Peaches & Cream

Summer stone fruit are at their best now with an array of peaches, nectarines, plums and apricots selling fast at the local farmer's market.  Take some yellow peaches and if they are not sweet enough, let them simmer briefly in a light sugar syrup, then serve with dollops of thick cream or vanilla ice cream.   This is a simple, classic dessert that hardly needs a recipe, save for some instructions on how to cut a peach into perfect slices.  Choose semi-ripe peaches, firm with a little give, for best results if you are cooking them.

Serves 4

INGREDIENTS

• 4 large yellow peaches
• 2-3 tablespoons sugar
• 2 tablespoons butter
• ¼ teaspoon ground cinnamon
• 1 cup thick cream or vanilla ice cream 

METHOD

1. Cut the peaches in half with a paring knife along the vertical crease till you hit the pit.  Hold the peach in your palm and twist to separate.  Loosen the pit by cutting around it, then remove it with your fingers.  Slice peaches into wedges.  
2. In a medium saucepan, place peaches, sugar, butter and cinnamon.  Cook over low heat for 2-3 minutes, stirring gently, until the peaches soften slightly and a syrupy sauce begins to form.  Remove from heat to cool, then chilled in the fridge if like.
3. Spoon the peaches and sauce into bowls and served with dollops of thick cream or ice  cream.