ElsieD

@Smithy How wonderful! What a thoughtful thing to do.

I peeled them this afternoon and froze them. I didn't eat one though they smell great. No signs of fermentation, thank goodness. Thanks, everyone, for your help.

This is what they look like today. The one on the bottom, second from the right is completely black so I assume that one is ready for baking and the rest should look like that before I use them? I've tried two along the way to this point. The first was starchy, not very sweet. The second, half black, was really sweet at the ends but hard and still starchy in the middle. The ripe ends, however, we're amazing. Also, the peel is quite thin. Is that normal?

What is soss?

Wow! That's a great job you did on your smoker. It does indeed look like it's brand new.

Thank you. This may be a dumb question but did you bake it using frozen, semi-frozen or thawed peaches?

@Smithy What was the texture of the peaches like after baking? I have a LOT of peaches in the freezer right now as we were able to get our hands on some beauties. I now worry that the peaches will turn to mush after baking them.

No, i don't use my IP for this. I do it on the stove. I let it go for however long it takes at a bare simmer. I just use the carcass and odds and sods of the trimmings.

Something I do is reduce it way, way down until, when well-chilled, it is a very firm jelly and freeze it in ice cube trays (warmed enough to pour). It's like having chicken boullion on hand.

Yes, he decided he wanted to do something after retiring, so this is what he chose to do. The best part was that most nights he'd come home with dinner. He doesn't cook much but when he does, it's usually delicious. He makes a mean Navarin of lamb.

Le Cordon Bleu here has special menu events from time to time which they hold in their Signatures Restaurant. Tickets are pre-sold for these events; today's was sold out, the capacity seemed to be about 40. This event was called Boulangerie Delight and so it was. Below is the menu and pictures of the courses. The servers, cooks etc. were students in their final year with the head chef supervising. There must have been 14 of them roaming the tables, but they were never obtrusive. The food was mostly good, though the carb cakes could have been hotter. The coffee was cold, but cheerfully replaced. As you can see, the last picture is of the desserts, 5 each. As we were leaving, take-away boxes in hand, one of the students came over to tell us that there was an extra box waiting for us. That turned out to be a duplicate times two of the third course, so we came home with 18 assorted pastries! John shared a brief memory with the head chef about his time at Cordon Bleu when he took Cuisine Basics. They both lamented about banging their heads against the overheads above the work stations. Not meant for tall people. John is just over 6'3" and I'm guessing the head chef is the same. A nice change of pace for us.

I haven't used it yet but my plan is to use it in peach frozen yogurt and ice cream along with peaches to bump up the peach flavour. I'm trying the same thing with strawberries. Maybe smoothies or protein drinks?

In the end, I pureed a bunch of peaches and once dehydrated, I'll use my blender to turn that into peach powder. I decided to slice a bunch using a knife, and roasted the slices in the APO. That took care of 6 quarts. I'll do the same thing with the rest of them. Thanks, everyone, for your suggestions and comments. By the way, the roasted peaches are for a roasted peach frozen yogurt I found on the Brod and Taylor website. It's excellent.

Can I use the slicing blade to slice peaches? I'd like to make 1/4" slices and then dehydrate them to make peach powder. I have 18 quarts to do and am looking to not slice them with a knife as that would take me just short of forever.

Thank you for chiming in. As you can see, they have become considerably riper since when I posted that picture. For comparison purposes,the two pictures below show them when I brought them home and today. I just tested them and there is no give to them yet nor will they peel so it looks like they need more time. Since I want to use them for baking, should I wait to do anything with them until they are almost/completely black?