I’m making the most of the seasonal stone fruits with bakes, crumbles, conserves and other culinary creations. I love flat peaches with their distinctive doughnut shape and sweet white flesh, but nothing beats the delicious, sun-ripened Mediterranean flat peaches we ate in Venice last Summer. I find cooking the peaches we can buy closer to home enhances their flavour, so baking them into cakes or simmering them in jams makes the most of their sometimes milder taste. The other week I made a delicious peach and rosemary preserve – I usually go for Summer berry jams, but I’m definitely a stone fruit conserve convert. A wee dollop of the stuff, along with a topping of very ripe (read – wrinkly!) fresh fruit, makes these peach and almond muffins sing:
To make the muffins, you will need:
3 large eggs
100g golden caster sugar, plus extra for sprinkling
A few drops of almond extract
25g butter, melted
100g self-raising flour
25g ground almonds
2 small peaches (I used flat peaches, but you can use any)
2 tsp peach conserve or apricot jam (I used both, one jam in half the mix and the other in the rest)
1 tbsp flaked almonds
Crème fraîche, to serve – optional.
Preheat the oven to 220C/ Fan 200C/ Gas 7. In a large bowl or stand mixer, whisk the eggs, sugar and almond extract together for a minute until foamy.
Pour in the melted butter and continue to beat until combined. Gently fold in the flour, ground almonds and a pinch of salt.
Halve, stone and slice the peaches. Line a muffin tin with paper cases and divide the mixture between them (I used a slightly smaller bun tin, so the mixture went further).
Top each with a wee blob of conserve or jam and arrange a few slices of peach on top, scatter with a few flaked almonds and sprinkle with a little more sugar.
Bake for 20-25 mins until puffed up and golden brown.
Serve warm with a dollop of crème fraîche or cream, or leave to cool. They also freeze for a month.
What are you baking this weekend? Are you a flat peach fan?
Recipe via BBC GoodFood.