On Tue, 31 May 2011 11:09:29 -0500, Melba's Jammin'
> wrote:

>In article >,
> Terry Pulliam Burd > wrote:
>
>> On Mon, 30 May 2011 22:57:59 -0500, Melba's Jammin'
>> > arranged random neurons and said:
>>
>> >In article >,
>> > Terry Pulliam Burd > wrote:
>> >> OTOH, did I tell you I made a peach cobbler today with <drum roll,
>> >> please> *frozen peaches*?
>> >
>> >How was it? Ice cream on top? Floating in cream or half and half?
>> >Plain? I've had frozen fruit that's been better than fresh, nothing
>> >wrong with that.
>>
>> Haagen Daz vanilla ice cream piled on top.
>
>That'd work.
>
>> It's going to be in Bill's
>> lunch this week, but I'll forgo the ice cream <g>
>
>Whew! You had me for a second, Squeaks.
>
>> He can't tell the difference between fresh and frozen, anyway, so why
>> kill yourself paring and de-pitting a fresh peach. Those things are a
>> bugger to pit cleanly, IMHO, and if anyone has a magic bullet for
>> that, I'd love to hear it.
>
>>
>> Terry "Squeaks" Pulliam Burd
>
>
>Make sure you have a freestone variety, for starters. Once the stone is
>out, though, I think you need a dang sharp knife to trim the red stuff.

Then it doesn't matter a lick whether freestone or cling... I think
clings in general have peachier flavor.