Sometimes the thing we need to do is slow down.
Not everything needs to be intricate or fancy.
Isn’t that sort of what summer is about?
Really, isn’t a simple life the life that brings us all a breath of relief?
Somewhere along the last few weeks I think I lost sight of that a little.
Three layer cakes and muffins that take three steps of preparation.
I needed to dial it back a notch.
Simultaneously, this peach was headed down the road of never being eaten. It was too soft to be successfully peeled without smooshing the outer meat to mush – supremely ripe, but not over the edge yet.
It sounds like a treatment I would like – except for the pureeing part. . . .
And voila. . . . This peach emerged as a whole new food and gained another two weeks of life.
It’s easy to find uses for this simple syrup: toss it with fresh berries for a quick treat, pour a little into iced tea to add sweetness and flavor, drizzle it over a slice of Angel Food cake with ice cream and cut fruit for a light and bright dessert, or shake it into a cocktail for a burst of sunny summery flavor.
And when that last harvest of stone fruits hits the stand, simmer up some syrup, and store yourself an Indian Summer of peaches in your fridge.