One thing traveling and cooking for my family has taught me is flexibility.

That lesson came in handy this week when I was getting ready to prepare the recipe for this column.

I had grand plans to make these really cute pistachio phyllo cups for the sundaes.

My timeline was all set. I would make the sundaes in the morning, take the photos, and then write my column.

I had been on vacation for a few days so I knew that I would have to stick to my plan in order to meet my deadline.

I bought the fruit at the farmers’ market and headed for the store for the ice cream and phyllo dough. Went to the freezer section and promptly freaked out. I forgot phyllo dough takes seven to eight hours to thaw.

I didn’t have seven or eight hours in my plan. I had an hour.

I looked around in the freezer section and I was surprised and pleased to find pre-made phyllo cups.

I breathed a big sigh of relief. I could substitute the ready-made cups and leave the homemade project for another time and another column.

Of course there is another issue here. Why was I so determined to use phyllo cups on a day when I was so pressed for time?

Must be that old Martha Stewart voice that I never quite eliminate from my head.

Of course I know better.

With fresh, sweet, fruit, less is always best. Let the freshness and sweetness of the fruit speak for itself.

That rule works for most of the fruit and vegetables purchased fresh from the market. Recipes should enhance the ingredient, not disguise it.

After this incident I started to think about how many times I have had to be flexible with menus, recipes, and cooking in general.

For example, when I was getting ready for Amelia’s graduation party last week I realized on Friday afternoon that everything on the menu was dressed, sauced, or otherwise adulterated.

I needed something simple and fresh to complement the menu and I needed it in a hurry.

I simply ran to the farmers’ market on Saturday morning, bought fresh strawberries, and served them whole in a beautiful fruit bowl. Simple and fresh; problem solved.

Sometimes I am my own worst enemy. I need to trust the quality of the ingredients I buy at the markets and quit fussing so much.

The fresh picked peaches and berries in this recipe are enhanced with a little honey and a little lime.

Recipes don’t get much simpler and this is a really good one.

I prepared it two ways; one with the phyllo cups and one without.

The family liked the bit of pastry along with the fruit and the ice cream but they all concluded that they would have enjoyed the sundae just as much without it.

I could have saved myself some stress and a headache by just keeping it simple.

Carol Arnold is marketing manager of the Foothill Farmers’ Market Association. Reach her at foothillfarmersmarket@gmail.com.

Berry Peach Sundaes with Pistachios

INGREDIENTS

Phyllo Cups, optional, can be purchased in freezer section of the grocery store

3 tablespoons honey

3/4 teaspoon finely grated lime zest

1 tablespoon fresh lime juice

Pinch of salt

3 firm, ripe peaches, halved and pitted

1 cup fresh berries (try raspberries, blueberries, strawberries or small blackberries)

Vanilla ice cream

1/3 cup coarsely chopped pistachios

Prepping the fruit:

In a small saucepan, combine the honey, lime zest, lime juice, and salt. Cook over medium heat, stirring frequently for about one minute or until smooth. Set aside while cutting fruit.

Cut each peach into thin wedges and then cut crosswise into halves. Place in a large bowl along with the berries.

Pour the warm honey mixture over the fruit, scraping the pan with a rubber spatula. Toss gently.

Use immediately or chill for up to six hours.

Making the sundaes:

If using phyllocups, place three small or one large cup on a dessert plate. Fill with ice cream. Spoon fruit and some juice over the ice cream. Sprinkle with pistachios.

If not using phyllo cups, place the ice cream in a bowl, cover with fruit and juice, and add chopped pistachios.