Hubby and I went for dinner at an Italian restaurant near Tanjong Pagar MRT a couple of weeks ago and the restaurant manager there had been so kind to give us a jar of Italian preserved peach after the dinner to bring home. That jar of preserved peach is softer than the standard off-the-shelf preserved peach in a tin and they go really well with plain yogurt or vanilla ice cream.
Last weekend, I was contemplating what to bake for snacks when I saw the jar with half finished peaches in the fridge. I immediately thought that the peaches would be lovely if used in place of the blueberry in the blueberry yogurt muffin 1 recipe.
Again, the muffin came out moist, soft and tasty. And oh, I like the slightly caramelised look of the peach on top of the muffin, makes them look extra attractive, I think.
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