Peach season is nearing the end as farm stands turn over to apples and pears. This is how I ended up with a few not-so-perfect peaches. A little overripe, a little splotchy maybe, but still a good fruit. This is a quick trick to gussy up lackluster stone fruits. Such as the ones which don't quite ever ripen and those which ripened to fast...it's hard to be a fruit. Last year I did loads of jam making, the favorite of everyone being Peach Earl Grey Jam, this is a quick rif on that and it only takes 10 minutes at most, and far less sugar.
Brew Earl Grey Tea, you need 1/2 a cup. Dice a few peaches. Get a spoon of sugar
Put tea, peaches and a spoonfull of sugar together in a saucepan. Turn up the heat, make it boil.
Turn to a simmer for about 5 minutes. The liquid reduces a syrup and peaches are tender and infused.
Serve in all types of luscious ways; in yogurt with chia seeds like I did for breakfast.
On vanilla ice cream for desert.
As an accompaniment to plain sponge cake.
Mixed into rice pudding even!
Ill note that I prefer to leave the skins on, when I have organic peaches which haven't been sprayed. This is different, I know a lot of cooks like to skin their peaches, but I believe the skin has wonderful flavor and I find the textures appealing. Plus it is probably filled with vitamins, that's what I was told as a child. (If they are not organic and you want to remove any pesticides the peaches can be skinned by a quick poaching.)
Earl Grey Infused Peaches
1 tablespoon honey or raw sugar
1/2 cup Brewed Earl grey tea
Brew the tea, steeping for 4 minutes. Wash and chop the peaches. Place into a small saucepan. Add the honey and tea. Turn on high, bringing the liquid to a boil. Stir occasionally, keeping the liquid at a low boil. In 5 to 10 minutes the when the tea has cooked off, the remaining liquid will have become syrupy and the sugary peaches will begin to sizzle, turn off the heat.
Keeps for 2 weeks in the fridge.