With so many peaches ripening on the old peach tree in our backyard, I have been busy making as many peach dishes as I can think of, albeit my enthusiasm for peaches may be starting to wean. However, determined to make the most of what the tree has produced, the first lot of peaches were turned into peaches and cream gelato. With more and more ripening, I had plenty more, so I preserved them by making a peach and thyme jam.
After indulging over the Christmas break, I thought it might be best to use less processed ingredients and let the natural sugars in the peaches prevail in my next recipe - a crumbly peach slice. I substituted castor sugar for coconut sugar and have used a combination of wholemeal and brown rice flours.
Lastly, to use up the rest, you can't go past eating them whole as they are. Simply cut in half, remove the seed and grill with a sprinkling of brown sugar and lemon juice. Serve with a little coconut sago pudding, for the easiest tropical dessert. (Side note: I had to shoot this one fast, battling against 30 degree temperatures, I snapped away, lucky getting a few shots before the gelato melted into a big mess!)