-9 peaches for one, and then 7 peaches into another
I used the most bruised and soft peaches so I could cut out the bruises and use the mush. The second smoothie had some stray strawberries. I used 3/4ths of a tablespoon of non-bleached sugar to sweeten, plus enough water to cover the bottom. You can add ice cream, sorbet, yougurt, fruit juice, or whatever you want. I also put mine into the freezer until they took on the consistency of slushies.
You can buy plastic molds (yeah plastic, ew, I bought it on clearance) at any drug store during summer time, or any kitchen-related store. Mine had six wells.
I used the peaches that were a bit more solid but either had terrible wounds or were heading south. I didn't puree until smooth so it was still chunky. Pour, wipe of excess, freeze overnight. To get them out of the wells, run warm water over the plastic until it loosens. Don't wiggle the stick or grip, pull straight out.
2 cups waste (bruises and pits)
-7 peaches for one, 8 for the second
I hijacked this recipe from an old allergy-free cookbook. I simplified it, so it's extremely quick and easy. There's a lot of room for your own added ingredients.
1 cup sugar
1 tablespoon cornstarch
2 cups fresh of canned peaches (reserve liquid)
1/2 cup milk-free margarine
In a saucepan, mix sugar and cornstarch; gradually stir in peaches. Bring to a boil and boil for 1 minute, stirring constantly. Melt 1/2 cup milk-free margarine in a 2 quart oven proof casserole.
Note: I skipped this part entirely. Ha.
1 1/2 cup of sugar
1 cup flour
1/4 teaspoon of salt
1 1/2 teaspoons baking powder
3/4 cups peach juice, water, or other juice
Preheat oven to 350 degrees. Mix 1 cup of sugar*, flour, salt, and baking powder. Beat in peach juice (that you have drained from canned peaches**) until lumps are gone. Pour batter into the melted margarine. Do not stir. Spoon the peach mixture on top, do not stir. Sprinkle 1/2 cup sugar* over top and bake for 45 minutes or until top is brown.
Note: I used an 8 x 10 pan, threw it into the oven until it got warm, then took it out and melted enough vegan butter to coat. I mixed the four dry goods with a fork, no electronic equipment needed. I used 3/4ths cup filtered water (forgot to buy juice) and it stirred in just fine. Follow the rest of the recipe. Save excess batter for next recipe.
The batter for both recipes looks spongy and soft when done, as it sits, it gets crunchy and more solid.
*This is a sweet recipe. If you are using sweet juice or peach juice or what I used the first time around, a melted fruit popsicle, cut back the sugar in your dry batter to 3/4ths cup. I freely sprinkled with brown sugar on top instead of a whopping 1/2 cup of sugar.
3/4 cup waste (bruises, skin, and pits)
-4 peaches, you may need more or less
I made this up! Wee!
Fruit spread or other fruit if you wish.
Remaining batter from previous recipe.
Right after the cobbler goes into the oven, put in a muffin tin to heat. Remove, and swab the bases of the muffin tins and sides with a pillow of butter. Pour in at LEAST 3/4ths of an inch of batter in each tin; I filled all twelve and had left-overs. The fruit spread I use is basically chunks of fruit, so I put a few bits of cherries in the center of each one. Surround and cover with 3-4 peach slices. Sprinkle with brown sugar. Put in under the cobbler, it needs to cook about fifteen minutes less. Once brown, it's done.
After ten minutes or so, you can pop them out to be cooled.
-3 went to a friend, and I probably ate 4
Total: 53 with 5 still sitting in my fridge!