Sweet, simple, seasonal and just plum peachy

I have to share this easy-as-pie and truly delec­table recipe for baked peaches and plums. I came up with it recently after buy­ing yet another bas­ket of excep­tion­ally juicy and tasty peaches (it’s been a good year) at the super­mar­ket for a mere $2.99. The medium-sized pur­ple plums (don’t use the too-tart-for-this smaller prune plums) were also in sea­son and on sale so this combo is a natural.

Some­how, bak­ing these two ten­der fruit with just a lit­tle lemon juice and not too much sugar (I use the golden brown organic cane sugar sold in health food stores and some super­mar­kets) brings put their lus­cious flavour and enhances the sen­sa­tional colours. Serve warm with your favourite ice cream.

Btw, I’ve made extra batches and am stor­ing them in the freezer to brighten up and sweeten meals in the dark win­ter days and nights ahead.

Baked Peaches and Plums

About 6 peaches, cut in wedges
About 10 plums, quar­tered
About ½ cup organic cane sugar
About 2 tbsp fresh lemon or lime juice

Pre­heat oven to 375F.

In large oven­proof dish, toss peaches and plums with sugar and lemon juice. Bake in oven about 20 to 25 min­utes or until soft­ened and juicy but not mushy.

Serve warm with juices over ice cream or gar­nished with creme fraiche.

Makes about 8 servings.