BIGLERVILLE - Pennsylvanians who grew up on big round peaches are developing a taste for a variety that looks like it's been squashed by a dictionary.

Saturn peaches - the small, flat versions of the old summer staple - are just starting to catch on in the commonwealth, and the few fruit stands that carry the variety are having trouble keeping them in stock.

"That's one of the good things about them, is that they sell so quickly. You never have to worry about storing them," said Kay Hollabaugh of Hollabaugh Bros. Fruit Farm and Market. "They really sell themselves because they're so unique."

Flat peaches have been harvested in Asia for hundreds of years, and some varieties were grown in New York orchards as early as the 1820s. Current flat peach varieties in the United States are descendants of the Chinese peento peach, which was brought to the United States in 1869.

But only in the last several years have flat peaches been introduced to wide audiences in the United States.

"There's a huge market for smaller, cute things - you can pack it in a school lunch and all that," said Tristan Millar, marketing and product development director for Frieda's Inc., a California-based specialty fruit company. "They are smaller, and so that does appeal for children. And they deliver on taste - they absolutely deliver on taste."

Although they're sweet enough to eat fresh, flat peaches also can be grilled for a sweet summer treat:

Ginger cream:1 cup (8 ounces) soft cream cheese2 tablespoons packed brown sugar2 tablespoons orange juice1 tablespoon minced crystallized gingerSkewers:About 6 to 8 medium-ripe flat peaches, peeledÏ cup butter or margarine, melted2 tablespoons packed brown sugarFor the ginger cream, in a small bowl beat together the cream cheese, brown sugar, orange juice and ginger on medium speed of electric mixer until well blended. Cover and chill until serving time.Halve peaches horizontally; twist halves in opposite directions to separate. Remove the pits. Cut each piece in half again. Thread peach wedges on 4 or 5 barbecue skewers (leave a little space between each piece for even cooking). Preheat grill to medium-hot. (Or, preheat broiler).In a small bowl, stir together the melted butter and brown sugar. Brush peaches liberally with butter mixture. Arrange skewers on a lightly oiled grill tray or broiler pan. Grill for 6 to 8 minutes, turning once and brushing several times with the butter mixture, until peaches are hot and glazed. (Or, broil 4 inches from the heat for 6 to 8 minutes.) Serve hot with ginger cream.Makes 4 to 5 servings.