5 Freeze Dried Peaches Recipes to Enjoy During Wintertime

Usually enjoyed in the summertime, peaches are the last fruit to come to mind this time of the year. But even if they're not in season, it doesn't mean we can't enjoy them and everything they have to offer. In fact, freeze dried peaches are available all year round, allowing you and your family to get a taste of summer even in the dead of winter. So, if you're ready to do things a little differently this winter, these freeze dried peaches recipes will bring summertime to your table.

1. Peachy Beef with Rice

Sweet • Savory • Stir-Fry Inspired
Serves: 4
Total Time: ~40 minutes

This bold and balanced stir-fry brings together savory beef, sweet peaches, and vibrant veggies in a glossy, tangy glaze. It’s a fresh take on comfort food—perfectly served over fragrant jasmine or basmati rice.

Ingredients:

• 1 cup basmati or jasmine rice, uncooked
• 1 pound ground beef or thinly sliced sirloin
• 1 cup freeze-dried corn
• ⅔ cup freeze-dried peach dices
• ¼ cup organic dried red bell peppers
• ¼ cup vegetable broth
• 2 tablespoons soy sauce (or coconut aminos)
• 1 tablespoon rice vinegar
• 2 tablespoons canola oil
• 1 teaspoon cornstarch
• Salt and black pepper, to taste

Instructions:

1. Cook the Rice:
   Rinse rice under cold water 4–5 times until water runs clear.
   Bring 1½ cups water to a boil. Add rice, cover, and simmer over low heat for 15–20 minutes, until the water is absorbed.
   Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and set aside.

2. Rehydrate the Veggies:
   In a bowl, combine corn, peaches, and red bell peppers.
   Cover with warm water and soak for 10–15 minutes, then drain and pat dry.

3. Cook the Beef:
   In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
   Add ground beef or sliced sirloin and cook for 5–7 minutes, until browned. Season with salt and pepper.
   Remove and set aside.

4. Stir-Fry the Veggies:
   In the same pan, heat the remaining tablespoon of oil.
   Add rehydrated vegetables and stir-fry for 3–4 minutes.

5. Combine & Sauce:
   Return beef to the pan. In a small bowl, whisk together broth, soy sauce, rice vinegar, and cornstarch.
   Pour into the skillet and bring to a gentle boil. Cook for 2–3 minutes, until the sauce thickens and coats the stir-fry.

6. Serve:
   Spoon rice into bowls and top with the peachy beef mixture. Adjust seasoning to taste.

Optional Add-Ons:

• Garnish with scallions, sesame seeds, or fresh cilantro.
• Add chopped peanuts or cashews for a crunchy topping.

2. Peach Chicken Salad

Refreshing • Protein-Packed • Winter Brightener
Serves: 4
Total Time: ~35 minutes

This light and vibrant salad pairs grilled chicken with sweet peaches, crisp cucumber, and creamy goat cheese. A tangy balsamic-Dijon vinaigrette does double duty—marinating the chicken and dressing the greens. It's the perfect dish to refresh your winter menu with color and flavor.

Ingredients:

• 1 lb boneless, skinless chicken breast or thighs
• ½ head romaine or butter lettuce, chopped
• ⅓ cup freeze-dried peach dices
• 1 medium cucumber, peeled and sliced
• ¼ cup crumbled goat cheese
• Salt and black pepper, to taste

For the Vinaigrette:

• ¼ cup balsamic vinegar
• 3 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• ½ teaspoon garlic powder

Instructions:

1. Make the Vinaigrette:
   In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, salt, and pepper.

2. Marinate and Cook the Chicken:
   Slice chicken into strips. Place in a shallow bowl and pour in 3 tablespoons of the vinaigrette. Marinate for 10 minutes.
   Heat a grill pan or skillet over medium heat.
   Cook marinated chicken for 4–5 minutes per side, or until golden and cooked through. Set aside to rest, then slice.

3. Rehydrate the Peaches:
   Soak freeze-dried peach dices in 1 cup warm water for 10–15 minutes, then drain and gently pat dry.

4. Assemble the Salad:
   In a large bowl, combine chopped lettuce, cucumber slices, rehydrated peaches, and grilled chicken.
   Drizzle with remaining vinaigrette and toss gently.
   Top with crumbled goat cheese and serve.

Optional Add-Ons:

• Add toasted almonds or walnuts for crunch
• Swap goat cheese for Feta or shaved Parmesan
• Serve over quinoa for a heartier meal

3. Bourbon Peach Pie

Festive • Boozy • Holiday Showstopper
Serves: 8
Total Time: ~1 hour 45 minutes (includes chilling)

A bold twist on a classic, this bourbon-infused peach pie is everything a holiday dessert should be: rich, beautiful, and surprisingly simple. With a warm cinnamon filling, flaky crust, and a hint of vanilla-laced bourbon, it’s a guaranteed crowd-pleaser. Add a scoop of vanilla ice cream to take it over the top.

Ingredients:

• 2 store-bought pie crusts (thawed if frozen)
• 4 cups freeze-dried peach dices
• ½ cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ¼ cup bourbon
• 1 tablespoon unsalted butter
• 1 egg
• 1 tablespoon milk
• 1 tablespoon granulated sugar (for topping)

Instructions:

1. Rehydrate the Peaches:
   In a large bowl, soak peach dices in warm water for 15 minutes. Drain and gently squeeze out excess liquid.

2. Sweeten the Fruit:
   Return peaches to the bowl and mix with brown sugar. Let sit for 10–15 minutes to draw out juices.

3. Prepare the Crust:
   Grease a 9-inch pie pan.
   Press one pie crust into the bottom, leaving a slight overhang around the edges.

4. Make the Filling Sauce:
   Strain the juice from the peach mixture into a small saucepan.
   Whisk in cornstarch, cinnamon, and vanilla.
   Cook over low heat, stirring constantly, until thickened (about 3–5 minutes).
   Remove from heat, stir in bourbon and butter, and let cool slightly.

5. Assemble the Pie:
   Combine thickened sauce with the peaches and spoon into the prepared crust.
   Top with second crust, trim and crimp the edges, and cut small vents on top.
   Freeze the pie for 30 minutes to help set the crust.

6. Bake the Pie:
   Preheat oven to 400°F.
   Whisk together egg and milk, then brush over the top crust. Sprinkle with granulated sugar.
   Cover loosely with foil and bake for 20 minutes.
   Reduce oven temperature to 375°F, remove foil, and bake an additional 25 minutes, or until crust is golden brown and filling is bubbling.

7. Cool and Serve:
   Let pie cool for at least 1 hour before slicing.
   Serve warm or at room temperature with ice cream or whipped cream.

Make-Ahead Tip:

• Bake a day ahead and reheat slices individually at 300°F for 10 minutes before serving.

4. Peach Jalapeño Jam

Sweet • Spicy • Small Batch
Makes: ~2 cups
Total Time: ~30 minutes

Putting jalapeno peppers to creative use, this sweet-and-spicy jam is the perfect topping for your morning toast and/or buttery biscuits. You can even spoon some of it on your waffles and fried chicken for a zingy aftertaste on your meals.

Ingredients:

• 2 cups freeze-dried peach dices
• ⅓ cup dried jalapeño peppers
• 2 cups granulated sugar
• 2 tablespoons fruit pectin
• 3 tablespoons lemon juice
• ⅓ cup water (for cooking)

Instructions:

1. Rehydrate the Peaches:
   In a bowl, combine peach dices with 3 cups warm water. Soak for 15 minutes, then drain well.
   Transfer peaches to a food processor and pulse until smooth or slightly chunky, based on your preference.

2. Cook the Base:
   Pour the puréed peaches into a saucepan. Add lemon juice, dried jalapeños, pectin, and ⅓ cup water.
   Bring to a gentle boil over medium heat, stirring occasionally.

3. Add Sugar and Thicken:
   Stir in sugar and bring the mixture back to a rolling boil.
   Continue boiling for 3–4 minutes, stirring frequently, until the jam thickens to your liking.

4. Finish and Store:
   Remove from heat and skim any foam from the surface.
   Transfer hot jam into sterilized jars and seal tightly. Let cool to room temperature.

Storage:

• Store in the fridge for up to 3 weeks, or water-bath can for shelf stability (consult safe canning guidelines for acidity and timing).

Serving Suggestions:

• Spread on toast, biscuits, or cornbread
• Pair with goat cheese or brie
• Glaze grilled chicken or pork

5. Peach Margarita

Bright • Boozy • Holiday-Worthy
Serves: 2
Total Time: ~20 minutes

Who says margaritas are just for summer? This winter-ready version pairs sweet peaches with bold tequila and citrusy lime for a refreshing twist on the classic cocktail. Whether you're winding down after holiday shopping or mixing up something festive for a get-together, this drink delivers a splash of sunshine in every sip.

Ingredients:

• 6 tablespoons (3 oz) tequila
• 4 tablespoons (2 oz) Triple Sec
• 4 tablespoons fresh lime juice (about 2 limes)
• ½ cup freeze-dried peach dices
• 1 tablespoon agave syrup (or honey)
• 1 cup ice
• Coarse salt, for the rim (optional)
• Extra lime wedge, for garnish

Instructions:

1. Rehydrate the Peaches:
   Soak freeze-dried peaches in 1 cup warm water for 15 minutes. Drain well.

2. Blend the Margarita:
   In a blender, combine rehydrated peaches, tequila, Triple Sec, lime juice, agave syrup, and ice.
   Blend until smooth and slushy.

3. Prep the Glasses:
   Run a lime wedge around the rim of two cocktail glasses. Dip rims in salt (optional).

4. Serve:
   Pour the margarita into prepared glasses. Garnish with a lime wedge.
   Serve immediately.

Optional Upgrades:

• Add a pinch of chili salt to the rim for a spicy-sweet twist
• Substitute mezcal for tequila for a smokier flavor

Which freeze dried peach recipes would you make to brighten your winter menu? Let us know in the comments down below!

References:

1. https://thecrumbykitchen.com/peachy-sweet-sour-pork-stir-fry/
2. https://reciperunner.com/grilled-chicken-and-peach-salad/
3. https://www.poetryandpies.com/home/bourbon-peach-pie
4. https://cookingbride.com/uncategorized/peach-jalapeno-jam/
5. https://bakerbynature.com/fresh-peach-margaritas/

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