Over the years I have come to associate the decline of peaches and arrival or pears in the markets as the signal of the beginning of the end of Summer. Notwithstanding that verbose start there, what I mean is, I am sure sad to see Summer passing by so quickly. It struck me last evening as the long weekend wound down into a relaxed evening of doing nothing that this year seems to have flown by and I haven't had too many tall tales to tell.
So far, this year has been bounding along in a quiet imprecisioned parade of seasons. I have fit in an average amount of travel. I have cooked and baked a fairly average amount of new and old dishes. I have consumed not an unfair amount of spirits in liquid and cosmic forms. I have experienced just enough newness. I have had the normal amount of anxieties and obsessions. I have done the usual bit of introspection, goal making and rewriting of plans. So, a good year so far, albeit without much interference either way. I am looking forward to how this is going to change in the last few months of the year!!
While I await any resonating peaks over the rest of the year, I am entirely enjoying the warmth and attempting to preserve its freshness through winter. Peaches are my summer fruit! So far, I have eaten several as my mail meal, made
,
, jams,
and also simply roasted them with fresh herbs and enjoyed them with ice cream or cheese or whipped cream. Simple pleasures that last a long while.
There isn't too much to say about this recipe except how good it makes the fruit feel! The simple act of roasting brings out all the natural goodness in the fruit and you don't need any additional sugar in doing so, making it the perfect guilt free indulgence! Fuss free and good for you and all that jazz!
Roast Peaches with Summer Savory
5 ripe peaches, halved
few sprigs of summer savory herb or thyme
Preheat oven to 350 F. Arrange the peach slices skin side down. Sprinkle the herb over. Cover with foil and bake for 30-40 minutes, until the juices are released and the fruit is really soft but not mushy.
Cool to room temperature and refrigerate. Best served cold
Peach and Basil Preserve
4 ripe peaches, diced
1/4 cup raw sugar
1 T lemon juice
2 T basil
1/2 cup water
In a heavy bottomed pan bring the peaches, water, sugar and lemon juice to a boil. Lower heat to low and simmer until the fruits have really softened. Mash in the pulp to a paste. Add the basil and continue simmering until the preserve thickens and sticky.
Following canning instructions to can into jars and store for use in the colder months!