The season is short for such fruits as apricots, nectarines and peaches which makes it all the more precious. I found all three fruits in beautifully ripe condition and I sliced them up and roasted them in the oven which intensified their flavor – they were absolutely heavenly as a dessert all by themselves.
Pre-heat oven to 350 degrees
2 ripe apricots – sliced
1 large, ripe nectarine – sliced
1 large peach – sliced
Place the sliced fruits on a piece of aluminum foil on a baking tray and roast in the oven for half an hour. Remove from oven and let cool.
Grilled Peaches and Plums Drizzled with Honey
Another one for the BBQ (or grill pan). One peach and one large plum serves 2 people (must be nice and ripe). Fruit should be brushed with extra virgin olive oil so it doesn’t stick. Spatula best thing for turning over. Equally lovely warm or cold and drizzled with raw honey (not suitable for children under one it says on the back of my raw honey)
Melon, Proscuitto and Griddled Peaches (serves 4)
Had been wanting to cook peaches and have them come out with stripes that a griddle pan gives. Thought my griddle pan was in storage but I found it lurking behind my collection of oil and vinegars – so I am in business! Melon and prosciutto are always a good combination. If you can get one of those small Charentais melons that are all over France that is the best melon, otherwise Cantaloupe melon is fine. Peaches go well with melon and a bed of arugula/rocket completes the picture! Toss with vinaigrette – tempted to add a few drops of yuzu juice to complement the fruit.
1 Charentais melon or 1/2 Cantaloupe melon – cubed
2 peaches – cut into 1/8ths
4 – 6 slices of prosciutto – torn into little pieces
Arugula/rocket – as much/little as you like
Place melon, prosciutto and arugula/rocket in a bowl.
Heat griddle pan, place peach slices on pan and cook till brown stripes appear, then turn over and cook until more stripes appear.
Add peaches to salad bowl and toss with vinaigrette