We love peaches! Here are two fantastic ways to use up that harvest of peaches this season!
So, my theory is; While you’re making a big mess, you might as well make a REALLY big mess and only have to clean up once! I suppose it’s my lazy side rearing it’s ugly head but I hate cleanup!
So, fully adhering to my theory, this weekend I made a REALLY big mess but got 8 half pints of Peach Barbeque Sauce AND 5 small and one large Peach Carrot Pecan Quick Bread made. All in all a fairly productive day!
I try to pick 2 projects that have at least one ingredient in common. In this case, I just have the mess of blanching and pealing the peaches once, instead of twice.
After making the Barbeque Sauce and the Bread I had enough left over to freeze a few packages. So I blanched all the peaches and put them in a water bath with bottled lemon juice. I peeled them and returned them to the water bath to deter browning.
Get all the other ingredients cut up and then cut up only enough peaches for the 6 cups you need for the Barbeque Sauce. All the ingredients are added to a large pot and let it cook, stirring often.
While that is cooking, all the ingredients are prepped for the bread. Again, wait until the last minute to cut the peaches up so they don’t brown. Mix up the quick bread and fill the pans. Bake.
Now the stove and oven are doing all the work and you can get started cleaning up your REALLY big mess!
Here are a couple other peach recipes
- Peach Salsa
- Southern Peach Cobbler
- Peach Bourbon BBQ Sauce
- Peach Galette
- Grilled Peaches with Blackberry Wine Sauce
- Low Sugar Peach Jam
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Enjoy! And have fun cooking!
Tools I Use to Make Peach BBQ Sauce
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Peaches make a luscious sweet and tangy BBQ sauce
- 6 cups finely chopped pitted peeled peaches
- 1 large red bell pepper seeded and minced
- 1 large onion , minced
- 4 Tbsp finely chopped garlic
- 1-1/2 c honey
- 3/4 c cider vinegar
- 1 Tbsp Lime Juice
- 2 tsp Adobo Seasoning (Click here for recipe) (The great advantage of making your own is there is no MSG!!)
- 2 tsp dry mustard
- 2 tsp salt
- Sterilize jars in water bath canning pot for 10 minutes. Let them sit in hot water until ready to use.
- Heat bands and lids in simmering water. Do not boil. Let them sit in hot water until ready to use.
- Combine all ingredients in large pan. Bring to boil. Reduce heat and slow boil, stirring frequently, until it has thickened, about 1 hour. Use an immersion blender to make the sauce creamy. If you don’t have an immersion blender, transfer to a stand blender. If you think it could still be a little thicker, you can continue to cook until desired thickness, just make sure you turn the heat down and stir often.
- Fill hot jars leaving a half inch of head space. Wipe rims. Cover with hot lids and tighten bands fingertip tight.
- Process the jars of sauce for 15 minutes (adjust for altitude). Allow them to sit in the canning pot for 5 additional minutes. Remove jars and let them cool. Check lids to make sure they have sealed. (If they don’t pop when pressed in the middle of the lid, they are sealed). Any that don’t seal should be refrigerated.
Peach Carrot Quick Bread
- 1 1/2 c. chopped pecans, toasted
- 5 c. flour
- 2 tsp. cinnamon
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 2 cup sugar
- 4 c. peaches, peeled and chopped. Wait until everything else is prepared so they don’t brown.
- 2 c. grated carrots
- 1 1/3 c. vegetable oil
- 1 c. milk
- 4 large eggs
Takes Serves 24
- Important! You must have a mixer that can effectively handle 5 cups of flour! If you don’t, halve this recipe!
- Toast pecans in a single layer in a shallow pan for 10 minutes, do not preheat the oven. Turn the oven on to 350 degrees F and place pecans in oven while preheating. They are perfect after 10 minutes. Cool. Chop.
- Prepare pans. Either use no-stick spray or grease and flour 5 small loaf pans and 1 large loaf pan. ( The large is for eating immediately, the small ones are great for gifts or freezing.)
- Stir together flour and the next 6 ingredients in a large bowl.
- Add oil, milk and eggs to a mixing bowl. Mix thoroughly.
- Incorporate dry ingredients quickly. Do not over beat.
- Add peaches, carrots and toasted pecans, hand stirring just until moistened.
- Spoon batter into prepared pans. Fill 2/3’s full.
- Bake at 350 for 45 to 50 minutes, for the small ones and 1 hour 10 minutes for the large one. Test for doneness. When a long metal or wooden pick is inserted in the center comes out clean, they are done. Cool in pan on a wire rack 5 to 10 minutes. Remove from pan to wire rack and cool completely.
- To freeze; cover with Plastic rack and the with aluminum foil or freezer paper.
Originally Published 9/16/2014
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