Rotting fruit

Peaches and apricots so ripe that they are beginning to rot (or mascerate I should say if I were twee) sit in the large china bowls on the kitchen counter because we cant eat them fast enough. I make pies we don't finish, cut up bits to stick on the breakfast plates for color and last night, a first, baked a pork tenderloin with peaches and apricots. The meat was fried off in a hot pan first, sprinkled liberally with salt and pepper, and then coated in a mixture of peach jam and dijon mustard. I put it in a foil-lined pan, tossed some peaches and apricots that had already been tosssed in the mustard/jam mixture in with it and baked at 450 for twenty minutes or so. The tart's lentils (with lemon and olive oil and salt and parsley) were brilliant with it, and broccoli and grilled zucchinis. Mouthwateringly good, even though I say it myself.