Ravinder Bhogal’s recipes for cooking with peaches

How to cook stubbornly firm peaches into a luscious Levantine salad with feta or gently spiced pilaf with cashews

If you luck out with a peach that is rosy, unblemished and ripe, sink your teeth into it and enjoy its sublime sweetness immediately, without any adornment. There is little you can add to a perfect peach to improve its unrestrained juiciness, fragrant perfume and luscious flesh, but peachy perfection in the UK is a rarity, because imported fruit is generally picked before it’s ripe, to prevent bruising. For those pesky peaches that refuse to soften, apply heat: griddling, poaching or roasting will help eke out their natural honeyed sweetness and aroma.

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