|My morning's harvest|
Sometimes, just for a change, I like to use them in a recipe. This peach dessert is a favourite of mine.
Halve and stone the peaches and place cut side down on a tray
Dab with butter and grill until just starting to brown or bubble. Don't worry if the peaches get a little scorched, the scorched skin will peel away easily. You do need to keep watch, though.
Turn the peaches over and drizzle with honey.
Place a dollop of cream cheese in the hollow where the stone was.
Place back under the grill until the cheese is just starting to brown
Remove from the oven and sprinkle with cinnamon.
Serve with a scattering of walnuts.
You could vary this recipe in lots of ways and maybe even cook it on the barbeque. Try it with maple syrup instead of honey or leave out the cream cheese and serve with cream or ice cream. I have also made it with brown sugar and coconut threads but prefer honey and cream cheese. It is surprisingly delicious for something so simple
|My grilled peaches with cream cheese and walnuts...mmmm!|
White peaches skinned and blended to a smooth pulp
Blend peaches, sieve and then refrigerate the pulp.
Blend with 1 part sugar syrup to 2 parts peach puree.
Pour 20mls of the puree into a champagne flute and top with the prosecco. Stir well just before serving. Warning: It's impossible to have just one!
Enjoy! The peach season is short but worth waiting for.