Is there a better summer dessert?
Peach, apricot and plum pavlova and other favourite ways with stone fruit
While I take a few weeks off, we will be sharing some old favourite summer newsletters from the last ten years of recipes. This one is a throwback to late summer 2022.
If you ever need a reminder to live in the moment, look to a peach (or a nectarine or apricot, for that matter). There is a sweet spot, a moment of glory, when the sun has ripened stone fruits to perfect, plump sweetness: as you bite, the juices will run down your chin but the fruit will stay intact, coming perfectly and pleasingly away from the stone. If your stone fruit hits this moment, eat it unadulterated over the sink or with a napkin for chin dabbing.
This week I bring you stone fruits - burnished roast peaches with vanilla + thyme, and the best summer dessert.
Anna x
Finca Manacor
I’ve been away for nearly a month. It’s something we try to do each summer to spend some uninterrupted family time together and have some adventures. Phones fade out and while we both work a little we try to keep it to a minimum. Bedtimes are late. Tomatoes are ripe and peaches are sweet.
We started off in Mallorca. In the middle of the island at a lemon farm with dear friends and the next stop on our trip was Finca Manacor. On the east side Mallorca in the middle of olive groves. The owner Pedro makes his own olive oil. There was rainbow fruit for breakfast, paella cooked by Pedro (who is just shy of 80), cove beaches, and the pool. Also off message - quite a lot of visits to the Rafa Nadal tennis academy.
We stayed at Finca Manacor with Oliver’s Travels at a discounted press/pr rate.
Good things to click on:
My kind of party
What does the last 50 years of best-selling books say about us?
How I cook all summer, on holiday and at home
Very satisfying salads
Summer necklaces for good
Dressing in the city, in Summer, from an expert
The sounds of August
August is a wicked month and August Blue for seasonal reads