the fatigue and extra complications. The trick is to find ways to help your husband make more money. In fact, my sister Mary told me she heard a story on NPR one time about a woman who did just that--she was considering going back to work, but after considering all the costs (childcare, career wardrobe, lunch, etc.) she instead decided to channel her talents into helping build her husband's career. With her help, within a year or two his income had increased greatly--I think doubled.

I clearly don't have that woman's career-building skills, but it's still an inspiring story. :)

I skimmed the comments on home birth and see you've gotten lots of advice both directions.

I've used midwives in hospitals for all my births--in fact the midwife who wrote Babycatcher was the midwife of my Berkeley midwife (if that makes sense). The stories in Babycatcher are so compelling, and I do love the more attentive care you usually get from a midwife rather than an o.b. That said, my own strongly-held opinion, especially after reading a very persuasive opposing blog (sorry, I don't remember how to find that blog now) is that although hospitals can be unpleasant places and tend to pathologize birth and have other drawbacks, in cases of extreme complications, hospitals definitely save lives in ways that home-birth midwives can't and don't. Even in Babycatcher, the case that eventually ended her career might have been prevented if the birth had been at a hospital. Personally I've had enough high-risk situations that I would never consider giving birth at home.

I do have a friend who had three births at home and loved it, and was planning to have her fourth at home, but when the birth wasn't progressing as well as her first three, she was wise enough to give up her dream and go to the hospital, which almost certainly saved her baby's life and possibly hers as well. But there are also instances where you can't get to a hospital fast enough.

Anyway, those are my thoughts, for what they're worth.

angela michelle said...

that's an accomplishment! the ice cream sounds amazing.

msjvd said...

dyspepsia (noun)

-deranged or impaired digestion; indigestion ( opposed to eupepsia).

She suffered her bout of dyspepsia with no dignity or grace whatsoever

Shouldn't Grace be capitalized?

amy said...

Times like these you ought to be grateful you don't like in Payson, with it's annual obscene Onion Days. Peach Days is a way better idea, especially for an expectant woman. I shudder to think of bottling fifty quarts of onions.

Good luck!