One of my favorite fruits is the simple peach. I actually much prefer it to an apple, even drinking peach cider when I can find it. As it turns out, it’s quite popular in Scandinavia, and can be found in the big box Swedish store.

Many people like to serve peaches skin on, some don’t. The easy way to peel a peach is to drop it in boiling water for a few seconds until the skin splits, then into an ice bath. The skin will come right off.

In this week’s column, I’ll share some of the ways I use peaches … ideas and simple recipes.

P.S. The headline is a nod to the Allman Brothers Band album of the same name which was released 50 years ago (for those of you old enough to recognize it)!

Peaches & Cream

Make up a batch of homemade whipped cream (the canned stuff won’t really work) and serve it up over some sliced peaches. Some people leave the skin on the peaches, some don’t. Your choice!

Poached Peaches

For this one, it’s best to use skinned peaches. This is enough poaching liquid for 3-4 peaches.

In a sauce pan, mix 2 cups water, 1 cup orange juice, ¼ cup peach brandy (or, peach juice, or just a little extra OJ), ¼ cup honey and 2 teaspoons vanilla (the real stuff please).

Boil it, then add the peaches. Simmer about 20 minutes.

Remove peaches, reduce sauce and pour over peaches. A little whipped cream is nice, topped with a sprinkle of nutmeg.

Peach Shortcake

I prefer angel food cake to traditional shortcake. And, I admit, I used the boxed variety. There are two kinds – one has one pouch, one has two. The one with two makes much better cakes.

So, bake up (or buy) an angel food cake (or short cake if you desire).

Slice up the peaches, cover with sugar and let sit a couple hours.

Pour over cake, top with whipped cream.

Easy Peach ‘Cobbler’


2-3 pounds sliced peaches

¼ to 1/3 cup sugar

1 tablespoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

2 tablespoons corn starch

2 tablespoons lemon juice

¼ to 1/3 cup sugar (depending on how sweet you like it)

2 cans biscuits


1. Mix all dry ingredients together in a plastic bag, along with lemon juice. Add peaches and toss until covered. Pour into an 9x12 oven safe dish.

2. Bake at 350 for 10 minutes.

3. Open biscuit cans. Divide into quarter (coin) size pieces. Drop in the peaches.

4. Sprinkle a little more cinnamon and sugar on top. Bake for 45 minutes … or until biscuits are brown.

5. Important … let set for about 15 minutes before serving.