Listen, Australian peaches – we need to talk.
It’s summer. You’re supposed to be juicy and delicious. I’ve bought you from the local fruit shop, the farmer’s market and one of the big supermarkets and each time you’ve been all weird and mealy. Not to get all crass with you first thing in the morning, but WTF? For real.
What am I going to do with you? I can’t waste another piece of fruit. I cannot deal with another un-peachy disappointment. I just can’t.
I’m this close to giving up for the season. Packing it in early. Watermelon is looking pretty good these days… but a little less travel-friendly.
Lemons to lemonade, you say?
Peaches to butter and honey and cinnamon? Yeah, that could work.
I mean, what’s the worst that could happen?
Summer stewed peaches on the easy. One more shot. Let’s do it.
You can peel your peaches, if you’re fancy like that. I didn’t, because I’m lazy like that.
2 peaches, pit removed and sliced into wedges
1/2 tablespoon of good unsalted butter
1 tablespoon of honey
1/2 teaspoon of cinnamon
1-2 tablespoons of water
In a large pan melt the butter and honey over a medium heat.
When the butter and honey begins to bubble, add peach slices and stir them around in the pan to coat each slice.
Add 1 tablespoon of water, reduce heat to low and cook covered for 10 minutes. Check the peaches about half-way through, stirring gently and adding another spoonful of water if the pan looks a little dry.
The end result should be soft peaches in a small amount of thick syrup.
Perfect with a scoop of ice cream for dessert or with yogurt or oatmeal to make breakfast feel like dessert.