7 Easy and Impressive Recipes Featuring Peaches
Peaches have a short season, and it’s necessary to take advantage of them while you can. The stone fruit is at its peak during the end of summer, so it’s time to use the abundance in both savory and sweet dishes. Regardless of whether you want to enjoy peaches for breakfast, lunch, or dinner, there are dishes that will appeal to you and your fellow diners. We’re highlighting seven peach recipes to prove just how versatile this sweet ingredient can be.
1. Peach and Blueberry Galette
Our first recipe comes from Fine Cooking and it enlists two summer favorites: peaches and blueberries. Consumers crave this fruit during the balmy months, and now you can serve them both for dessert with this peach and blueberry galette. The fruit tart is supposed to look rustic and imperfect, making it the ideal post-dinner treat to serve for novice bakers.
- 1½ cups unbleached all-purpose flour, more for rolling
- 1 tablespoon granulated sugar
- ½ teaspoon table salt
- 11 tablespoons unsalted butter, chilled and cut into ½-inch dice
- 1 large egg yolk
- 3 tablespoons whole milk
- 1 pound peaches, peeled and cut into ½-inch slices
- ¾ pound blueberries, rinsed and picked through
- ¼ cup light muscovado sugar or light brown sugar
- 2 tablespoons unbleached all-purpose flour
- ¼ teaspoon ground cinnamon
- Pinch of table salt
- 1 large egg, beaten
- 2 tablespoons demerara sugar
Directions: Combine the flour, 1 tablespoon sugar, and salt in a stand mixer fitted with a paddle attachment at low speed. Add the butter to the flour. Mix until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps of butter larger than the size of peas, break them up with your fingers.
In a small bowl, beat the egg yolk and milk, and add to the flour mixture. Mix on low speed just until the dough comes together, about 15 seconds; the dough will be somewhat soft. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling out.
Meanwhile, position a rack in the center of the oven and heat the oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
In a medium bowl, toss the peaches and blueberries with the muscovado sugar, flour, cinnamon, and salt.
Lightly flour a large work surface and roll out the dough to a 12-to-13-inch round. Transfer to the prepared baking sheet. Arrange the fruit in the center of the dough, leaving about 1½ inches of space around the perimeter of the dough empty. Fold the outside edge of the dough over the fruit, making occasional pleats. Brush the crust with the egg. Sprinkle the demerara sugar evenly over the dough and fruit.
Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut into wedges and serve warm.
2. Sweet Peach Pancakes
Next is a breakfast recipe that screams summer. These sweet peach pancakes from Southern Living are packed with the sweet fruit, along with your typical pancake staples. They can be served with syrup, fresh mint, and whipped cream. Make your next weekend sweeter with these delicious flapjacks.
- ¾ cup all-purpose soft-wheat flour
- ¾ cup plain yellow cornmeal
- 2 tablespoons sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- Canola oil
- 3 medium peaches (about 1¼ pounds), unpeeled and cut into 10 thin wedges each
- Sweetened whipped cream
- Fresh mint
Directions: Sift together first six ingredients in a large bowl. Whisk together buttermilk, eggs, and melted butter in a medium bowl. Add buttermilk mixture to flour mixture, and whisk just until combined.
Melt a small amount of butter with oil on a griddle or large nonstick skillet over medium heat. Place 3 peach wedges for each pancake on griddle; starting at outside edge of peach slices, carefully pour ¼ cup batter over each group of slices to form a circle.
Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook other sides 2 to 3 minutes or until golden. Transfer to a baking sheet; keep warm in a 300-degree-Fahrenheit oven. Repeat procedure with remaining peach slices and batter, adding more butter and oil to griddle as needed.
3. Grilled Peach and Prosciutto Pizza
Peaches on pizza? This recipe from What’s Gaby Cooking shows you how tasty it can be. The salty prosciutto is the perfect contrast to sweet peaches. Fresh mozzarella also makes its way onto the crust, along with garlic and fresh basil. Garnish your pizza with reduced balsamic, and you have yourself a delicious pizza you might struggle sharing.
- 1 pound store bought pizza dough
- Extra-virgin olive oil, for drizzling
- 3 cloves garlic, thinly sliced
- 1 to 2 cups fresh mozzarella
- 2 peaches, cut into ½-inch wedges
- 12 thin slices prosciutto, cut in half
- ⅓ cup fresh basil
- Reduced balsamic vinegar to garnish (optional)
Directions: Prepare a gas or charcoal grill to high heat. Brush the grill with a bit of oil.
Grill peach wedges for about 90 seconds per side, until both sides have caramelized grill marks.
Shape the dough into two medium pizzas while on a clean floured surface. Let the dough sit for 5 minutes and then re-form to make sure it’s as big as you’d like. Place the pizza dough on a lightly floured rimless baking sheet, or pizza peel.
Brush the grill with a bit of oil as needed. Transfer the dough over to the grill, and slide the pizza dough directly onto the grill. Grill the dough for about 2 minutes with the lid closed. Using a pair of tongs, lift the lid, and flip the dough over onto the other side and cook for about 2 minutes more. The dough should be golden brown with grill marks on both sides.
Once the dough is cooked, remove it from the grill and place it back onto the baking sheet. Brush olive oil over the pizza and sprinkle with garlic. Arrange the mozzarella on top and place back onto the grill until the cheese has melted.
Using tongs, remove the pizza from the grill and top with peaches, prosciutto, and basil. Drizzle with oil and season with salt and pepper as needed. Drizzle with reduced balsamic if desired. Slice and serve immediately.
4. Green Salad with Peaches, Feta, and Mint Vinaigrette
Taking a break from the carbs and highlighting the greens, we come to this salad with peaches, feta, and mint vinaigrette from Eating Well. The summery salad can serve as a side dish or a main meal if you serve it alongside some bread or chicken. This refreshing salad tastes like a treat but is still good for you. Sounds like a winner.
- ¼ cup chopped fresh mint
- 3 tablespoons lemon juice
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 teaspoon honey
- ½ teaspoon kosher salt
- 12 cups bitter greens, such as arugula, mizuna and/or watercress, tough ends trimmed
- ½ cup packed slivered mint
- ¼ teaspoon kosher salt
- 6 ripe peaches or nectarines, sliced
- ⅓ cup sliced or slivered almonds, toasted
- ¾ cup crumbled feta or goat cheese (about 3 ounces)
Directions: Combine chopped mint and lemon juice in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a large bowl, pressing on the leaves to extract all the liquid. Add oil, vinegar, honey and ½ teaspoon salt; whisk until well combined.
Add greens and slivered mint to the bowl with the vinaigrette and sprinkle with salt. Add peaches (or nectarines) and almonds; gently toss to combine. Serve the salad topped with feta.
5. Ginger Chicken with Peaches and Onion
This fragrant dinner from Martha Stewart also starts the summer fruit. You’ll flavor your peaches and poultry with ginger, soy sauce, sesame oil, and red pepper flakes before baking for 25 to 30 minutes. This tasty variation on chicken proves once again how wonderful it can be to combine sweet and savory flavors.
- 1 (1 pound) bag frozen peaches, unthawed
- 2 red onions, halved and sliced ¼ inch thick
- Coarse salt and ground pepper
- 2 tablespoons grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 tablespoon toasted sesame oil
- ¼ to ½ teaspoon red-pepper flakes
- 4 bone-in, skin-on chicken breast halves, (10 to 12 ounces each)
- Cooked white rice, for serving
Directions: Preheat oven to 450 degrees Fahrenheit. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat.
Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.
Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted into thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.
6. Brandied-Peach Pork Chops
Another way to eat your meat and enjoy your peaches, too, is this pork chop dinner from Epicurious. Dressing your pork with a homemade sauce made from brandy, butter, shallots, peaches, and preserves is a sure-fire way to make it extra tender and juicy. You can use fresh or frozen peaches for the dish, and you’ll also need some peach preserves. This dish serves 4.
- 4 loin pork chops
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- ½ cup thinly sliced shallots
- 1 teaspoon finely chopped thyme
- ¼ cup plus 1 tablespoon brandy, divided
- 1 (10-ounce) bag frozen peaches, thawed
- ⅓ cup peach preserves
Directions: Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and ½ teaspoon pepper.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
Add ¼ cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and ¼ teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon of brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.
7. Peach Almond Shortcakes
Last but not least are peach almond shortcakes from Cooking Light. Many bakers go for cobblers or pies when working with peaches, but this dessert takes things up a notch. Shortcake might seem intimidating, but the whole dessert will take you less than an hour to make. You’ll first follow the fool-proof instructions for the shortcake, and then you’ll plate the sweet stuff with a sauce made from peaches, powdered sugar, and lime juice. This is one sweet way to end your day.
- ½ cup almond flour
- 4.5 ounces all-purpose flour (about 1 cup)
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- ¼ cup chilled butter
- ¼ cup reduced-fat buttermilk
- 2 tablespoons canola oil
- 1 tablespoon amaretto
- Cooking spray
- 2 cups sliced peaches
- 1 tablespoon powdered sugar
- 1 teaspoon fresh lime juice
- ½ cup frozen reduced-fat whipped topping, thawed
Directions: Preheat oven to 350 degrees Fahrenheit. Place almond flour in a dry skillet over medium heat. Cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Cool.
Weigh or lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine flours, sugar, baking powder, and salt in a medium bowl, stirring with a whisk; cut in butter with a pastry blender until mixture resembles coarse meal. Combine buttermilk, oil, and amaretto; add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly five to seven times with floured hands. Divide dough into two equal pieces. Pat each piece into a 4-inch circle on a baking sheet coated with cooking spray. Cut each circle into four wedges, cutting into but not through dough. Bake at 350 degrees Fahrenheit for 27 minutes or until golden. Cut rounds into wedges.
Combine peaches, powdered sugar, and lime juice. Split each shortcake wedge in half horizontally. Place one wedge on each of eight dessert plates; fill each with ¼ cup peach mixture and 1 tablespoon whipped topping.