Best Peach Pie
Ripe, succulent peaches are superb for eating fresh, but there is nothing more appetizing than a peach pie. Not loving the peach fuzz? Peel the peaches for a more refined filling.
Ripe, succulent peaches are superb for eating fresh, but there is nothing more appetizing than a peach pie. Not loving the peach fuzz? Peel the peaches for a more refined filling.
Choose ripe, firm blush-red peaches for vibrant-looking syrup. The lemon juice mixture prevents the peaches from discolouring.
Enjoy the taste of summer long after the season has passed. Choose ripe firm blush-red peaches for vibrant-looking syrup. The lemon juice mixture prevents the peaches from discolouring.
Chunks of peaches put flavour in every bite of these muffins. If fresh peaches are unavailable, drain canned or thawed peaches well and place on paper towels to absorb any excess liquid before using.
Peaches give this drink a smooth texture and a heavenly flavour. If you're short on time, use frozen sliced peaches; they'll make the drink extra frosty.
Freestone peaches are the best for making jam since the fruit doesn't cling to the stone, making them easy to pit. If you can get peaches with a red blush, they add a beautiful rich colour to the jam.
Peach marmalade has been a classic Canadian favorite for generations. Sometimes it's called jam and sometimes conserve. But whatever the name, its constant features are oranges, peaches and cherries.
Juicy, ripe Okanagan peaches find a happy home nestled in rich sour cream coffee cake batter. This is the perfect way to celebrate B.C.'s peach harvest, no matter where you live.
Nothing sets you up for a good day like a crumbly topped muffin for breakfast. For extra peach flavour, garnish each muffin with a peach slice before baking.
