Peaches are generally available all summer long, starting mid-May here in Georgia. But freestone or cling-free peaches, the kind that are easiest to do anything -- like eating and canning -- with because the fruit doesn't cling to the pit, are a mid to late summer juice-running-down-your-chin delight. And who doesn't enjoy the freshness of summer fruit?
I also enjoy (and am very much ready for!) the flavors of fall. While we're not quite yet in the pumpkin spice latte season, adding buttery brown sugar and cinnamon to summer peaches and baking them to melt-in-your-mouth softness kind of bridges the best of both worlds for me.
Feel like giving them a try? Here's the "recipe."
Cut a couple of clean, fresh peaches in half. Remove the pit.
Top with a small bit of butter, a teaspoon or two of brown sugar, and a sprinkle of cinnamon.
Bake at 375° for about 30 minutes.
Oh my. Warm, sweet, soft goodness. From my mountain of peaches to yours.