Old Philosopher
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- Oct 22, 2009
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Long time no key!
I came upon some fresh peaches, and reviewed the recipes here. Only have two questions:
Thanks for any info.
I came upon some fresh peaches, and reviewed the recipes here. Only have two questions:
- What is the advantage over pulping, as opposed to dicing (leaving small pieces, and less 'goo')?
- I read 'stoned and quartered'. Even in the recipe using pulp, there was no mention of removing the skins. Is it necessary to get rid of the skins?
Thanks for any info.