The Thing About Peaches...

Fun tidbit: I LOVE peaches.  I love everything peach, with the possible exception of peach lip gloss, because I don't much like lip gloss.  Too sticky.  (However, when my MIL gave me some peach lip gloss, I tried it, because it was peach.  Silly, I know).

So OBVIOUSLY, I was really pleased, and surprised, when I found peaches at the market that were actually ripe.  It's pretty early in the season for big, ripe, tasty peaches- we don't usually get them until September around here.  Most that I've seen recently have been rock hard.  Needless to say, I bought a big bag of them.

But here's the thing about peaches: They go from lovely, ripe beauties to peach scented mush fairly rapidly.  I looked in the fridge this morning (I've been taking a peach with me to work every day this week for a snack), and found that I had about 5 left that were rapidly approaching the mush stage.  So, here's my favorite thing to do with ALMOST-over-ripe peaches:

Peaches And Cream

Just what it sounds like: a fatty delight.  First, take peaches and skin them.  An easy way to do this is to dip the peaches in boiling water for about thirty seconds then immediately transfer them to cold water.  The skins will slide right off.  Next up, slice them up and pour some sugar on and let them sit in the fridge until you have a peachy, simple-syrupy delight.  Pour cream over the whole mess and dig in!  I just leave the cream in liquid form, but you can whip it first if you'd like- it looks more elegant that way.

Enjoy!