Peaches, mulberries, honey and thyme

I got into using herbs with fruit when I was WWOOFing in NZ. We had a big pile of figs grabbed from a tree belonging to a friend of the smallholders I was staying with, and I couldn't get the idea of baking them with rosemary and a drizzle of honey out of my head. That place was also where I first used a dehydrator, and the only place I have ever eaten feijoa straight from the tree (mm mm mm).

Anyway, we bought some peaches from the Egleston farmers' market at the weekend and I had high hopes for them. But they turned out disappointing - the kind that go brown in patches instead of ripening juicily. So I thought I'd stew them. With thyme, because I still love aromatic herbs with summer fruit. And mulberries, because peaches and mulberries sounded incredibly enticing and seasonal, and I am still desperately trying to use up all these little odds and ends (such as a tub of mulberries) from my freezer.

2 peaches, washed, destoned and chunkily sliced
handful of frozen mulberries (and/or blueberries)
~1 tsp fresh thyme leaves
1 tsp honey

Put all in a small pan, cover and stew for ~10 min, until the peaches are tender and sweet. Good with coconut kefir or something similarly yoghurty, or custard, or as a pseudo crumble.