What’s Cooking?…Peaches and Cream

Peaches and Cream.  Yummy!

I know we all love berries, but can I say, the overwhelming and intoxicating smell and taste of fresh peaches is just unbeatable.  Peaches are believed to have originated in China thousands of years ago.  They are a delicate fruit, which are low in calories and have a good amount of fibre and vitamins and potassium which may be good for heart health.  Read more about stone fruits here: www.medicalnewstoday.com/articles/246727.php

The rewards of growing a stone fruit tree are fantastic.  To see a peach tree, heavily laden with beautifully blushing fruit is one of life’s pleasures.  As a child I remember our stone fruit trees laden with fruit, and that’s where I could be found.  I would climb up and find myself I nice branch and sit in the tree eating fruit and watching any activity down below.  I was great fun.  Not much has changed, except I don’t climb trees so often now!

Even if you have a very small garden consider planting a peach for its wonderful rewards.  Freestone yellow peaches are really easy to deal with, because the stone does come away freely as opposed to a clingstone peach.

Right now, peaches are in season.  They make a wonderful fuss free desert in the most simplest form.  Nectarines or peacharines can be substituted for the peaches.

This how I do it.


6 yellow freestone peaches
2 tablespoons of castor sugar
1-2 passion fruit (optional)

whipped or pouring cream to serve


Wash the peaches to remove the fine hairs (or fuzz) on the skin.  Using  a sharp knife carefully peel each peach.  Cut in halves along the natural  seam of the peach. Twist gently to remove the stone, then cut into thin wedges.  Put into a nice serving bowl.   Sprinkle with the sugar.  Allow to stand for 10 minutes so the sugar can dissolve.  It draws the peaches to their ultimate flavor.   Add the passionfruit if desired.   Serve with whipped or pouring cream.

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