July to September is peach season in the UK and there can be nothing better than biting into this sweet fruit on a balmy summer’s day.
HOW TO USE
Their fragrant flesh marries well with both savoury and sweet partners, so it’s a great time to include an abundance of peaches in your recipes. Vanilla or almondy flavours, such as marzipan or Amaretto, will waken the peachiness, whereas the fruit’s texture and sublime juiciness makes it a natural foil to salty cured meats such as Parma Ham and chorizo. Choose unblemished, perfectly-fuzzed fruit that gives when gently pressed.
RECIPE TO TRY: GRIDDLED PEACH DESSERT
Halve and de-stone 4 peaches. Pat the cut sides dry and brush with vegetable oil. Heat a griddle pan until smoking, then cook the peaches (cut-side down) for 2-3min until charred lines appear.
Carefully pour over 4tbsp Amaretto and bubble for 30sec. Transfer peaches to serving plates, add a splash of water to the pan, then pour syrup over the peaches.
What to read next
Meanwhile, stir together 200g (7oz) extra-thick Greek yogurt, the scraped seeds of 1 split vanilla pod and 50g (2oz) sifted icing sugar. Serve the griddled peaches with the vanilla yogurt.
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