It definitely looks as if Autumn has well and truly set in, Fall has fallen. The trees around here have blushed into red, or have been gilded with bright golden foliage, and more than a few of those leaves are covering the ground below. The nip in the air is getting to be more pronounced, and the rain has become a regular fixture.

I like the cooler temperatures, and I love the rain, but I get nostalgic for the Summer when I think of all the ripe fruit that we could get fresh from the trees, not some hothouse variety - bred for durability in appearance rather than taste - from the supermarket.

As a rule we don't go to the Farmers Market (and we have several very good ones in this area); instead, we go directly to the farm.

This dessert is so simple that I am not sure that it can really be called a recipe.

• Take some ripe dessert peaches (these are Albertas), remove the stone and slice them in wedges.
• Lay them cut side up, and sprinkle a little sugar over them.
• Optionally sprinkle a little marsala (or sherry) over. If using the wine, sprinkle it before the sugar, or it will just wash it away.
• Let it macerate for at least 30 minutes, and then serve as a light, fresh dessert.

You can serve a little cream or even some french vanilla ice cream with this, but really, the tastes are so wonderful that it doesn't need anything else. It is a little sunshine on your plate and on your tongue.