There is a peach tree in our back graden and we have a glut of peaches at present. They are only ripe for a very short space of time before they fall from the tree, become rotten or get scoffed by the rosellas. Now, I really like peaches, but there are only so many I can eat au naturel in one sitting (about three) or even for breakfast with a handful of blueberries and a dollop of natural yoghurt.
I looked into bottling them but, although all reports say it's easy, it's also pretty time-consuming and you need the correct equipment. Him Outdoors is going to brew a peach weissbier this weekend, which uses a considerable amount of fruit. In the meantime, we've been eating a lot of peaches, in various different ways.
- Peach and prosciutto bruschetta with basil oil
- Upside-down peach tart
- Lamb cutlets with glazed peaches
- Peach polenta cake
- Peach and coconut crumble