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Peach Crostata advice needed
Joined: Dec 17, 2005
Posted to Thread #18734 at 5:47 pm on Aug 5, 2010
I've made crostatas before.... but this is the first time I'm making peach. The recipe calls for thinly sliced firm ripe fruit... my peaches are .... well ..... very very ripe.... very soft... very very juicy. But I had my heart set on a crostata... So - I'm thinking
slice them not so thin - so that they don't cook down to total mush
let them sit in a colander while making the dough - toss them in the lemon juice and a tiny bit of sugar, let the juices drain so that it won't run all over the place when it cook
reduce the juices - perhaps reduce the juices to a thick glaze to brush on after it's done cooking while it's still warm? what do you think - too much? or drizzle over the ice cream that'll be on the side?
Any other ideas to avoid these overripe peaches from oozing all over?
Hmmm thinking about it - I do have some tapioca.... what if I mixed a small amount of that in....
Other messages in this thread:
- 18734. Peach Crostata advice needed - Tess - 5:47pm on 08/05/10 (12)
- I like the idea of letting them steep first and reducing the juices. I think it be more reliable - Joe - 10:19pm on 08/05/10
- Joe, I've become a huge fan of reducing juices. A month ago, I couldn't find good tomatoes - Traca - 2:07am on 08/06/10
- If you use the Trader Joe's morello cherries, cook down the juice for a really flavorful addition [NT] - cheezz - 2:53am on 08/06/10
- Where are these cherries at TJs? Are they frozen? [NT] - Traca - 8:52pm on 08/06/10
- Nope - they are in a glass jar with the other canned fruit. [NT] - cheezz - 1:00am on 08/07/10
- You're so right, Jane- they're delicious! [NT] - CynUpstateNY - 4:41pm on 08/07/10
- and all these years we'd been throwing the watery juice down the drain not realizing - cheezz - 7:52pm on 08/07/10
- I saw them this weekend near the ice cream. I looked for a cherry pie recipe on the jar... - Joe - 1:30am on 08/09/10
- Reduction is the key to so many things! Concentrating flavor.... - Joe - 1:28am on 08/09/10
- I oven roast bananas for banana bread then reduce the liquid for a concentrated "banana-y" flavor. - Steve2 in LA - 4:18am on 08/09/10
- The juice reduction is how CI does their banana bread, too - best I've ever tasted! - cheezz - 5:07am on 08/09/10
- Brilliant! [NT] - Traca - 7:05pm on 08/11/10