So.. you may have realized that peach, like rhubarb is one of my ultimate FAVOURITE fruits – particularly to bake with. I love the way the flavour goes all sweet when baked – it reminds me of school desserts. Don’t worry, I loved my school dinners. The cooks were ACTUALLY called Mrs Cook and Ms. Pie… I know whenever I tell people this, they laugh and say… “you were in primary school and you were gullible.” true, but I still don’t think it was a lie. WHY would they lie about it, just WHY? I still hope and pray that it was one of those rare but amazing comic coincidences that are just awesome. Or maybe their names got them into cooking?!
So, here is the recipe, and it can be applied to any cake size – cupcakes, muffins or even a whole cake! Mini Bundts are not necessary – even though they are awesome.
As I mentioned in my last post, I am on a bit of a health kick at the moment. So no baking for me… at least for one day. And no sugar either. I had that feeling of lethargy that only avoiding sugar like the plague can cure. So, I bought these beautiful white peaches from the market and some blueberries. At a banana and some milk (or yoghurt) and Bob’s your uncle – you have a smoothie that proves Marge Simpson’s proclamation that fruit is “nature’s candy”.
So, I won’t insult your intelligence by giving you ingredients and methods… just choose your favourite fruits add something that will give a more milky and less juicy consistency like milk, banana, yoghurt (or ice cream if you are treating yourself..).
I have been feeling crazily exhausted recently and pretty weak. I put it down to a lack of sleep and nutrients. Not that this recipe isn’t full of sugar, but I thought stewed fruit is a fab way of getting some of your five a day. I chose peach and rhubarb. Not only are they full of tang and rich sweetness but the colours they both exhibit when raw and stewed are so unbelievably bold and dramatic that I thought it would be a treat for the mouth and the eyes!
I would also say that this is the easiest recipe I have put on here yet. Here goes:
When I first imagined how this recipe would go, it was fig and white chocolate. But when I went down to the market I was told that figs aren’t quite in season yet. I really should do some kind of seasonal fruit infographic to get myself in the know about what happens when! I am not even sure if peach is in season as these were hard to find… and hard in general. But once baked, the peaches had a lovely softness to add to the tangyness. I would recommend them highly as a fruit to bake.