Several summers ago, when I saw the first locally grown peaches at the orchard I drive by every day, I bought a big box. I cannot get enough peaches, and I’m sad for a week when the season’s over. But these beautifully alluring guys were cling-stones!
That year I was mad every time I tried to cut a peach in half or slice it. The crazy seeds seemed to be cemented into the lush fruit. When I gave up using a knife and tried to bite into the whole thing, I ended up tearing my gums behind my front teeth and having peach juice running down my arms.
Since then, I determinedly speed on by the orchard store until I see the “Free-Stone Peaches for Sale” sign go up. Until this year.
Once again, I couldn’t wait for a fresh, home-grown peach. Give the cling-stones a chance, I thought to myself. What if they taste good and you have a minor inconvenience? So I bought four. Those peaches were out-of-this-world delicious, and my paring knife found its way around the blasted seeds.
It just took a minute longer than working with a free-stone peach. And they’ll be coming into season any time now.
I just ate the best-tasting peach I believe I’ve ever had. Which is what prompted this confession about my petty past. It was a cling-stone, and I’d have suffered a great loss if I hadn’t gotten over my grudge.
How about this great summery peach dessert from last summer—made in a slow cooker, of course! (Remember, a slow cooker does NOT heat up your kitchen!)