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Whether you choose an ugly but fantastically sweet Peche Platte or a downy yellow Clingstone, store them at room temperature and eat when their flesh yields to the gentle pressure of fingers. Take care, however, as they bruise easily. All peaches make superb savoury salads and salsas, particularly flavoured with lime juice, chilli and coriander. Try serving them with delicate fish such as sea bass or prawns. They are also scrumptious in ice creams, sorbets and baked puddings.
This recipe was first published in August 2003.