One soft peach half becomes the base for a quick warm crisp, its fragile flesh cooking down to jammy sweetness while a toasted oat topping browns overhead. The perfect use for fruit on its way out, finished in half an hour.

Serves 2. 30 minutes, 8 at the stove.

About 220 calories a serving, 2 g protein, 15 g carbohydrate, 18 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need 1 half soft peach, 3 tablespoons [42g] butter, 1/3 cup [35g] oats, 2 tablespoons [16g] flour, 1/4 teaspoon salt, 1/4 teaspoon cinnamon.

1. Heat the oven to 375°F [190°C]. Slice the soft peach half into thin wedges and arrange them in a small baking dish or two ramekins.
2. Melt 3 tablespoons butter in a small pan over medium heat and stir in 1/3 cup oats, 2 tablespoons flour, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon until the mixture is sandy and toasted, about three minutes, then scatter it over the peach.
3. Bake until the peach bubbles at the edges and the oat topping is golden brown, about twenty minutes.20 min

Note Swap almonds or pecans for some of the oats if you have them. The crisp keeps, covered, two days in the fridge and reheats gently in a low oven. Serve warm with a spoonful of yogurt or vanilla ice cream on the side.

Grilled peaches turn soft and caramelized while ham crisps in the same pan, then you toss everything with peppery greens and a sharp dressing. It's supper for two when you have almost nothing but fruit and the will to eat something that straddles sweet and savoury.

Serves 2. 25 minutes, 15 at the stove.

About 260 calories a serving, 11 g protein, 11 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 peach (1 half used from the bowl) peaches, 4 ounces (115 grams) ham, 2 tablespoons oil, to taste salt, to taste pepper, 1 clove garlic, 1 tablespoon vinegar, 3 ounces (85 grams) bitter greens, such as arugula or chicory.

1. Heat 1 tablespoon of oil in a skillet over medium-high heat. Cut the peach into quarters and lay them cut-side down in the pan, then let them sit without moving until the cut sides are caramelized and sticky, about 4 minutes. Flip them and cook 1 minute more, then transfer to a plate.5 min
2. Tear 4 ounces of ham into rough pieces and add them to the same skillet. Let them crisp without stirring for 2 to 3 minutes, then stir and cook 1 minute more until the edges are brown and curled. Transfer to the plate with the peaches.3 min
3. Mince 1 garlic clove and whisk it together with the remaining 1 tablespoon of oil, 1 tablespoon of vinegar, salt, and pepper to make a dressing. Taste and adjust.
4. Toss 3 ounces of bitter greens with the dressing in a bowl, then divide between two plates. Top each with half the peaches and ham and serve at once.

Note Swap the ham for crispy bacon or omit it entirely for a vegetarian supper. Leftovers keep for one day refrigerated; eat cold or rewarm the peaches and ham gently. Serve with bread to soak up the dressing and the peach juices that pool on the plate.

Three browning peaches caramelize quickly in a hot pan and turn into a warm, jammy sauce. This is the dinner for peaches past their prime, sweet and soft enough to lean into rather than fight. Serve with good bread or ice cream.

Serves 2. 15 minutes, 12 at the stove.

About 190 calories a serving, 2 g protein, 21 g carbohydrate, 12 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

You need 3 medium peaches, 2 tablespoons butter, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon fresh thyme.

1. Halve 3 peaches and remove the pits. Cut each half into 3 wedges.
2. Set a large skillet over medium-high heat and add 2 tablespoons butter. When it foams and turns golden, add all the peach wedges in a single layer. Let them sear without moving for two to three minutes until they brown at the edges.3 min
3. Toss the peaches and cook another two minutes, shaking the pan often, until they soften and begin to break down. Scatter 1 teaspoon fresh thyme leaves over the top.2 min
4. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook another minute, then slide everything into bowls and pour the pan sauce over them.1 min

Note Swap bourbon for thyme if you have it. These keep covered in the fridge for two days and taste just as good cold. Serve with vanilla ice cream, fresh whipped cream, or thick slices of toast to soak up the sauce.