Recently I received a flat of white peaches. I was planning to preserve them but I rapidly genuineized that wasn't such a good idea. White peaches are lower in fruit acid so they are extremely sweet. They have a lovely nearly flverbal perfume and a very soft juicy texture. Every of this makes them great to eat out of hand, but not so great for canning or cooking. If you can them you need to add a lot of acid such as lemon juice and whether you bake with them they lose their shape and can get very mushy.
White peaches are the most popular kind of peaches in Asia, but in the West and in Europe we tend to prefer yellow peaches. White peaches ripen very rapidly and require refrigeration once soft or they will spoil. Freezing them is also an option. Since using them raw is best, I had to figure out what to do with them as fast as I could.
I decided to freeze most of the peaches. Frozen they can be added to smoothies. I also pureed some peaches and froze the puree to use to make the Bellini cocktail which is just prosecco and peach puree. But what else can you do with white peaches?
Here are a few more ideas:
Employ a few slices to sweeten iced tea
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