Earlier this summer, we were introduced to Rhonda35’s Third Generation Peach Pie: the pie that has stood the test of time and can also stand up to almost every tweak you think to throw at it. And as if that weren't impressive enough, Rhonda35 has one more trick up her sleeve that you'll want to copy every time you make this pie (or any other recipe that calls for peeled peaches).
The Hesser family recipe calls for 5 cups of peeled and sliced fresh peaches, from about 8 medium peaches. That’s a lot of peach peels—and Rhonda35 realized that they didn’t need to go to waste. She set them aside, thinking she could dry them and grind them together with a little sugar, and then, serendipitously, she came across my recipe for Tomato Skin Salt, which gave her a guideline to follow.
She followed a similar process as I did with the tomato skins, spreading the peach peels out on a baking sheet (lined with parchment or Silpat, so they don't stick) and baking them in the oven at 200° F until the peach peels were completely dry.
Then she ground the dried peach skins, measured the volume she ended up with, added the same amount of sugar, and ground again. The result? In her words: "I now have a jar filled with delicious, peachy, sweet goodness to be sprinkled onto/into...everything!"