There is a peony bush in the cottage garden and every year is sprouts up these fantastic pink pom poms of ruffled petals. 

As soon as the fat flower buds start to appear, I practically run in from work every night to see whether or not they have bloomed. When they are wet from the rain they slump over, heavy with the water, and threaten any leg that walks past them with being drenched. 

Then they start to fade. A short season of huge pink flowers in the garden. I try and soak in their elegance and their lustre as much as possible before the pink turns to white and the petals start to drop.

 

Much like these flat peaches. I try and get as many into my life in the short(ish..) season that the fruit and veg man near my office has them for. A box for a £1.  Can’t go wrong.

Simply preheat the oven to 180o/c and place the peaches in an oven proof dish.  Drizzle with a little honey and bake for 15 minutes, flipping half way through.  Dependant on how ripe your peaches are, you might need to bake them for a little long.  You want the skins to start to loosen and the flesh to be  soft.  Serve hot or cold. 

This recipe and text was originally posted on Corner Cottage Bakery.  You can see the original post here.

Why is this post now here? Click here to read all about my move from Corner Cottage Bakery to Honey & Dough.

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