My next door neighbor gifted me with these summertime peaches. I walked back into my house with stone fruit aplenty and proceeded to rinse and air dry them. I then cut them up into bite size pieces into a glass oven safe bowl (skin and all – they are organic) and sprinkled 1 tablespoon of organic sugar, 1 tablespoon of organic coconut flour, 2 tablespoons of organic coconut oil and 1 tablespoon of organic cinnamon into the dish and tossed the tiny delicacies until coated thoroughly.
I popped it in the oven for @ 30 minutes at 400 degrees, stirring every ten minutes. Once I took out the juicy, jammy goodness, I added 2 tablespoons of organic, dried and unsweetened coconut flakes.
Once cooled, I packed a mason jar with my creation and will scoop out some peach coconut marmalade for dessert or breakfast till it’s gone. I already had at least five tasting spoons as I was stirring, taking it out and cooling. It is incredible. I had a few raw bites here and there as I cut them up too.
I never weighed my peaches but I am glad I took a picture of them before I cooked them so you can approximate. This many peaches filled one mason jar, cooked in island coconut with spicy cinnamon heat.
I bet it would be great as a side to fish, chicken, pork or savory vegetables or… spread on hot toast, served alongside french vanilla ice cream or inside eggy crepes.