Peaches (Back)

Sold by colour not variety; either yellow or white these are the Queen of Fruits. They may be cling, which they do to the stone or freestone types. Their soft downy velvety skin can be removed easily by a few moments in boiled water. We love them and have made a delicious Peach Melba Compote with them for the summer. We also have some other lovely recipes up our sleeves for another day; Peach Chutney and a Curried Peach Relish both rather good at Christmas time.

Apricots (Back)

A true fruit of the kitchen , totally versatile and a real favourite of pastry cooks and confectioners alike. An apricot’s natural partner is almonds along with Kirsch, Brandy and Orange Liqueur but they are also a perfect match to lamb, duck, ham and pork, especially in a stuffing made with cracked wheat and lots of chopped parsley.

Apricot Fritters are not particularly good for you but we want to tell you how to make them anyway as a little of what you fancy does you good; soak in liqueur, drain, dip in batter and deep fry. Drain, put in an ovenproof dish and sprinkle with dark brown sugar. Glaze under a grill. Eat with big scoops of vanilla ice cream. We shouldn’t be telling you this.

Plums (Back)

Skins as smooth as baby’s bottoms, plums have the juiciest of flesh and just the right tartness in the skins. Wherever would we be without Chinese Plum Sauce to go with duck, pork and spareribs. Perhaps you should try our Winter Spiced Compote, with a bowl of yoghurt and some Granola for your breakfast.

Cherries (Back)

Cherries make people go quite mad - in the Middle Ages and until quite recently there was a Cherry Festival of picking, dancing, drinking and general carry on. Probably the same idea behind the Japanese Cherry Blossom festivities when everybody goes to picnic beneath the flowers.

Anyway, the black are acid or sweet but the white are just very sweet. Delicious with chocolate and they make a wonderful warming brandy. Also perfect for an interesting chutney to go in a Goats Cheese sandwich.