Your Luscious Peach Recipes

by on July 19, 2013

Peach Recipes

We just can’t get enough of great Summer peaches. Luscious, juicy and drippy sweet stone fruit in any shape or form is one of the most special treats of the season. Our yearly July highlights include taking time to drive to different roadside fruit stands. Visiting different local farms that sell their peach or stone fruit is like walking into a candy store.

A few weeks ago we were lucky enough to score whole flat of perfectly ripe and super sweet peaches for only $7.90. We literally won the peach lottery. That’s what it feels like when you get to dive into a ton of Summer peaches that were ripened to perfection.

And now, we’re not stopping because all of the seasons wonderful stone fruit are still overflowing at the markets and fruit stands. It’s hard for us to not walk away with ten pounds worth of peaches and other stone fruits. We’ll eat them until we can’t breathe anymore. A dinner for us can easily be a couple of stone fruits and a glass of sparkling rose. Peaches and rose are perfection together.

But aside from enjoying them fresh, what would you do with an overload of peaches that you can’t eat fast enough?

We’re starting to have this problem (a very good dilemna) of having an overload of peaches. Got any favorite peach or stone fruit recipes to share?

We need them asap and leave your link below and help us figure out something to make with these furry beauties.

big thank you to you all,

-diane and todd

Peach Recipes

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{ 45 comments… read them below or add one }

1 lee July 19, 2013 at 1:26 am

chilled grilled peach soup recipe = amazing (i added a little bit of basil)
http://www.seriouseats.com/recipes/2010/06/chilled-grilled-peach-soup-recipe.html

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2 Vera July 19, 2013 at 1:31 am

This tart works perfectlz with peaches. I made it last year in a rush and turned out to be the best tart I’ve ever made. http://www.thekitchenfinesse.com/2012/07/tart-of-summer.html

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3 Gina @ Running to the Kitchen July 19, 2013 at 5:58 am

A flat for $7.90?! I’m beyond jealous. I could live off of sweet juicy peaches from now until the end of summer and be perfectly content.
Actually just posted a grilled peach + crumble recipe yesterday :) http://www.runningtothekitchen.com/2013/07/grilled-peaches-with-brown-sugar-pecan-crumble/

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4 Heather July 19, 2013 at 7:03 am

Grilled Peach and Summer Squash Salad with fresh tarragon and shaved Manchego.

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5 Julie July 19, 2013 at 7:23 am

I just made the People’s Pops recipe for roasted white peach and basil popcicles. Roast 5 peaches until warm and soft (20 minutes), purée them and then add 1 cup of simple syrup freshly nfused with fresh basil and strained. Pour into molds, freeze and enjoy a delicious frozen treat.

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6 Simone July 19, 2013 at 7:24 am

Peach honey mustard – take one peach, a little honey and some Dijon mustard! It tastes so delicious and is a pleasant, fresh, dipping sauce for nuggets, etc.

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7 Laney @Ortensia Blu July 19, 2013 at 7:25 am

I suppose they wouldn’t be so special and wonderful if we could get them year ’round – here’s a super simple one http://blog.ortensiablu.com/peach-and-blueberry-crostada/ – Have a peachy weekend!

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8 Bill Peeler July 19, 2013 at 7:30 am

Hi there – Whenever I have a lot of fruit, a cobbler will always be in my near future! I actually made a strawberry peach cobbler last weekend – I added a pecan strudel topping and was pretty proud of myself. Check it out – http://grazinginthecity.com/2013/07/17/strawberry-and-peach-cobbler-with-pecan-strudel-topping/

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9 Judith July 19, 2013 at 7:32 am

Easy Peach Cobbler

1 1/2 cup self-rising flour
8 tablespoon (1 stick) butter
1/2 cup water
2 cup sugar, divided (I use half granulated sugar and half Splenda)
4 cup peeled, sliced peaches
1 1/2 cup milk
ground cinnamon, optional
Directions
Preheat oven to 350 degrees.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

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10 angelitacarmelita July 24, 2013 at 12:34 pm

Best peach cobbler EVER. Do it. Make it.

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11 kaela July 19, 2013 at 7:36 am

When I get a glut that are going south fast, I tend to dry them: simplest preserving and dried peaches are great in granola, with nuts & jam over yogurt, in quick breads and baking, etc. I do a lot of peach preserving each year (scroll down to “peaches”): http://localkitchenblog.com/recipes/preserves/ My favorites are maple bourbon peach butter and peach cascabel BBQ sauce (particularly lovely on a pizza with smoked mozz & rings of red onion).

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12 The Runaway Spoon July 19, 2013 at 8:09 am

Peaches Piached with Basil http://therunawayspoon.com/blog/2010/06/peaches-poached-with-basil/. What you will do with the syrup! And Peach Butterbourbon Sauce http://therunawayspoon.com/blog/2011/07/peach-butterbourbon-sauce/

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13 Cassandra @ Fed & Fit July 19, 2013 at 8:21 am

What a tasty problem you have on your hands! I’ve had a peachy summer myself :) Here are two of my recent peach-centric recipes: Sparkling Peach Sangria {http://fedandfit.com/2013/06/05/sparkling-peach-sangria/} & Grilled Peach & Fennel Salad {http://fedandfit.com/2013/06/11/grilled-peach-fennel-salad/}. Enjoy!

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14 Gerry @ Foodness Gracious July 19, 2013 at 8:25 am

This is perfect timing, I have my own tree which has been very good to me this year…Try this bbq sauce, it will boggle your mind. I couldn’t make enough of it. Or my latest post of peach bread pudding, a dollop of ice cream on top and savor it!

http://foodnessgracious.com/2013/07/peach-bread-pudding/

http://foodnessgracious.com/2013/07/peach-barbecue-and-mop-sauce/

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15 Angie | Big Bear's Wife July 19, 2013 at 8:26 am

mmm I love peaches!! I’ve been making a ton of things with them lately!
I recently made this Blueberry Peach Bread and It is a total new favorite around here!
http://www.bigbearswife.com/2013/07/blueberry-peach-bread.html

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16 Lin July 19, 2013 at 8:35 am

http://www.realsimple.com/food-recipes/browse-all-recipes/peach-mozzarella-basil-salad-10000001213179/index.html
I like to cut them up and add olive oil, mozzarella, fresh basil, salt, and pepper. It makes a great salad!

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17 Sally July 19, 2013 at 8:45 am

How about a peach chutney?

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18 Maria July 19, 2013 at 9:08 am

No link, but I used some to make fruit leather. Just peeled and blended with a bit of lemon juice, spread them out on parchment or silpat, and pop into oven at lowest temp for 6-8 hours. However, I had mine in for 12 hours and it wasn’t edible!

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19 Dani G. July 19, 2013 at 9:09 am

I freeze a big box every summer – four whole unpeeled peaches per baggie. When I need them, I pull them out and let them slightly thaw until the skins slide off and proceed with my recipe. I have “fresh” peach smoothies until into the spring, which is mostly what I use them for. Also the occasional pie or cobbler.

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20 Eileen Thai July 19, 2013 at 9:18 am

Last weekend, my neighbor got a bushel of Georgia peaches, and canned them. I don’t have the recipe, but peach cobbler are huge in the south. I love them just the way they are and in smoothies.

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21 Kathryn July 19, 2013 at 9:27 am

Thank you for this post! We have two peach trees and I’m in dire need of new ideas! I think we will have at least 50 lbs by the end of the season. I’ve been making jar upon jar of peach that includes peach kernels with a bit of peach leaf brewing at the end. I also make peach salsa.

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22 Sarvani (baker in disguise) July 19, 2013 at 9:33 am

Its a stone fruit tart.. but you can use all peaches..
http://baker-in-disguise.blogspot.com/2013/07/stone-fruit-tart.html

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23 Julie July 19, 2013 at 11:07 am

Preserve them in honey to eat year-round! http://www.savvyeat.com/honeyed-peaches/

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24 Merrilee July 19, 2013 at 12:12 pm

This is a treat saved for the sweetest peaches of the summer, for family dinners or special company.

In a large skillet, melt 2 or 3 Tbsp. butter. Add 2 or 3 tbsp. brown sugar – more if your peaches (or any other stone fruit) isn’t sweet enough). Cook till the sugar melts and the mixture is bubbley. Add 3 peeled and sliced peaches, and a tablespoon of rum (optional, of course). Cook till the peaches are tender. Serve while still warm over vanilla or Pecan Praline ice cream. It’s the BEST!

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25 Susan July 19, 2013 at 1:02 pm

Buy the new Masumoto peach farm cookbook. Fabulous recipes.

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26 Corinna July 19, 2013 at 2:34 pm

Fresh Peach Cake: http://thesweetspotblog.com/barefoots-fresh-peach-cake/
P.S. Don’t forget peach margaritas and peach sangria…perfect for a warm summer afternoon!

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27 Gina Reardon July 19, 2013 at 3:12 pm

Make a bourbon peach barbecue sauce for grilled pork tenderloin.

Peach chutney to serve with grilled chicken breasts stuffed with herbs and goat cheese. The peach chutney is also good with brie in a little puff pastry napoleon.

I make a great salad with arugula and mixed greens, candied pecans, fresh peaches, thinly sliced red onion and crumbled goat cheese with a blush vinaigrette.

Honey Peach Tart – old Bon Appetit recipe that is free form – I bet you could do an amazing riff on this.

I love your blog!

Gina Reardon, Catering by Design, Kansas City, MO

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28 Jean Veness July 19, 2013 at 3:13 pm

I don’t see a clafoutis recipe on your website. So, peach clafoutis is my offering to you. This dish is quintessentially French. It is a lovely dish for the summer. Acco

Ingredients

1/2 cup(s) all-purpose flour
1/4 cup(s) plus 2 tablespoons sugar
Salt
3 large eggs
3 tablespoon(s) unsalted butter, melted
Finely grated zest of 1 lemon
1/4 cup(s) plus 2 tablespoons milk
3-4 cups of sliced ripe peaches
Confectioners’ sugar, for dusting

Directions

1. Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
2. Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners’ sugar, cut into wedges and serve.

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29 MaryAnne July 19, 2013 at 7:06 pm

I am so jealous.
I moved to Charleston SC and thought for sure I was going to find food stands everywhere but its so hot here everything is shut down so get my produce from the grocery.
I willing to hunt down good peaches (my favorite fruit) so thanks for all the suggestions

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30 Delicious Happens July 19, 2013 at 11:50 pm

Dutch Baby with peaches! http://delicioushappens.com/dutch-baby/
I also like them just simply grilled with some cottage cheese and a sprinkle of ground flax seeds.

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31 Emma Galloway July 20, 2013 at 6:27 am

Sadly it’s winter here in Australia so I can only dream about eating juicy ripe peaches! You lucky things having so many of them :-) This is one of my favourite ways to cook with peaches xx http://www.mydarlinglemonthyme.com/2012/02/gluten-free-peach-mulberry-cake-recipe.html

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32 Marta @ What Should I eat for breakfast today July 20, 2013 at 6:41 am

I don’t have, but I am glad that so many people post good ideas :) I’ll use some as well.

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33 Sini July 20, 2013 at 10:20 am
34 Laura (Tutti Dolci) July 20, 2013 at 1:22 pm

I just made a blackberry-peach pie that I loved: http://tutti-dolci.com/2013/07/blackberry-peach-pie/

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35 Jen July 20, 2013 at 2:05 pm

Peach Ice Smoothie – peaches, ice, blender – a bit of o.j. blend and enjoy – keep the skins on as they add flecks of color and just a tad of texture – with perfectly ripe peaches, this is Summer in a Cup!

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36 Charles (The Local Forkful) July 20, 2013 at 2:50 pm

If you have anymore of those juicy peaches left. Here’s my recommendation. though I can’t lie, just a peach in hand and a sunset is a great way to enjoy. http://localforkful.com/2013/07/10/peach-bourbon-crostata/

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37 Christine July 20, 2013 at 5:09 pm

The day I became a foodie was the day in grade 10 when, as a requirement of our english teacher, our class started a tradition of taking our opposite sex parent for lunch on Valentine’s Day. The tradition lasted in our family for several years, but the revelation of a peach stuffed chicken breast lasted longer. If only the rest of the details did not escape me… I believe their may have been wild rice involved as well…. Please jump on my memory and make some magic!

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38 Devora July 20, 2013 at 11:27 pm

Pie!!! I just make a standard pie crust and FILL it with chopped peaches/stone fruit. Add a bit of sugar depending on how sweet you like it and some lemon juice for a bit of acidity. With a lattice top it is stunning and tastes AMAZING!!!

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39 Deeba Rajpal (@vindee) July 22, 2013 at 9:07 am

What a wonderful resource this is turning out to be. I just did a low fat Peach Mango Ice Cream, and I think you could do just a peachy version too. I absolutely love stone fruit, and love your blog too.

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40 terri July 22, 2013 at 3:18 pm

There’s always peach jam–I made some with farmers market peaches, using low-sugar pectin (Pomona’s). I like it plain, but you could always experiment with the flavors…

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41 Betty July 22, 2013 at 10:07 pm

A fast and easy dessert and gets oohs and ahhhs…..PEACH EN PAPILLOTE…for 2 people:
Cut a whole sheet of parchment paper in half. FOld each half. Open and arrange peach slices in starburst pattern. In the center, add a small dollop of apricot or peach jam, top with a teaspoon of toasted almond pieces, then a squirt of amaretto. DOt with butter. Then fold over the top parchment paper and crimp the edges like a half moon, Tuck the end underneath. Put the parcels on cookie sheet and bake in a Very hot oven ….375 degrees….for about 15 minutes. place on dessert plate and using scissors, cut through th top parchment revealing the warm sliced peaches. Put a small scoop of vanilla ice cream in the center.

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42 Betty Richardson July 23, 2013 at 11:25 am

Simple, Delicious Country Peaches
PEACHES N CREAM & PEANUT BUTTER TOAST

4-6 ripe, juicy peaches
1/4 – 1/2 cup granulated sugar
Bread for toasting
Crunchy Peanut Butter
Heavy Whipping Cream

Peel, pit and slice 4-6 peaches or however many you want
Add approximately 1/4 to 1/2 cup sugar to the peaches. Stir. Allow to rest approx. 30 minutes so they make their own syrup
Toast 4-6 slices of bread. (I prefer the broiler method for this– pre-butter before you put in)
Slather toast with crunchy peanut butter
Ladle up peaches & juice into a bowl
Pour on some heavy cream

Dive in! Your tongue will slap yo’ face it is so darned good.

This may sound weird, but trust me. This IS the best tasting thing since sliced bread. And I suppose it is definitely a ‘southern thang’. I grew up eating this for breakfast, lunch, dinner, snacks…anytime there were fresh peaches. My Aunt & Uncle ran a small dairy farm just outside Oklahoma City when I was young and we’d sneak out to the milk vat early in the morning before they turned the mixers on and get that farm fresh cream off the top for those summer peaches. Enjoy! ~~Aunt Betty

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43 Rachel Sally July 25, 2013 at 8:36 pm

http://lapechefraiche.blogspot.com/2013/07/i-do-my-best.html?m=1
Stone fruit tart with an almond pâte sucrée- my favorite tart! Very simple but visually appealing. It’s also an easy and quick way to use up a few fruits!

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44 Delishhh August 4, 2013 at 8:55 pm

My new favorite is Peach and Ginger Pie. It has a kick to it and i love it – http://delishhh.com/2012/07/29/peach-and-ginger-pie/

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45 Lisa @ Je suis alimentageuse August 8, 2013 at 3:17 pm

My aunt has this really old recipe from her mother, and I made it last year. The best simple peach pie -ever-.

http://alimentageuse.com/home/2012/08/14/peach-pie/

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