Flat Peaches

I am cooking peaches poached in fresh strawberry syrup with raspberry liquer for a dinner tomorrow evening.
Goes to local supermarket and the only peaches they have are the donut ones.
Cooking now so hope they are ok.

They are heavenly, so much fuller of flavour than round peaches and deliciously juicy - and easier to get in your mouth so that the juice leaks less.

I have never cooked a peach in my life (except tinned) because they are so delicious raw, they never get any further.

Loved the fruit and veg in Turkey. Everything bought in season. The black cherries were lush as well and it was the first time eating mulberries.

Supermarket peaches - flat or otherwise - always seem so tasteless to me. The nicest peaches I've ever had were when we were on holiday in Turkey and had a peach tree overhanging our balcony - they were amazing, so ripe and juicy (mind you, all the fruit in Turkey tastes so much nicer than what we get here...)

I love the donut peaches, but would only buy them from a green grocer's shop; the ones in the supermarket are so heavily chilled they do not ripen and soften.

Ellan re blackcurrants.
You can buy bags of frozen summer fruit at Tesco etc which contain blackcurrants. Stewed in the microwave with some sugar, a lovely topping for vanilla icecream.
If you spill it's difficult to get the stain out.
As for peaches, they never seem ripe enough to me.

Creme fraiche
Not what my predictive text wrote! ?‍♂️ !

Mmmm!
One of my favourites with any sort of peach or nectarine is to cut them in half, stone them, dip the cut side in brown or golden granulated sugar and then cook cut side down in a little butter on a griddle or ridged frying pan.
Serve with a dollop of crime fraiche in the middle.

GrandmaKT I made a peach cobbler the other day using flat peaches but the flavour didn’t develop with cooking - next time I shall use nectarines or ordinary peaches and keep the flat ones for eating raw.

But Peach Cobbler is very easy to make & delicious:

5 peaches, peeled, stoned & halved
1oz granulated sugar
1/4 teasp salt

Put these in a saucepan & heat gently till the sugar dissolves & the peach juice runs.

Batter:
3oz butter
5oz SR flour
4oz granulated sugar
2 teaspoon baking powder
1/4 teasp salt
3/4 cup milk
Ground cinnamon

Pre-heat oven to 180/350
Slice butter & put in 9x13 inch baking dish. Put in the oven till the butter has melted.
Mix remaining ingredients together to make batter.
Pour into the baking dish over the melted butter and smooth the surface.
Spoon the peaches and juice over the surface. Sprinkle surface with ground cinnamon.

Bake for about 40 minutes till the batter has risen & the surface is nicely browned.

Serve warm with cream or ice cream.

This is an American recipe and the original contained much more sugar, but as we are a reduced-sugar zone I adapted it, but it still works.

I first encountered these peaches in NZ where a friend had them in the garden and bottled a good crop. If they are allowed to ripen naturally they are juicy and delicious, but all too often the fruit we find in supermarkets hasn't had this opportunity, having been in refrigerated transport and storage. I had no idea that they were called 'paraguaya'. I don't think they use this name even in Waitrose.
When fruit in the shop is labelled.'ripen at home' does anyone ever find that this happens?

Do you honestly believe people can't pronounce paraguaya, oldgaijin? I would have thought it's far more likely they call them donut peaches because that's what they've been told they are.

Paraguaya is very easy to pronounce

I love donut peaches, been buying them for years, and prefer them to the round ones. I'm surprised at the comments here about them being rock hard, all stone and no flesh, tasteless etc. I think these people have been unlucky, as I've never had this experience. And yes, I buy them in supermarkets - I've got some now that I bought in Tesco and they are so juicy and sweet. I never cook them as they are delicious just as they are!

Donut peaches have been around a while I don’t have any recipes as I just eat them as they are

Why do supermarkets insist on calling them donut peaches? Can nobody pronounce paraguaya, such a pretty name.

Thanks for all the comments grans. Your mum's recipe sounds yummy BBbevan will definitely try that!

We saw these first in small market in Italy years ago, before they were available here. When we asked stallholder about them , he said that they were peaches that had been stepped on by an elephant ?

Donut peaches are delicious. So much juice.

My Mum used to slice peaches and put them into a pie dish. Cover with thick Greek yogurt and then add a top layer of Demerera sugar. This would then go in the fridge for a few hours. Absolutely lovely.

All the blackcurrants grown in this area go to Ribena! They buy the entire crops from farms. I do occasionally see some for sale but it's red currants that I really love.

My dad used to grow all three types of currant on his allotment, as well as gooseberries.

I've had some lovely flat peaches from the local fruit and veg shop. One thing I can't get is blackcurrants. Each year I look out for them and there aren't any to be had. Where are they all ? There used to be punnets of them every season.
Blueberries don't replace them, they're horrible things.

We also picked up from Morrisons some donut nectarines - absolutely scrumptious ! Actually prefer them to the donut peaches to be honest.

I love these , I find the ones bought in a proper fruit /veg shop are usually better than the supermarket offerings , not got them in yet in our wee farm shop

Just eaten one sliced up with some crème fraîche. Yummy.

I love them just as they are. They ripen better than the round ones, I eat them leaning over the sink to catch the juice!

Oh, donut peaches. We like them just as they are.