I travel all over the country for work, and always keep my eye open for the local fruit or veggie specialty. And peaches is one of my favorite things to find. I have found excellent peaches in southern Illinois, Colorado, and Maryland, but never in a grocery store. On several occasions I made room in my carryon for a full bushel of fresh peaches straight from the orchard. Living in central Wisconsin, we don't get good peaches from any source, so I planted my own. There are 2 varieties that will grow through zone 4--Contender and Reliance (as mentioned by Dee in Saratoga). I've had them for 2 years and they already are producing fruit albeit only a couple. I dream of needing to "kill baby peaches". They are supposed to produce several weeks apart extending the fresh fruit enjoyment. This recipe is great. If you are looking for a little pie variety, you can use almost the same recipe, but add 2 eggs and half a cup of milk or cream, reduce the peaches so it fits in the crust and put a crumble top on it. Delicious. It also works with rhubarb.

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