One of my bosses brought me a beautiful bag of perfectly ripe peaches—perfect for eating. I’m afraid they might be a bit too ripe for baking—might not hold up. They are very fragrant, soft and juicy but not squooshy (yet). They are literally perfect for eating at this moment—I would love to use some of them to make a treat to bring back to work on Monday, but Saturday & Sunday allow for 3 & 4 more days of ripening.
I was wondering if I could (on Saturday or Sunday) mascerate the peaches (as if I were going to make the peach pie)—maybe poach them slightly in the juices—reduce the juices, cool them, thicken them with corn starch (and whatever other pie ingredients would be used) and then fold in the peaches.
I could then either put it all in a blind baked crust or maybe put it on a puff pastry a la the peach tart tatin.
Should I poach them at all or just fold the raw peaches in the hot syrup? Do any of you experienced folks have any ideas for a vehicle for uncooked or barely cooked peaches? I’d like to go pastry, rather than cake, since I am new to it and, officially, on a pastry jag!