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Stewed
Peaches
Fresh
stewed peaches make a very
desirable dessert
to serve with any simple cake or cookies. Litle children may readily
eat
such
dessert without danger of digestive disturbances.
Ingredients:
6
cups peaches
1 lb. sugar
1 cup water
Sufficient to serve 8 people.
Preparation:
- Peel the peaches, cut into
halves, and remove the seeds.
- Put the
sugar
and water to cook in a saucepan and bring to a rapid
boil.
- Add the peaches and cook until
they may be easily pierced with a fork.
- Serve cold.
TIPS: Adding
a
tablespoon
of butter to the hot stewed peaches and then serving them over freshly
made toast makes a delightful breakfast dish.
NOTE: The
cooked peaches may
also be run through a sieve or food mill, cooked with a little flour or
corn
starch
to thicken them slightly, and then served hot on buttered toast.
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Did You Know?
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Peach
plants grow very well in a fairly limited range, since they have a
chilling requirement that tropical areas cannot satisfy, and they are
not very cold-hardy. The trees themselves can usually tolerate
temperatures to around -26 °C to -30 °C, although the following
season's flower buds are usually killed at these temperatures, leading
to no crop that summer. Flower bud kill begins to occur between -15
°C and -25 °C depending on the cultivar (some are more
cold-tolerant than others) and the timing of the cold, with the buds
becoming less cold tolerant in late winter. Certain cultivars are more
tender and others can tolerate a few degrees colder. In addition, a lot
of summer heat is required to mature the crop, with mean temperatures
of the hottest month between 20 °C and 30 °C. Another
problematic issue in many peach-growing areas is spring frost. The
trees tend to flower fairly early in spring. The blooms often can be
damaged or killed by freezes; typically, if temperatures drop below
about -4 °C, most flowers will be killed. However, if the flowers
are not fully open, they can tolerate a couple of degrees colder.
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