Well hello there,

Welcome to my blog and thanks for taking the time to read my ramblings.

Let me explain the premise behind the launch of this page. I love food. I love to eat. I love to cook. I love to feed people. And, I love to talk about food at any opportunity. My friends have convinced me that I need a blog and so, here goes nothing. (In reality, I’m probably making their ears bleed with my incessant on goings about some new culinary knowledge I picked up whilst watching the food network the day before, and they just want me to vent elsewhere!) Anyway, guys, you know who you are – thanks for the support!

So, we’re approaching the end of the summer and this makes me slightly depressed because it means the end of the wonderful summer ingredients including *sniff sniff* peaches… 😥 I’m buying so many lately because I know, soon, they’ll disappear off the supermarket shelves for another year. I’ve got an open peach pie on the dessert menu tonight and I’ve also got to buy some more to rustle up a peach cobbler at some stage too…

But, if you have a few ripe peaches lying around which haven’t already been gobbled up and / or aren’t committed to another recipe, give this one a whirl, you won’t regret it!

Ingredients:

• 3 ripe peaches
• 400ml water
• 200g caster sugar
• Juice of half a lemon

Method:

1. Make a simple syrup with the water and sugar by adding them both to a pan and heating until the sugar dissolves and the water boils. Take it off the heat, add the lemon juice and wait for it to cool to room temperature.
2. Slice peaches, remove pits and toss into a blender. I leave the skins on because I like the additional texture and little dark speckles, feel free to remove them if that’s not how you roll.
3. Add the sugar syrup and blend before pouring it out into a container and refrigerating it for a few hours, or better yet, over night.
4. Once completely cold, add the mix to your ice-cream maker and churn until it thickens up. This tends to take a little longer than the normal custard based mixes I use for ice-creams so you’ve got to be patient.
5. Pop it in the freezer for a couple of hours to set slightly – and it’s good to go!

I’ve just realised there’s a chip on my bowl. Oops. Also, please excuse the bad photo – there’s only so much one can achieve with an iPhone in a dark kitchen. I’ll work on it!

– Kay