I arrived in Dordogne near the end of peach season. When they started rapidly falling off the trees, we (giddily) gathered up more than we knew what to do with.


We used most of them in a giant batch of compote. The peaches were so sweet, adding sugar wasn't even necessary.

With the rest we made a peach ginger pie, inspired by this cake. We just threw things together - peaches, fresh ginger, brown sugar, flour, etc -  nestled it into a flaky pastry crust, and topped it with some fresh figs.