I love fruit, especially stone fruit. Every year, as summer approaches, I look forward to enjoying months of apricots, plums, cherries, and of course peaches. Whether they’re served in salads, grilled, baked, or as is, stone fruit are either sweet or tart and pair well with a number of ingredients.
My mom has never really had a sweet tooth, so there wasn’t a lot of baking tarts or pies growing up. My experiences and memories with stone fruit were limited for many years to eating them as is or in salads. I’m not complaining. The fruits were so fresh that it was like eating candy anytime you took a bite out of one of them. And, summer breakfasts were often bowls of, what my brother called, ‘peach cereal‘ or peaches and milk. When the weather was hot, this made for a refreshing way to start the day. Not to mention it’s quick, simple, light, and de-li-cious!
- 2 medium yellow peaches, refrigerated or at room temperature.
- 1-2 teaspoons sugar or honey, to taste
- milk, to taste
Cut peaches in quarter-inch slices and place them in a cereal bowl, and sprinkle sugar or drizzle honey over them.
Pour enough milk to come halfway to the top of the peaches, and enjoy!
Note: This story was first published on July 2, 2010 in an earlier blog attempt Croquer à Pleines Dents