Peaches



Gouache on paper by me

When I was growing up the family ate together at the kitchen table.  In Canada we called the main meal, served anywhere between 5 PM and 630, “supper”.  Now in Australia we call it” dinner” or some call it “tea”, we may or may not eat at the table and we probably wouldn’t eat as early as five.


Dessert was always served with meals at home.  My mother was always concerned with providing healthy food so the desserts were nearly always fruit based.  On the weekends or on special occasions there were pies, usually apple and often lemon, peach or even raisin.  Through the week it might be applesauce or a cobbler (love the cobbler).

Mom might have liked to have this recipe in her box of recipe cards in those days especially when there were alot of stone fruit around like there is here at the moment.  She may like to try it now, or maybe next July when we are visiting...

This is a Jamie Oliver recipe called Stewed Fruit.  I don’t think that is a fitting name, it maybe should be called Nectarine and Peach Deliciousa.  Serve with ice cream  and feel good about being so healthy.

18 ripe plums or a mix of any stone fruit

Gouache on map by me

1 tsp vanilla

2 heaped tbsp sugar

1 orange

1 cinnamon stick

Optional a good splash of brandy. I used Grand Marnier which was good

Ice cream or yogurt

 

Halve and stone the fruit and put in a large roasting tray with vanilla, sugar, cinnamon and brandy.  Peel half  the orange and throw that peel in, as well as the juice of the whole orange.  Place in the oven at 220 C/425 F for about 15 min. Check the fruit, if soft and juicy take it out, otherwise pop it back in until  it is so. I easily peeled the skin off my peaches when they were cooked.  You probably don't have to do that with plums. Serve the fruit in small glasses layered up with vanilla ice cream.