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Our blog, what we love about our homes, cooking and lots of other insider news. 

Don't bin bruised fruit!

With our choice of supermarket fruit available 365 days a year, we have all be trained to only buy perfect looking fruit, which has been frozen on it's journey. But the truth is over ripe fruit tastes the sweetest even if you have to cut off a bruised bit.

Whether it's peaches, apples, apricots, plums, do not bin bruised or spoilt fruit! We say cook with them!

Making the most of the last of summer fruit, left us with a bumper crop of prunes and peaches. The easiest way to use up spoilt fruit is to make compote. Simply, in a heavy bottomed saucepan, cut & de-stone your fruit add a few tablespoons of water, put a lid on and leave to reduce for 20-30mins - simple! Transfer into jar while hot and let cool with a lid on, then keep in the frdige. Eat with plain yoghurt for breakfast or even dessert.

We went one further and made a peach upside down cake. The key to a successful upside down cake, is the sticky toffee like crust to the top (bottom) of the cake when turned out.


For the toffee

4 tablespoons of light brown sugar

1 tablespoon butter

For the cake

4 ripe peaches

225g soft butter

225g sugar

4 eggs beated with 4 tablespoons milk

150g sifted flour

4 drops of vanilla extract

1 teaspoon baking powder

pinch of salt

Pre-heat your oven to 180c

Over a low heat melt sugar & butter and let it bubble for a couple of mins

Pour into the base of your cake tin. Peel your peaches and slice, then arrange into the toffee in the base of your cake tin.

Cream butter & sugar until light & fluffy.

Add beaten eggs a bit at a time until all combined

Sift flour and add vanilla, salt & baking powder. Mix

Pour over peaches & toffee and into the oven for about an hour. After 45 mins check if the sponge bounces back when you press it.

Let it cool for 5 mins before you turn out on a plate, then let it cool completely. The stand back and watch as it disappears!

Check other desserts and pudding recipes here

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