I have a confession to make:
I really like the texture of canned fruit, especially peaches.
I often use them in recipes like this Rose Prosecco Sangria and when The Kid was little, I would chop them up and mix them with yogurt in place of fresh peaches because they were soft and easy to chew which was helpful because he didn't grow anything resembling a tooth until his first birthday. Sadly, my two beefs with using canned peaches was that I often wanted unsweetened fruit, which was hard to find back then and I do really try to avoid canned items when possible.
Recently, I was asked if I wanted to try these resealable pouches of unsweetened fruit from Dole and to see if I liked them. I was sent the peaches along with some other fruit varieties but the peaches are my favourite. They hit both my requirements in that they are available in both sweetened and no sugar added versions as well as a BPA free, resealable pouch instead of a can so that I can just use a few slices for something, seal up the bag and throw it back in the fridge.
Some of my favourite ways to use them:
- chop up a few and mix them, with a tbls or two of the juice, with greek yogurt
- chop them up and mix them with cream cheese (it works even better with the unsweetened pineapple)
- chop a couple slices up and mix it in with pancake batter and then add a slice or two to the top of a fat stack of them with a drizzle of syrup and a smattering of sliced almonds
If you insist on making your own, I like this recipe by Alton Brown
*I was given some free product to try out but was not further compensated and all opinions, as always, are very much my own
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Peach Ricotta Crepe
|makes one crepe|
1/4 tsp ground cardamom
2 tbls extra smooth ricotta cheese
2-3 mint leaves, thinly sliced (chiffonade)
Remove 6 peach slices from the bag and put them in a small bowl with the cardamom, ricotta and the mint and toss until combined.
On a dry pan over medium heat, lay the crepe and heat until just warm before you flip it to the other side. Lay the peach/ricotta filling down the centre of the crepe, fold one side over and then the other, like an envelope and carefully slide the crepe on to a plate. Top with a bit of whipped cream and a drizzle of maple syrup and serve.
Obviously, adjust as necessary if you are making more than one crepe
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