Cling Peaches

Clinging to my fave fruity throwback from the 80’s. I seriously thought those syrupy canned peaches qualified as diet food. Summer is the perfect time to use the bounty of seasonal peaches to whip up the homemade, no sugar version of the Del Monte kind. This is a one ingredient wonder, just add some water and stew gently on the stovetop. It’s a joke of a recipe that has tons of uses. Atop brunch staples like French toast/waffles/pancakes, with a scoop of vanilla ice cream, on a slice of pound cake, in oatmeal, in peach shortcake, on their own as a healthy dessert, or in a yogurt parfait as seen here. This could not be easier and more delicious. This recipe is what summer is all about; fresh, clean, seasonal offerings that need nothing else.

Ingredients:
10 yellow peaches, ripe but firm and cut into inch and a half slices
3/4 cup water

Place sliced peaches in a medium pot, add the water. Bring to a boil uncovered over medium high heat. Lower flame and simmer gently for about 20 minutes, stirring once carefully halfway through. Peaches should be soft but not mushy. Let cool, stirring gently another couple of times to release the heat so as to prevent further softening. Save the delicious juice! It’s a fabulous drizzle since it thickens up beautifully. It can also be used in peach muffins or a peach loaf cake. As seen here, simply layer yogurt, quality granola, some peaches, and another sprinkle of granola on top. This obv makes a killer brunch or breakfast presentation. Serve extras in a glass jar to add an edible pop of summer color to your table.