HOW TO COOK FROZEN PEACHES RECIPES

Steps:

• Preheat oven to 425 degrees.
• For the filling: Defrost peaches completely in colander. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 15 to 20 minutes.
• For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
• To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown, about 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

Steps:

• Fresh peaches should not be mushy, or unripe, but they should be firm and ripe. Pick or buy your peaches when you are ready to work with them, and do them right away.
• The method I use for Jams, canning and freezing of peaches is the "blanching" technique, which makes it very easy to remove the peel or "skin" from the peaches. First bring a pan of water to a boil. And get a second pan ready with cold water for shocking the fruits and stop cooking process.
• Wash your peaches. Turn each peach upside down, use a paring knife to make a small "X" on the bottom of each peach (This helps to make peeling the skin off easier).
• Put scored peaches into boiling water for about a minute.
• Remove from the boiling water into a pan of very cold water (some people use ice water). This stops the peaches from cooking and helps cool them so they are easier to handle.
• Remove "skin" of peaches by sliding them off with your hands (I sometimes use a knife to help slide the skin off).
• Slice peaches in half and remove pits.
• Cut peaches into desired size slices (about 1/4 inch thick for me).
• Sprinkle Fruit Fresh over the sliced peaches. I sprinkle several times and stir gently after each addition. The Fruit Fresh keeps the colors and flavors of the fruit looking and tasting fresh!
• Bring water and sugar to a boil, stirring until sugar is dissolved and syrup forms. I like to boil mine for about 5 minutes. Add either lemon or lime juice to the syrup.
• Pour the syrup over the peaches and gently stir.
• Sprinkle on more Fruit Fresh and gently stir.
• Divide the peaches and liquid into freezer containers.
• Put lids on containers. Let cool. Put into Freezer. *** Wait for a winter night. Snuggle by the fireplace with the kids... each with a spoon and a half pint container of my Mama's Frozen Peaches!
• Frozen Peaches!
• Frozen Peaches!
• Gavin was ill... and I gave him a special treat... he was very happy! ox