Georgia has nothing on New Mexico peaches. Even as we near the end of the season, local growers are still offering large and succulent globes of juicy, dripping perfection. I buy them by the basket at the Downtown Market (Central and Eight Street) and at Wagner Farms (5000 Corrales Road, Corrales).
If I can gather up enough steam for the job, I’ll put up a batch of spiced peaches—peeled peaches halves in light syrup and cider vinegar, sharing a pint jar with a cinnamon stick. Whatever peaches are left after my daily snacks will go into quick desserts such as cobbler or—my favorite—peach upside-down cake.
This recipe is very forgiving and can be customized with spices such as a half teaspoon cinnamon or a pinch of nutmeg. Five-spice powder or curry would be interesting. It also dresses up well with a dollop of whipped cream or ice cream, or a handful of slivered almonds.