thelivo wrote:

Henry Dorset Case wrote: I've been eating poached peaches for breakfast: really rich purple colour. Fantastic.

Do you poach them yourself? If so - gotta recipe? Sounds gooood.

get peaches. wash. cut in half and remove stone. Insert into pot. Insert water into pot. Insert honey into pot to taste. Poach for a while. When desired degree of softness is reached, taste. If taste good, they're done.

option: you can remove the skins after theyre cooked (its easier) and they freeze really well also.

Nom nom nom.

Ah that easy!! OK no worries - just thought there would be some other exciting ingredients in the water!

Cheers

Poach them in red wine! YUM

thelivo wrote:Ah that easy!! OK no worries - just thought there would be some other exciting ingredients in the water!

Cheers

It really is that easy. Too much "stuff" in the water and you mask the taste of your delicious stonefruit. I like honey rather than sugar (its better for you) plus gives a subtle extra flavour that isnt too strong.

scatter wrote:Poach them in red wine! YUM

HELL yes. Its more a dessert thing though.

Ive also done pears poached in port which were quite good. bit of cinnamon quill and errrr some other stuff. the pears go a really great colour too......

Trail wrote:

scatter wrote:You shoulda done come raided our two trees.

Doh!

If I had known I would have been out there scoffing peaches

Not as good as fresh peaches but we have a big cooking apple tree that is laden at the moment. We have been stewing them up almost every night for 2 weeks now and the tree still has hundreds on it! So if you want any of these Trail, just drop by and help yourself We just add a cup of sugar per 10 or so apples, cook till they're soft and mushy, then eat or freeze. They taste fantastic.

XCguy wrote:

Trail wrote:

scatter wrote:You shoulda done come raided our two trees.

Doh!

If I had known I would have been out there scoffing peaches

Not as good as fresh peaches but we have a big cooking apple tree that is laden at the moment. We have been stewing them up almost every night for 2 weeks now and the tree still has hundreds on it! So if you want any of these Trail, just drop by and help yourself We just add a cup of sugar per 10 or so apples, cook till they're soft and mushy, then eat or freeze. They taste fantastic.

Thanks for the offer. We have lots of pears and apples from another friend. Apples go well with our rhubarb

Rhubarb! Do you have enough to share?
I was going to bring some down from home next time I was up there.

We also transplanted some young plum, blackboy and white peach trees from our last house and they are doing well so we may have surplus of that fruit next season

Our rhubarb (also brought from the last house) was doing well till the chickens ate all the leaves

scatter wrote:Rhubarb! Do you have enough to share?
I was going to bring some down from home next time I was up there.

We had too much... and now have frozen Rhubarb in the freezer. You are welcome to some!

We seem to have a variety of triffid Rhubarb. Grows huge and very quickly!! We have a couple of plants and they have be transplanted twice in the last 9 months and still grow hard out!

Trail wrote:

scatter wrote:Rhubarb! Do you have enough to share?
I was going to bring some down from home next time I was up there.

We had too much... and now have frozen Rhubarb in the freezer. You are welcome to some!

We seem to have a variety of triffid Rhubarb. Grows huge and very quickly!! We have a couple of plants and they have be transplanted twice in the last 9 months and still grow hard out!

Sweet!

My parent's rhubarb is triffid-like too. Bits have been hacked off it and planted all around the country. And it's survived 27 years of sheep/cattle/pig/horse/chicken break-ins

Trade you for some Blackboys

scatter wrote:

Trail wrote:

scatter wrote:Rhubarb! Do you have enough to share?
I was going to bring some down from home next time I was up there.

We had too much... and now have frozen Rhubarb in the freezer. You are welcome to some!

We seem to have a variety of triffid Rhubarb. Grows huge and very quickly!! We have a couple of plants and they have be transplanted twice in the last 9 months and still grow hard out!

Sweet!

My parent's rhubarb is triffid-like too. Bits have been hacked off it and planted all around the country. And it's survived 27 years of sheep/cattle/pig/horse/chicken break-ins

Trade you for some Blackboys

I hate the stuff, but MrsAlmaG loves rhubarb. She would love a cutting if one was available.