Once upon a time, there was a fruit stand that sold fresh peaches, that was its main produce. I’m talkin’ about juice runnin down your chin and you eat it over the sink peaches. They used to drive a truck to Georgia and bring them back starting in late May and just followed the harvest as it moved north for scrumptious peaches all summer long…..sigh. The fruit stand is gone now. No other stand has even come close. I’m trying not to cry just thinking about it.
So once again, I am always on the prowl to find a peach worth eating. Many of you who know EXACTLY what I’m talking about. The ones in the store “look” so pretty…but they have no smell. No smell means no taste. So when I recently found some decent peaches I grabbed them up. I actually bought too many and they are ripe NOW. So I needed a simple dessert that let that flavor shine.
It needed to be no cook since they are already at full ripeness. Some simple spices and cookies (biscuits for my English friends) with a dab of yogurt or sweetened creme fresh.
I recently discovered the best spice to pair with cinnamon: Not cloves or ginger, its coriander….yes! Coriander has a mellow sweetness that pairs perfectly with the bite of the cinnamon. I usually have fruit and yogurt with pumpkin seeds for breakfast. I had been adding a sprinkle of cinnamon but it always seemed to still be lacking….something. So one morning I added a bit of coriander as well. WOW! I have been missing out on the perfect pairing for a long long time. I use both now every time. Delish!
So today, I sliced up my ripe peaches and added cinnamon, coriander, lime juice and honey. That’s it! Let them “visit” for about an hour (honestly 15-30 minutes is enough). I put them on a plate and crumbled Lotus Biscoff biscuits over the top and added a dollop of vanilla yogurt. It was delicious. My husband and son were scraping the last of the juices off their plate. Pretty good stuff!
This recipe makes 3 servings. Use one peach for each serving desired.
3 large ripe peaches, sliced (I cut the slices in half lengthwise since fruits were so large)
1 tsp ground cinnamon
1 tsp ground coriander
1 Tbs lime juice
1Tbs local honey (or to taste)
1 Tbs fruity olive oil (use the best you have-I used a orange infused oil)
2 Lotus Biscoff biscuits per serving
Vanilla yogurt and sweetened creme fresh, as desired.
In a small bowl, combine spices, lime juice and honey. Whisk in the olive oil. Place sliced peaches in a medium bowl and pour spice mixture over them. Turn peaches gently to coat and let macerate for at least 15 minutes or up to 2 hours refrigerated.
To serve, spoon peaches onto a small plate or medium bowl. Break biscuits over the peaches. Add a dollop of your favorite topping. Enjoy!