Everything’s peachy

 

Well, not everything, obviously. Covid cases are still a bit (a lot) too high for my liking, but actually not as bad as I’d thought they’d be by now. I ventured into an actual supermarket (well, Marks and Spencer’s – are they a supermarket?) to buy the peaches in question, which is not something I’ve done much in the last 18 months, so that’s a glimmer of normality.

I have been trying to get peaches for several weeks, but they turned up mouldy from one delivery, and couldn’t be delivered from another, so hence the M&S trip. And after all that, I felt the need to make proper use of them.

The main thing I’d bought them for was to make pork chops and peaches, from Home Cookery Year, which Melinda has blogged about before. I’d agree that the frying time looks a bit long, even for a fairly chunky chop (our local butcher does not mess around with anything small). I actually left the cooking of this to the husband, as pork is more his speciality than mine, and it worked out very well. He also insisted that if he was cooking we were having chips, rather than just the salad I was planning. I’m not really complaining.

Pork and chips - peaches just visible at the back

The next day (as a meal centred entirely on peaches might be a bit much, although it was tempting) I made peaches roasted with honey and Lillet Blanc, again from Home Cookery Year (how did I ever manage without that book?).

Peaches and cream

It’s pretty simple. Mix together Lillet blanc, honey and a splash of water in a roasting tray, then add halved and de-stoned peaches, cut side up. Roast for 25 minutes. Next level peaches, and like the pork above, probably a good way to deal with disappointing peaches. I served this with a drink suggested in the same section of Home Cookery Year – Lillet Blanc and soda, with peach slices. Also good -  would be fabulous on a hot summer afternoon, if we ever get another one of those…