Shan brought over 10 pounds of gorgeous peaches from our farmers’ market. Fragrant and intensely juicy with the perfect balance of acidity, these were at the perfect stage for preserving, just a couple of days short of dead ripe. We like to have some fun with flavor additions, such as adding basil to nectarines and black pepper to kumquats, but these needed to shine on their own. All we did was add a vanilla bean to the pot while Jackie’s lemons, the workhorses of the Co-op, provided the grated peel and juice. This is tasty now, but will be even better on a cold, rainy November day, when you want a little sunshine. Thus, we preserve. A little chunky with the taste of really fresh fruit, this will get firmer in a week or so – but who could resist sampling a little from the bottom of the pot? Cook’s treat on the plate!