Spent the weekend at Waiheke where I passed a good part of each morning preserving these peaches. It involved a lot of peeling and eating and needless to say was I pleased when the morning's quota was done. Took a couple of kilos home to turn into peach chutney which I did this afternoon. It is rich fruity chutney with preserved ginger, raisins, spices and onion from the Edmonds Cookbook. The rest left on the tree next weekend will definitely be just for eating!
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