After a summer filled with luscious stone fruits, every kind of berry imaginable, and even beverages, ice creams and sorbets made with summer fruits, you’d think I’d be ready to embrace the autumn harvest filled with pears, apples, persimmons and more. I love autumn fruits and squash and heritage tomatoes. But I don’t want to let go of the peaches and berries until the last possible minute. Fortunately, there’s the Autumn Flame peach to help ease the pain. They’re a late, freestone peach bred to carry us through September and into early October. They’re a semi-firm, sweet peach with low acidity but enough character and body to use in fruit salads, for eating out-of-hand, for baking and for canning or freezing. Autumn Flames have a dark, rich blush, are easy to use as they’re freestone and they hold their shape when cooked. My lead-in to Rum and Vanilla Poached Peaches!