Before I was born my parents planted a peach tree in the garden of our flat; my dad would have sought advice from his father and his old friends who were very particular about the varieties of fruit (and other produce) which were grown. Ours was a white peach tree, but I have no idea of its variety. It rarely cropped well, and suffered from peach leaf curl, but when we were lucky the peaches were heavenly… my sister and I were spoiled! Too often these days, peaches in shops have been chilled or stored and even if they do ripen don’t seem to have much flavour. However, over the past couple of weeks I have been buying those funny, flattened peaches called doughnut peaches – they are white and absolutely delicious!!

I was reading up about peaches, and came across this recipe in a 1930’s newspaper:

Sauté of Peaches
  • Fix this textpeach ,
  • ¼ cup flour
  • ¼ cup butter
  • ¼  cup sugar
  • ¼ teaspoonful cloves
  • ¼ teaspoonful allspice
  • ¼r teaspoonful salt
  1. peel and halve peaches
  2. dip in flour to cover each side
  3. sauté in frying pan with butter,sprinkling with half the sugar mixed with the spices
  4. cook very slowly, and when brown turn over carefully and sprinkle with the remainder of sugar and spices
  5. when brown on both sides,  serve hot as an accompaniment to meats

Did that surprise you, to serve the sweet fruit with meat? It surprised me! I’m guessing it’s cold meat so it would be like a chutney… maybe it would be nice using quince which would have a lovely acidity… with that thought, as I don’t have a picture of a peach, I’m sharing a picture of a quince as my featured image.

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