Our Civic holiday weekend began with an hour long drive through fog to the airport so that our week long house guest could catch his 6:00 a.m. flight back home. After dropping him off at the departures entry, we decided to take a different route home, stopping along the way for coffee, and a visit to a farmers market where we purchased two baskets of Niagara peaches. August is the peak season for this delicious, juicy, fuzz-skinned fruit here in the Niagara Peninsula, and we can’t seem to get enough of them.
There are so many ways to use peaches: pies, muffins, cakes, smoothies, salads, and ice-cream. They can be preserved them for winter enjoyment by canning, freezing, making chutneys and jams. However, I think the best way of all is to eat peaches raw, when they are in season locally.
Since it was a holiday weekend, we treated ourselves to waffles for breakfast on Sunday, and what better way to serve them than with sliced fresh peaches. To prepare the fruit, I just wash it and slice into the stone. Since these peaches are a freestone variety, the stone comes out easily. As an aside, is there anyone else who thinks that peaches aren’t as fuzzy as they used to be? I seem to recall that when I was a child the peach fuzz was thicker and scratchier.
A drizzle of maple syrup (the “real stuff, the stuff that comes from trees” as our GS once told us), added the finishing touch.