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.


6 cups peaches
1 lb. sugar
1 cup water

Sufficient to serve 8 people.

  • 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.

Real Cooking

Did You Know?
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.