When it involves fruit, those are the nice days of the year: peaches, nectarines, cherries, past due apricots and raspberries, currants in black, crimson and white. Picking a favorite is nearly not possible, like selecting a favorite child. I’ve been giving it lots of ideas and my pinnacle five is going like this; cherries, nectarines, peaches, apricots, strawberries. Controversial I am positive, mainly the inclusion of each nectarine and peaches.
The fruit is so true at this time of year that it needs nothing extra than a napkin to catch the juices, however, in case you fancy making a bit more of your summer season stone fruit, attempt those.
Some adorable-as-a-button cakes with the last of the apricots and the primary (or frozen) blackcurrants, just the right aspect of sweet and best with a scoop of ice-cream or a spoonful of mascarpone, and a easy roast peach compote that’s as good for breakfast as it is for pudding, like a low-sugar jam that maintains for every week inside the fridge. Peachy.

Heat the oven to 200C (180C fan)/fuel 6. Butter a 12-hole muffin tin or 12 dariole molds, then sprinkle the demerara sugar into everyone, in order that it sticks to the edges and backside. This will go away you with a crunchy part once the cakes are baked and prevent them from sticking.
Beat the butter and brown sugar till light and fluffy, then upload the eggs one by one, beating after each addition. Add the salt, lemon zest, flour, almonds, and baking powder, mix until you’ve got a thick batter, then upload the milk and provide it a final mix.
Fold inside the blackcurrants, then divide the combination evenly between the molds. Top every one with an apricot half of, sprinkle with a bit extra demerara sugar and bake for 25 minutes, till risen and golden brown.
Serve heat or bloodless with some mascarpone and chopped pistachios sprinkled over the top.
Roast peaches with vanilla and thyme
The compote will remain for up to 2 weeks in a jar in the fridge. Serve over yogurt for breakfast or ripple thru whipped cream for a fast dessert.

Heat the oven to 220C (200C fan)/425F/fuel 7. Arrange the peach halves reduce side up on a large roasting tray.
In a small bowl, mix the honey, vanilla, and water, then pour frivolously over the peaches. Sprinkle over the thyme and roast for 20-25 minutes, till the peaches are tender, syrupy and golden.
Squish the peaches inside the tray with all of the juices to make a compote, put off the stones, then spoon into jars.

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