Life is Peachy

Prosciutto Wrapped Grilled Blue Cheese Peaches

8 thin slices of prosciutto, halved length wise

2 medium peaches, halved, pitted and cut into 8 wedges each

Salt and freshly ground pepper

16 sprigs of parsely

125g creamy blue cheese, crumbled

Aged balsamic vinegar, for drizzling

Lay the prosciutto slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a sprig of parsely and crumbled blue cheese.

Roll up the prosciutto to enclose the peaches.

Heat a grill over medium heat. Brush the peaches lightly with olive oil. Grill peaches turning occasionally, until the prosciutto is browned and crisp, about 4 minutes.

Transfer to a platter and lightly drizzle the peaches wit aged balsamic vinegar and serve.

Fresh Peach Lemonade

Serves 5

3 cups fresh peaches, diced (about 6 peaches)

Zest of 3 lemons

1½ cups sugar

6 cups cold water or sparkling water, divided

1 cup fresh lemon juice (juice of about 7 lemons)

Garnish (peach slices, lemon slices, mint)

In a large saucepan over medium heat, add diced peaches, lemon zest, sugar and 2 cups water. Stir to dissolve sugar and let mixture simmer (do not boil, reduce heat if needed).

When peaches are very soft, mash them with a potato masher or fork to break them up. Let mixture simmer until it thickens slightly. Remove from heat and let cool.

Strain the peach syrup mixture into a bowl and discard the solids. Add the lemon juice to the peach mixture.

Pour into a pitcher along with 4 cups of water or sparkling water. Refrigerate until cold if desired.

Garnish with fresh peach slices, fresh lemon slices and mint.

Peach Pie

½ cup sugar

¼ cup packed brown sugar

1kg fresh peaches, peeled, sliced

300g short crust pastry, chilled

3 tbsp cornflour

¼ tsp ground nutmeg

¼ tsp ground cinnamon

2 tsp lemon juice

1 tbsp butter

1 egg, beaten with 1 tbsp milk

Combine sugars in a large bowl. Add peach slices and toss gently. Cover and let stand for 1 hour. Line a 23cm pie plate with pastry. Trim edge to fit and set aside.

Preheat oven to 200ºC. Drain peaches, reserving juice. In a small saucepan, combine cornflour, nutmeg, cinnamon and a large pinch of salt and gradually stir in the reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and butter. Gently fold in peaches. Pour into the crust and arrange.

Roll out remaining pastry. Cut a circle of pastry to fit the top of the pie dish or cut pastry into strips to make lattice decoration on top. Brush the edges of the bottom pastry with egg wash. Place pastry circle on top or lay over strips and seal edges by pinching or fluting the pastry together. Brush top of pastry with extra egg wash. Cut slits in pastry circle to allow steam to escape.

Bake for 50-60 minutes or until crust is golden and filling is bubbly. Use foil to cover the pie if it begins to brown. Cool before serving with whipped cream or ice cream.