The peaches are ripe. Red Havens and other varieties are flooding into the markets, begging to be touched, to be sniffed, to be squeezed . . . gently. We comply, picking up the warm fruit, feeling its give, anticipating what the flesh will taste like. The juice runs over our hands as the peach is peeled.
In no time the peaches will find their way into cobblers, pies, and fruit shortcakes. They will crown scoops of ice cream. They will be poached with rum and brown sugar, eaten as is, even set on fire in ambitious kitchens.
Thank goodness there are such wonderful fruits to be sacrificed to our pleasure, reminding us of our privileged place in the natural world.
smalltownmom says
Mmmmm. We just picked up some amazing peaches at the downtown Farmers Market. They lived up to all our anticipation of juicy sweetness and more. Wish we had some left!
Celia says
Of all the local fruits, peaches are my favorite. I love it when they’re in season. I’m glad this was a good year for them.
Harley says
I like peaches too. I have fond memories of my mom using those Red Havens as a basis for a tasty fruit compote, soused of course in a goodly amount of some type of dessert liquor!
Celia says
Sweet memory. I use Grand Marnier or cherry brandy. Most necessary to preserve the color of the fruit. . .
Janet says
Love what you did with your crust on the peach pie last year. 🙂 The peaches in our local market are not too good, unfortunately. I’ll need to get them at the farmers market.
Celia says
Thanks, Janet. Before I started blogging I had more time to pour my creativity into pies. In the days when my metabolism was more forgiving, and we socialized more, I used to make many many more pies. I still hope to make a peach one this year. Good luck with yours!