‘Mango-peaches’ or perhaps ‘Clingstone’ peaches…do you know them?
The real name of the variety, in Italian, is “percoche”, but as soon as my daughter tasted them, she renamed them “mango-peaches”. She was spot-on!
They are a big, round, orangey peach; juicy but firm – and very much in season during the month of August. They have a velvety texture on the outside, while the consistency and flavour are very similar to mango. There are many percoche orchards in the south of Italy, but it’s a variety you won’t find on the shop shelves in the UK.
Delicious and rich in vitamins, they are widely used in the food industry for canning. But they are less often eaten as a fresh fruit, despite being sweet to just the right degree, and frankly delicious! To eat one is to savour the hot sun and spirit of Summer..
Below is an easy recipe which is a bit different from usual. It only takes 20 minutes.
Greek yoghurt and percoche” caramelised peaches
Ingredients for 4 people:
500 gr greek yoghurt
3 teaspoons sugar
1 teaspoon honey
peeled almonds, hazelnuts and sunflower seeds.
Wash and cut the peaches into small slices.
In a saucepan on a low heat mix the sugar, the honey and a bit of water.
Once these are all well mixed, add the sliced peaches, simmering for about 7-8 minutes till the juice thickens.
In a separate bowl, prepare the yoghurt, then place the peaches over the yoghurt and pour the syrup over them.
Don’t forget to sprinkle the crunchy nuts and seeds on the top..