'Tis peach season. Is there anything better than a ripe peach, so fragrant and juicy that you have to eat it over the kitchen sink?
I purchased a 10 litre basket of peaches to make jars of jam. Fortunately, I had leftover peaches: some were eaten as is, others stirred into yoghurt, and I even made a peach caprese salad.
As I'm often inspired to make dessert with in-season fruits (I made a killer strawberry ice cream last month), I started searching and came across this peach shortbread recipe.
