Description
A professional technique to preserve fresh peaches, preventing enzymatic browning and maintaining a firm texture for year-round use.
Ingredients
Scale
- 4–6 ripe fresh peaches
- 1 tablespoon lemon juice
- 2 cups filtered water
- Optional: 1/4 tsp ascorbic acid
Instructions
- Blanch peaches for 30 seconds in boiling water, then shock in ice water.
- Peel the skins off the cooled peaches.
- Slice peaches into uniform wedges and remove pits.
- Submerge slices in a mixture of lemon juice and water for 10 minutes.
- Arrange slices on a parchment-lined tray in a single layer.
- Flash freeze for 4-6 hours, then transfer to an airtight freezer bag.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Preservation
- Method: Flash Freezing
- Cuisine: American