Tuesday, September 14, 2010

Peaches and pancakes

Peaches' fuzzy faces are with us for a short time only as fresh, but they drip with delight on that day they are ripe. The day before, they are tart and firm; the day after, mushy and rotting. So carpe persica, and enjoy them while they are at their peak.

Even if your peaches have started on their slide into the slime side, often you can cut out the bad and enjoy the ripe rest of them. Here's a way to turn them into an excellent topping for ice cream, or if you're having pancakes for breakfast, use them instead of, or along with, maple syrup.

Lori K's Peach Jammin'
Serves 2

1 cup of fresh peaches, chopped
1 tablespoon brown sugar
1 teaspoon cinnamon
1 tablespoon crystalized ginger

Put all the ingredients in a heat-proof bowl and mix well. Microwave for 1 minute, stir and repeat, until the peaches are soft. They will get syrupy as they cook. Serve warm over pancakes or ice cream.

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