Around this time of year (March-late April) black boy peaches start appearing here and there. Although these delicious velvet babies aren’t usually available at the supremarket, you might just be able to find them at your local Farmer’s Market or your neighbours garden! Black Boy peaches are perfect in pies, crumbles and the like. They’re the perfect mix of sweet and sour and they sport the most gorgeous vibrant colour.
Last night I came home from work to a big pot of stewed Black Boy peaches sitting on the kitchen counter. I may have had one or three spoonfuls but you’d be proud to know I resisted from accidentally eating the whole thing. This morning however; I had a huge amount with my muesli and it was seriously divine. Note: huge amount is not pictured above. Huge amount is currently in my stomach.
Mum assured me that the recipe was so basic that she’d hardly call it a recipe at all.
10 Black Boy peaches (roughly chopped and stoned)
1 cup water
handful of blackcurrants (for an extra Vitamin C and colour boost)
raw honey or pure maple syrup (especially if you’re adding tart blackcurrants)
Place all ingredients in a medium pot on high heat
Bring to the boil for a few minutes then lower the temperature allowing marmalade to simmer, stirring constantly until desired consistency is reached
Let cool completely to thicken
Serve with your favourite breakfast muesli, bake into a scrumptious sweet treat or enjoy as is!