Yellow Peach and Red Currant Jam

You'll need:

500 grams yellow peaches
250 grams red currants
490 grams sugar
1/2 lemon

Wash your fruit and de-stem currants.
To peel the peaches, bring a pot of water to a boil and drop the peaches in for 1 minute.
Drop them into cold water until cool. Peel them, the skin should come off easily.
Cut the peaches in half, taking the pits out, then cut into slices.
Combine fruit, sugar and juice from half a lemon into a pot and bring to a boil.
Pour into a glass bowl, cool, then place in fridge overnight.
Pour this mixture back into a pot and simmer until desired consistency.
Test by putting a few drops on a cold plate, jam should be set.

Rumtopf (Part II)

Last month, we started a rumtopf. We'll be adding fruit as they become available.  This time, we're adding peaches and currants.

You'll need:

a handful of currants
a few peaches
2 Tbsp sugar
more rum, if needed

Wash your fruit.  De-stem currants and cut peaches into slices.
Place fruit in a bowl and add sugar on top. 
Mix and let them sit for 30 minutes before adding to rumtopf.
As you add more seasonal fruit, make sure there is always enough rum to cover the fruit in your rumtopf.

Roasted Peaches with Honey and Rosemary

These roasted peaches are delicious served warm, on their own or on top of mascarpone cheese.  They are perfect for a summer party, the recipe can easily be adjusted to the number of people you have.  

You'll need:

7 yellow peaches
80 grams (6 Tbsp) butter
juice of 1 lemon
160 grams (1/2 cup) honey
80 grams (1/3 cup) water
2 sprigs rosemary
pinch of salt

Set oven to 350F.

Wash peaches, halve them and take out the pits.  
Place them in your baking dish, cut side facing up.
Combine lemon, honey, water and salt in a bowl.
Pour over peaches, then add a piece of butter on top of each peach.
Bake for 40 to 50 minutes and baste peaches at least twice. 

And here is our little 1-minute how-to video:

Roasted Peaches from whip+click on Vimeo.