Calling out for peach recipes

by on July 5, 2010

We just picked a basket full of white peaches from the garden and need some recipe ideas! Got a good one? would love to know, just leave a link.

Seeing all the white peaches on the trees is actually sad, especially when they’ll all be ripening within the next 2 weeks. With so much traveling this month, we’ll barely be home to enjoy them. You know what that means, the dogs will reap all the rewards. They LOVE their white peaches.

Hopefully we’ll be home in time to eat more before they all drop. One of the disadvantages of having stone fruit trees is that they all ripen at once and we can barely keep up with eating them and handing them out. But the advantages of having peach, plum and nectarine trees far outweigh the negatives.

Happy Summer!

…and oh, let us know if you have any good peach recipe recommendations. Thanks!

so many peaches, so little recipe ideas! but eating them fresh is still the best!

{ 14 comments… read them below or add one }

1 Shaina July 5, 2010 at 6:15 pm

I would probably start with a white peach and raspberry cobbler, and then I’d move into sangrias and perhaps some kind of glazed variety with balsamic to top some homemade ice cream or gelato. Oooh…white peach frozen yogurt. Which I could stay at your place and pick them all.


2 Carolyn July 5, 2010 at 6:18 pm

white peach sangria :)


3 Taylor July 5, 2010 at 7:06 pm

I am going to have to agree with Shaina and Carolyn. Cobbler and Sangria are definitely great ways to go! Maybe grill them and serve with honey and whipped cream! What ever you do it will be hard to go wrong.


4 Mrs Ergül July 5, 2010 at 7:25 pm

Oh! I love them in smoothies and tarts.


5 Kim at Rustic Garden Bistro July 5, 2010 at 9:54 pm

Slice ‘em open and eat ‘em fresh with some amaretto-infused whipped cream. :-)

And…. bring some to us. We’re nearby. ;-)



6 Gina @ July 6, 2010 at 9:05 am

Lucky you! I love making grilled peaches topped with a little Greek yogurt or vanilla ice cream!


7 cassidy July 12, 2010 at 2:19 pm

Have you thought of canning them? Peaches store very well when canned, then you can have peach cobbler year round!


8 Bettie@wineablegifts July 23, 2010 at 8:19 am

We too have a peach tree that if full and ripe, must get to them before the birds do. Our favorite is grilled peaches with sweetened greek yogurt. Peach crisp is also good and healthy. Enjoy!


9 Trudi July 23, 2010 at 11:35 am

Cut in half, remove seed, grill cut side up, baste with Trader Joe’s Balsamic Glace, turn baste till it looks good :)
Serve with scoop of Hagen Daz Vanilla. So decadent !


10 The Garden Goddess July 23, 2010 at 1:46 pm

Both the white peach sangria and grilled peaches sound good, but don’t forget that you can preserve your fruit too. Freezing, canning and drying are always popular options, but you can ALSO make liqueurs from fresh fruit–and it’s insanely easy to do it…

Here are three other recipes I’ve filed (but not tried yet):

Texas Peach Cobbler
by The Viking Cooking School
This “cobbler” is actually individual peaches stuffed with pie filling, topped with a pecan crumble.
Servings: 6

6 fresh peaches
2 cans quality peach pie filling (personally, I’d find something else to fill them with, but I do like the idea of filling them with something…)
1 box spiced cake mix
1 stick unsalted Butter
1/2 cup chopped pecans

Pre-heat oven temperature to 375 degrees F.

Rinse each peach with cold water, let dry on a kitchen towel.

Take each peach, cut a small piece off the bottom, about the size of a quarter, to allow the peach to stand on its own.

Now you are going to remove the stones and create a cavity to hold the cobbler filling. Using a thin paring knife cut a circle into the top of each peach. You want to cut all the way around the stone. Scoop out the flesh to expose the stone. Twist the stone and gently remove it from the peach.

With a small spoon, clean out the opening of each peach and place them in a small baking dish.

Fill each peach with the pie filling. There is no exact measurement, just divide the filling between all the peaches.

In a large bowl, mix the cake mix, room temperature butter and pecans together. Top each peach with a generous mound of the mixture. Sprinkle the remaining mixture over and around the side of the peaches.

Bake cobblers for 45 minutes or until the topping is golden brown. Remove from oven and sprinkle top with cinnamon.

Serve with vanilla ice cream.

Peach Cobbler
by Allen Smith
You know, fresh peaches and homemade deserts just seem to go together and what could be more old-fashioned and delicious than a peach cobbler? My recipe for peach cobbler is simple and doesn’t take much time to make, that’s once you get the peaches peeled.

10 medium peaches, peeled and sliced
1/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon apple pie spice
2 tablespoons brandy
1 package of 2 pre-made pie crusts
1 egg white
sugar to sprinkle on top

Start with about ten medium size peaches, peeled and sliced, and to this add a fourth of a cup of white sugar and a fourth of a cup of brown sugar. And for a little seasoning, mix in a half a teaspoon of salt and a half a teaspoon of apple pie spice, which contains cinnamon, nutmeg and allspice. And as a final ingredient add a couple of tablespoons of apricot brandy. This really brings out the flavor.

Now, just mix it all together and set it aside.

Place one pie crust in a shallow casserole dish. With this cobbler recipe you can make your own pie crust or you can certainly use pre-made.

Then pour the peach mixture into the pie crust lining the casserole dish. Cut a second pie crust into strips and weave them across the peach mixture. Then brush on the egg white and sprinkle the top with sugar just to give it that homemade touch.

Cook the cobbler at 350 degrees F. for about an hour. The aroma is fantastic. This is delicious with some homemade vanilla ice cream.

Grilled Nectarine and Goat Cheese Pizza
July 23 2009 at 12:01 am

I’ve been making a lot of pizza on the grill this summer, and I’ve made this one quite a few times, both because I really like it and because I’ve been hoping to get a decent photo of the finished pizza. The photos aren’t really happening, but I decided to post it anyway.

The general idea is the same as for the grilled pizza margherita I made a few weeks ago: Grill the olive-oil-brushed crust on both sides, directly on the grill, adding the toppings after the first side is done.

The toppings here are pre-grilled nectarine slices (grilled on one side only), thinly-sliced Sally Jackson goat cheese, and a little chopped rosemary and Kosher salt. I chose this cheese, which comes wrapped in grape leaves, because it is a sliceable, meltable goat cheese; crumbly or creamy goat cheeses will not melt well in the short amount of time you have to cook the pizza while the second side of the crust is grilling

(My friend Kathy ordered something like this pizza–it was a peach flatbread at The Getty Villa on Monday and we all were lusting after it–but she liked it too much to share… )

I hope you can use one or two of these ideas.


Garden Goddess


11 Pilar July 23, 2010 at 2:36 pm

I’ve used this recipe a number of times over the years and when I think of peaches, I think of it: peaches and brie quesadillas with Lime-Honey dipping sauce. Yummy!! Hey, I would love to take some of those peaches off of your hands, as I am in Costa Mesa too.



12 Janna July 24, 2010 at 2:13 pm

Way back in the olden days as a child, we all took turns hand cranking the ice cream churn for heavenly vanilla to bury under the bounty from my Great-Aunt Edna’s peach orchard.

Although she used the tall old-fashioned canning jars, I don’t think she actually “canned them”.
She peeled and sliced them when they were juicy, added brown sugar and let the mix marinate until gooey, yummy.

Still my idea of dessert heaven to this day. However you could incorporate some of the other ideas such as crisp topping, liqueur, ameretto whipped cream, even angel food cake to make it even more heavenly.


13 abreathed July 24, 2010 at 9:09 pm

i just saute in a little butter and brown sugar and serve over really good vanilla ice cream…. simple and very peachy!


14 Carolyn Binder August 7, 2010 at 11:44 am

Hi Todd and Diane:

Here’s a link to our favorite ice cream recipe, made with fresh Georgia peaches and just a hint of dark rum.

Looking forward to meeting you in Atlanta in September at the Food Blog Forum. We are very excited to be participating!


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