Peaches

Peaches are everywhere right now, big fat rosy ones, little white flat ones, small hard as nails ones (to be avoided, somehow they never ripen).  If you are lucky you will get some just at the point where they are just ripe and juicy and perfect, best eaten over the sink to avoid getting juice in your cleavage.  More often than not though we buy them, chuck them in the fruit bowl and look a minute later to find they have started to turn from peachy plump to peachy bruised and almost rotting.

Here's what you do with those.

8 peaches on the turn, washed, halved, stone removed

1 level tablespoon dark brown sugar (or try maple syrup for a Canadian slant)

1 teaspoon powdered cinnamon

3 cardamom pods, split

Put everything in a pan with a slosh of water to cover the bottom, placing the pan onto a high heat until it starts to boil.  Immediately turn the heat right down as low as it goes and put a lid on the pan.

Hubble bubble for thirty minutes or so.   Take the lid off and sniff the air.  Continue to simmer without the lid to help reduce the syrupy liquid a little.   At this point you can remove the skins of the peaches with a pair of tongs (every home home should have a pair).  Some people don't mind skins.  I do.  It's very satisfying to do as the skin comes away in little sheets leaving the naked peach all gorgeous and voluptuous.

Remove the peaches form the pan, leaving the juice to carry on simmering to reduce a little more for a more syrupy finish.  When reduced to your satisfaction pour over the peaches and either allow to cool and store in the fridge for up to a week, or put into a sterilised jar with a good seal and keep for up to a month.  This isn't jam so it won't keep indefinitely.  

You can use these to make peach cobbler or crumble, icecream or smoothies.  Or simply eat with a dollop of lovely tart plain yoghurt.