Our Favorite Peach Recipes
From cobblers to salads and ice cream to soup, fresh peaches are a delight in our favorite recipes.
Here's a delicious ice-cream recipe that doesn't require an ice-cream maker: Just stir the ingredients together, and freeze. Fold the whipped topping in with as few strokes as possible while making sure everything is well blended.
We love the slight tartness of ripe, juicy peaches with this fuss-free, no-stir pudding, but a blend of plump summer berries would be equally delicious.
We love the combination of sweet peaches and fiery peppers; seed the jalapeño if you prefer a dish with hints of pepper flavor, minus the burn.
Dessert vinaigrettes? It's an idea whose time has come. The warm vinaigrette releases an intoxicating perfume when poured over the fresh fruit. Serve within 20 minutes of preparing for maximum flavor and optimal temperature.
A gorgeous pile of syrupy fruit tops a creamy concoction that falls somewhere between decadent cheesecake and billowy chiffon pie. This luscious dessert comes together easily and is the perfect ending to summer supper with friends. Use the softest and juiciest peaches you have, even slightly overripe fruit. For added peach oomph, chop some of the topping and stir it into the filling.
The freezer aisle of your grocery store is stocked with a hearty selection of whole-grain toaster waffles that have less than 100 calories per serving. That's a low-calorie, grain-rich base for tasty combos that go way beyond butter and syrup.
Our version of the Creamsicle is silky, with distinct peachy flavor. It’s a not-too-sweet pop that grown-ups will love but that’s playful enough for all ages.
Ditch the tomato sauce and give pizza a makeover by topping with fresh peach slices and two types of cheese. A drizzle of tangy balsamic reduction provides the perfect balance to the sweet summer fruit.
If you have the willpower, keep this recipe in the files until July and August roll around and peaches are at their most delicious. Then, as the fruit hangs on the trees soaking up sunshine during summer's hottest days, all the magic happens. Crisp flesh softens, and sugar levels rise to balance the tart acidity. No question: Peak peach time is worth the wait.
Our Blueberry-Peach Cobbler is like a blueberry muffin canoodling with fresh peaches. Be sure to use peaches that aren't superripe for this recipe so they'll hold their shape when cooked. The baking dish will be brimming with fruit and topping, so it's a good idea to place it on a foil-lined baking sheet before putting it in the oven.
A quick chop, blend, whir, and stir, and fresh, homemade peach lemonade will be chilling in the fridge. Keep this on hand in the hot summer months as a satisfying thirst-quencher. Add a little white bourbon or rum for garden parties.
Serve this light main-course salad with a hunk of crusty baguette and a glass of chilled Riesling, which will stand up to the sweetness of peaches and honey. Choose ripe, juicy peaches, and leave the peel on for more texture. Ricotta salata is a milky, mild, slightly salty cheese that's easy to crumble; you can substitute feta or goat cheese. The crowning glory: a sprinkling of cooling, fresh mint leaves. Salty-sweet-crunchy-creamy: all rolled into one glorious salad.
Generations before ours preserved summer’s bounty by pickling peaches in a spiced, sweet syrup that paired well with Sunday suppers of pork or poultry. Take the easier route with this go-to pan sauté that complements pork in a big way. Serve over quick-cooking couscous.
For this dessert, be sure to choose peaches that are ripe but still slightly firm to the touch. If you have a large toaster oven, use it to broil the granola for the topping.
These sliders are a saucy mess, in the best way possible—leaving you sweet-tangy drips to lick off your hands. The recipe demonstrates one tasty way to use our slow cooker pork recipe. Go for a standard, soft bun here—it's best for barbecue.
The flavors point South in this summertime refresher: peaches getting happy with bourbon. Freeze fresh peach and lime slices on a parchment-lined pan, and drop a few into your drink for a frosty garnish.
Smoked paprika comes from a centuries-old tradition in which chile peppers are slowly dried over low-burning fires of Spanish oak and then ground into powder. In the slow cooker, this earthy, aromatic spice adds outdoor smoked barbecue flavor.
These gorgeously spiced, tangy-sweet peaches make a fantastic addition to a summer relish tray, or serve them on pound cake or alongside grilled pork or chicken. Look for peaches that are still a little firm; they will soften some in the warm liquid. If you start with very ripe peaches, they may oversoften by the time they are finished pickling.
Sweet peach salsa with a slight kick (courtesy of thinly-sliced shallots) is topped on simply seasoned grilled bass. You'll love the bright, fresh flavors and smoky fish.
Golden beets and a mix of colorful tomatoes (like Purple Cherokee and red heirlooms) offer a dramatic contrast on the plate and are a beautiful and tasty base for the tangy-sweet peaches on top—but red beets and any garden tomatoes would also work.
Our version of this quick dessert uses shaved bittersweet chocolate for added richness. Look for amaretti cookies at specialty or gourmet markets; they have a distinct almond-amaretto flavor and crunchy texture that make this dish memorable. In a pinch, you can substitute crumbled almond biscotti.
Black grouper, a mild white-fleshed fish, comes from the Gulf of Mexico and is a sustainable seafood choice, but not all kinds of grouper are. If you can’t find black grouper, you can substitute sustainably caught halibut, cod, or salmon.
This restaurant-quality dessert will impress absolutely anyone, but it requires eight ingredients and less than 10 minutes to make. Caramelizing the natural sugars in the fruit gives them intense flavor, an intense balsamic vinegar pan sauce mixed with creamy and tangy crème fraîche sets off the sweetness, and an sprinkle of pepper adds an unexpected surprise.
Read More: Our Guide to Figs
The elegance of this easy appetizer belies its simplicity. Make-ahead tip: Toast the baguette slices and combine the cheese mixture well in advance, but assemble just before company arrives for the best results; it will all come together in a flash.
A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with striped bass or arctic char. Here, the season's juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for more color and texture.
Fruit is not the first thing that comes to mind when one thinks about grilling, but peaches and other stone fruits work beatifully with the charring flames of a grill. Here, the slight smokiness of the peaches complements crispy prosciutto and is mellowed by creamy goat cheese, all tied together on a bed of peppery greens.
This is a decidedly different twist on the cheesy favorite, combining sweet fresh peach with mild and creamy brie. As is, it's an appetizer, but add cooked pork (which pairs excellently with peaches) to make it a meal, or serve alongside some tasty rice and beans.
This recipe elevates the down-home Southern flavor of corn bread and smoked ham into haute cuisine with a sweet-savory salsa. Impress your guests with an elegant plate presentation, but keep some extra salsa for yourself to eat with any kind of grilled meat, or, heck, plain old tortilla chips.
Simplicity has never looked so beautiful. A stunning combination of skin-on peaches and heirloom tomatoes of various colors, sizes, and shapes creates a sweet-savory salad that pairs well with grilled pork.
There's nothing about this dessert that isn't excellent. From the rich and nutty ice cream, to the coconut-cookie crust, to the sweet and fresh peach filling, it'll knock 'em dead every time. The best part? You can make each component ahead of time, and assemble and bake just before serving.