Frozen Peaches

Prep Time 5

Cook Time 10

Total Time 15

Servings lb frozen peaches

First blanch the fruit. Place whole peaches into a pot of boiling water for 30 seconds each, remove with a slotted spoon, and then drop them into a bowl of cold water.
Peel the skin off of each blanched peach.
Slice the peaches open and remove the pit.
Then cut into slices or chunks and toss in a little bit of lemon juice.
Place the sliced peaches onto a baking sheet lined with parchment paper and let them sit in the freezer for about four hours.
Once they're frozen solid, transfer the frozen fruit to a freezer-safe bag or airtight container. They will store in the freezer this way for about 6 months.

Flash frozen peaches don't last as long as blanched ones, but they're a great way to freeze peaches if you're in a rush.
Wash peaches really well and then peel the skin and remove the pit. Cut into slices or dice them up.
Place peaches onto a parchment paper-lined baking sheet and then into the freezer.
Once solid, transfer your flash frozen peaches to a freezer bag or airtight container. Freeze for up to 3 months.

Place sliced or diced peaches into an freezer bag and then fill the empty space with water.
Carefully squeeze out an excess air and seal the bag well. Lay flat in the freezer to maximize the space.

Add a light syrup or heavy syrup into the freezer bag of peaches, leaving a little space at the top.
Seal the bag shut and lay the syrup pack peaches flat in the freezer.

Peel peaches and then place them into a blender or food processor. Blend until completely smooth and no chunks are left.
Pour the peach puree into ice cubes molds or popsicle molds and freeze. You can either leave them in the molds, or remove them once frozen and place into an airtight container or freezer bag.
Keep frozen for up to 6 months and use whenever needed!