Ah, summer—the season of sun-kissed days and the sweetest, juiciest peaches. As a lover of all things seasonal and delicious, I couldn’t resist sharing my favorite ways to savor these delightful fruits.
Check out these five refreshing peach recipes that capture the essence of summer in every bite. Whether you’re craving a light and tangy salad or a decadent dessert, these recipes are sure to make your taste buds dance with joy
1. Grilled Peach, Rice & Arugula Salad
Ingredients:
- 2 ripe peaches, halved and pitted
- 1 cup cooked rice (white or brown, whichever you prefer)
- 3 cups arugula
- 1/4 cup sliced almonds, toasted
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions:
- Prepare the Peaches:
- Preheat your grill or grill pan over medium-high heat.
- Brush the peach halves lightly with olive oil to prevent sticking.
- Grill the peaches cut-side down for about 3-4 minutes, until grill marks appear and the peaches are slightly softened. Flip and grill for another 2-3 minutes on the skin side. Remove from heat and let cool slightly.
- Assemble the Salad:
- In a large bowl, combine the arugula and cooked rice.
- Cut the grilled peach halves into slices or chunks and add them to the bowl.
- Add Toppings:
- Sprinkle the toasted almonds and crumbled feta cheese (if using) over the salad.
- Dress the Salad:
- In a small bowl, whisk together the olive oil and balsamic vinegar until well combined. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.
- Serve:
- Divide the salad among serving plates or bowls.
- Optionally, you can garnish with additional toasted almonds and feta cheese.
- Enjoy!
- This salad is best served immediately while the grilled peaches are still warm, providing a wonderful contrast to the cool arugula and rice.
Notes:
- Variations: Feel free to customize this salad by adding grilled chicken or shrimp for a more substantial meal, or swap out the feta cheese for goat cheese or another favorite cheese.
- Make-Ahead Tip: You can grill the peaches ahead of time and assemble the salad just before serving to save time.
This Grilled Peach, Rice & Arugula Salad is sure to be a hit at any summer gathering with its refreshing flavors and beautiful presentation!
2. Peach Blueberry Cobbler
Ingredients:
For the Fruit Filling:
- 4 cups sliced fresh peaches (about 5-6 medium peaches, peeled and pitted)
- 2 cups fresh blueberries
- 1/2 cup granulated sugar (adjust based on the sweetness of your fruit)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
For Serving:
- Vanilla ice cream or whipped cream (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar-sized baking dish.
- Prepare the Fruit Filling:
- In a large bowl, combine the sliced peaches and blueberries.
- In a separate small bowl, mix together the granulated sugar and cornstarch. Sprinkle this mixture over the fruit and gently toss to coat.
- Add the lemon juice and vanilla extract, and gently stir until everything is well combined. Pour the fruit mixture into the prepared baking dish and spread it out evenly.
- Make the Cobbler Topping:
- In another bowl, combine the flour, granulated sugar, baking powder, and salt.
- Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the boiling water just until the mixture is evenly moistened and forms a dough-like batter.
- Assemble and Bake:
- Drop spoonfuls of the cobbler topping evenly over the fruit mixture in the baking dish. It’s okay if some fruit peeks through.
- Place the baking dish on a baking sheet (to catch any drips) and transfer it to the preheated oven.
- Bake the Cobbler:
- Bake for 40-45 minutes, or until the cobbler topping is golden brown and the fruit filling is bubbly around the edges.
- Serve:
- Remove the cobbler from the oven and let it cool slightly on a wire rack before serving.
- Serve warm, topped with vanilla ice cream or whipped cream if desired.
Notes:
- Fresh vs. Frozen Fruit: You can use frozen peaches and blueberries if fresh aren’t available. Thaw and drain excess liquid before using.
- Adjust Sweetness: The amount of sugar can be adjusted based on the sweetness of your fruit and personal preference.
- Storage: Leftover cobbler can be covered and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
3. Peach Caprese Salad
A refreshing recipe for Peach Caprese Salad, which puts a delightful twist on the classic Caprese by incorporating fresh peaches:
Ingredients:
- 2-3 ripe peaches, thinly sliced
- 8 oz fresh mozzarella cheese, sliced
- Fresh basil leaves
- 2-3 tablespoons balsamic glaze or reduced balsamic vinegar
- Extra virgin olive oil
- Salt and pepper, to taste
Instructions:
- Prepare the Ingredients:
- Wash and dry the peaches. Remove the pits and slice the peaches thinly.
- Slice the fresh mozzarella cheese into similar-sized slices as the peaches.
- Assemble the Salad:
- On a serving platter or individual plates, arrange the peach slices and mozzarella slices alternately in a circular or overlapping pattern.
- Add Basil Leaves:
- Tuck fresh basil leaves in between the peach and mozzarella slices. You can tear the basil leaves or leave them whole, depending on your preference.
- Season and Drizzle:
- Drizzle the salad with extra virgin olive oil.
- Season with salt and pepper to taste.
- Finish with Balsamic Glaze:
- Drizzle balsamic glaze or reduced balsamic vinegar over the salad. The sweet tanginess of the balsamic glaze complements the sweetness of the peaches and richness of the mozzarella.
- Serve:
- Serve the Peach Caprese Salad immediately as an appetizer or side dish. It’s best enjoyed fresh, when the flavors are at their peak.
Notes:
- Variations: For added flavor, you can sprinkle some freshly ground black pepper over the salad or add a few pine nuts or toasted almonds for crunch.
- Make-Ahead Tip: You can prepare the ingredients ahead of time but assemble the salad just before serving to prevent the peaches from becoming too soft.
This Peach Caprese Salad is a wonderful combination of sweet, savory, and refreshing flavors, perfect for summer gatherings or as a light and elegant starter. Enjoy!
4. Peach Pound Cake Recipe
Here’s a delightful recipe for Peach Pound Cake that’s sure to be a hit at any gathering:
Ingredients:
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream or plain Greek yogurt
- 2 cups fresh peaches, peeled and chopped (about 2-3 medium peaches)
- Optional: Powdered sugar for dusting
Instructions:
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan.
- Cream the Butter and Sugars:
- In a large mixing bowl, using an electric mixer or stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate Adding Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream or Greek yogurt. Begin and end with the dry ingredients, mixing each addition until just combined.
- Fold in Peaches:
- Gently fold in the chopped peaches using a spatula or wooden spoon until evenly distributed throughout the batter.
- Bake the Pound Cake:
- Pour the batter into the prepared pan and spread it out evenly. Tap the pan on the counter a few times to remove any air bubbles.
- Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven and the size of your pan.
- Cool and Serve:
- Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
- Optional Dusting:
- Once cooled, you can dust the Peach Pound Cake with powdered sugar for a decorative touch before serving.
- Enjoy!
- Slice and serve the Peach Pound Cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes:
- Fresh Peaches: If you prefer, you can use frozen peaches that have been thawed and drained well. Pat them dry before chopping and folding into the batter.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for longer storage.
This Peach Pound Cake is wonderfully moist and packed with juicy peach flavor, making it a perfect dessert for any occasion or gathering. Enjoy baking and sharing this delicious treat!
5. Peach Bruschetta Recipe
Recipe for Peach Bruschetta, a light and refreshing appetizer that’s perfect for summer gatherings:
Ingredients:
- 2-3 ripe peaches, diced
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 French baguette, thinly sliced
- 1-2 cloves garlic, peeled
- Fresh basil leaves, thinly sliced (chiffonade) for garnish
Instructions:
- Prepare the Peaches:
- In a medium bowl, combine the diced peaches, honey, balsamic vinegar, olive oil, salt, and black pepper. Toss gently to coat the peaches evenly. Set aside to marinate for at least 15-20 minutes to allow the flavors to meld.
- Toast the Baguette Slices:
- Preheat your oven to 375°F (190°C).
- Place the baguette slices in a single layer on a baking sheet. Toast in the preheated oven for about 5-7 minutes, or until lightly golden and crispy. You can also toast them on a grill pan or in a toaster oven.
- Rub with Garlic:
- While the bread is still warm, rub each slice lightly with the peeled garlic cloves. This adds a subtle garlic flavor to the bread.
- Assemble the Bruschetta:
- Spoon the marinated peach mixture generously onto each toasted baguette slice.
- Garnish:
- Sprinkle the bruschetta with thinly sliced basil leaves for a fresh and aromatic finish.
- Serve:
- Arrange the Peach Bruschetta on a serving platter and serve immediately as a light and flavorful appetizer.
Notes:
- Variations: You can add crumbled goat cheese or ricotta cheese on top of the peach mixture for extra creaminess and flavor.
- Make-Ahead Tip: You can prepare the peach mixture ahead of time and store it in the refrigerator. Assemble the bruschetta just before serving to keep the bread crispy.
This Peach Bruschetta is sure to impress with its vibrant colors and delicious flavors. It’s a perfect appetizer for summer parties, picnics, or any occasion where you want to showcase fresh seasonal ingredients.
