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Peaches at their tip top best

Paula McIntyre


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Coconut and ginger shortcake with peaches and cream

Coconut and ginger shortcake with peaches and cream

Coconut and ginger shortcake with peaches and cream

In summer there’s usually about four weeks when Italian or Spanish peaches are at their tip top best.

We are now slap bang in the middle of that time frame and this is the perfect time to use and cherish these fruits. Simply biting into them, allowing the juices to soak your chin is a sublime moment of succulent perfection. In her book How to Eat a Peach, Portrush native and globally renowned food writer, Diana Henry, describes eating peaches in Italy. Slices of peaches are added to sparkling, sweet Moscato wine and allowed to infuse for a few seconds. She recalls savouring the peaches “now flavoured with the wine and drinking the wine, now imbued with the peaches”. To her mind, “You don’t have to make food that is complicated for it to be wonderful.”


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