Favorite Peach Recipes
Here’s our collection of–> juicy peach recipes for Summer! 
Favorite 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 Summer 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.
Indulge in Summer Peaches
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 recipes to share?
Here’s some of our past and favorite recipes from our kitchen to yours.
Frozen Peach Margaritas Recipe
Brown Butter pancakes with Glazed Peaches Recipe
Peach and Arugula Salad with Honey Balsamic Vinaigrette Recipe
Grilled with Honey Balsamic Glaze Recipe
Stone fruit and Tomato Salad Recipe
Happy Summer Everyone!
-diane and todd
This story was originally published in 2013 and re-published in 2019 with new photos. Here’s more Summer Salad Recipes to Enjoy.
This flatbread is to die for:
http://www.deliciousdays.com/archives/2012/08/16/a-classic-gets-a-facelift-flammkuchen-with-peaches-goat-cheese/
I don’t have, but I am glad that so many people post good ideas 🙂 I’ll use some as well.
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
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.
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
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.
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
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!
Buy the new Masumoto peach farm cookbook. Fabulous recipes.
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!
Preserve them in honey to eat year-round! http://www.savvyeat.com/honeyed-peaches/
Its a stone fruit tart.. but you can use all peaches..
http://baker-in-disguise.blogspot.com/2013/07/stone-fruit-tart.html
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.
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.
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.
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!