Qian Li (qianian) wrote in vegancooking,
Qian Li

starchy fruit in baking

I've been complaining all the peaches and nectarines this season have been rotten. They either turn brown while they're still hard or ripen to be starchy and not sweet and juicy. I thought this was a California curse at first, but these yellow peaches from Idaho turned out the same.

So I mashed one with a fork and mixed it in my pancake batter this morning. They seem to brown and hold together better than before and hold more moisture. It tastes like peach yogurt but maybe that's the sourdough talking.

Anyone else ever used starchy fruit in edible ways? I wonder if it would be good in cakes and breads.
Tags: fruits(uncategorized)
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded