9 Peach Dishes You HAVE to Try This Summer
Because summertime is when peaches shine. They deserve some attention.
Cooking in the summer is the best. You get to really reap the benefits of all the fresh, delcious produces for a cool and flavorful delight. And peaches are truly my ~favorite~ part of summer! I've always said, it's not truly summer time until you bite into a big juicy peach and end up with juice running down your entire arm and dripping off your elbow. While they're great on their own, they're even better as part (or the star) of a dish! Try one of these breakfasts, entrees, or dessert ideas!
1. Peach Bruschetta with Whipped Goat Cheese
(Plus a balsamic glaze!). This is so good it'll make you dance.
Whipped goat cheese:
- 10 oz. goat cheese
- 2 oz. whipped cream cheese
- salt and pepper to taste
- 1 crusty french baguette, sliced
- 1/2 cup balsamic vinegar
- 2 Tbsp. extra virgin olive oil
- salt and pepper to taste
- 2 peaches, sliced
- 1/2 cup fresh basil, roughly chopped
Whipped goat cheese:
1. Crumble goat cheese into the bowl of a food processor and add cream cheese, salt, and pepper. Pulse until everything is combined and you have a smooth, creamy cheese. Put whipped cheese in an airtight container and store in the fridge until you're ready to use it.
1. Lay baguette slices in a single layer on a large baking sheet and drizzle with olive oil. Bake at 375 degrees F for 5-8 minutes until bread is toasty and lightly browned.
2. Put balsamic vinegar in a small saucepan over medium heat and bring to a low simmer. Simmer for 5-7 minutes until vinegar has reduced to a thick syrup-y consistency. Remove from heat and set aside.
3. To assemble, spread a spoonful of whipped goat cheese on each baguette slice, then add a small pinch of salt and fresh ground pepper to bring out the flavors.
4. Top cheese with one or two peach slices and a pinch of fresh basil. Drizzle a bit of the balsamic reduction over the bruschetta and serve immediately.
2. Pan Seared Tilapia with Peach and Cucumber Salsa
This sweet and spicy salsa is super bright and fresh. A perfect topping for light and flaky tilapia.
- 3 medium ripe yellow peaches, diced
- 1 small cucumber, peeled, seeded, and diced
- 1/3 cup finely diced red onion
- 1 small jalapeño, seeded, minced
- 1/3 cup finely chopped fresh cilantro or parsley
- 1 tablespoon lime juice
- kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 (5-6 ounces each) skinless Tilapia fillets
1. In a large bowl, gently combine the peaches, cucumber, red onion, jalapeño, cilantro, and lime juice. Season with some salt and a few grinds of black pepper, to taste. Cover and refrigerate until ready to use.
2. Warm olive oil in a large nonstick skillet over medium-high. When oil is hot, season the Tilapia with salt and pepper on both sides and add to the skillet; sear fillets until golden on the outside and flake with a fork, about 3 minutes per side, depending on the thickness.
3. Transfer fillets to individual serving plates and top with some of the salsa. Serve extra salsa on the side.
3. Overnight Peach French Toast
This recipe is so good, your brunch guests may not want to leave. You've been warned.
- 3-4 large or 6-8 medium peaches (enough to yield about 2 1/2 cups sliced)
- 2 tablespoons lightly packed dark brown sugar
- 1 tablespoon fresh lemon juice
- 8 ounces French bread, sliced (leave out for a few hours to stale if possible)
- 8 large eggs
- 1 (12-ounce) can non-fat evaporated milk
- 1/2 cup non-fat milk
- 1/4 cup pure maple syrup
- 3 tablespoons bourbon (optional but delicious)
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- Optional, for serving: Maple syrup, powdered sugar, butter, whipped cream, and/or Greek yogurt (plain or vanilla)
1. Peel the peaches: Bring a large pot of water deep enough to cover the peaches to a gentle boil. Carefully drop in the peaches, let boil for 1 minute, then remove with a slotted spoon and plunge immediately into an ice batch to stop the cooking. Run each peach under cool water—the skins should slip off easily. Slice, then place in a small bowl with the brown sugar and lemon juice. Stir lightly to coat and set aside.
2. Lightly coat a 9×13-inch baking dish with cooking spray. Arrange the bread slices in a single layer along the bottom of the dish. Try to cover the entire surface of the dish, cutting or tearing slices to fit as necessary.
3. In a large bowl, whisk together the eggs, evaporated milk, non-fat milk, maple syrup, bourbon, vanilla extract, cinnamon, and salt. Pour over the bread. Lightly press down on the bread slices so that the egg mixture runs over the top.
4. Arrange the peach slices over the top of the bread, leaving any excess juices in the bottom of the bowl. Cover the pan tightly with plastic wrap and refrigerate for 8 hours or overnight.
5. The next morning, remove the pan from the refrigerator 30 minutes prior to baking. Preheat the oven to 350 degrees F. Bake the French toast, uncovered, until the top is lightly browned and the center is set but still moist, about 45 to 55 minutes. Check at the 40-minute mark. If the French toast seems to be browning too quickly, tent with foil, then continue baking as directed. Let stand for 10 minutes, then serve warm with desired toppings.
Get the full overnight peach french toast recipe here.
4. No Churn Peach and Vanilla Bean Ice Cream
This recipe only requires four ingredients. Four. And no fancy ice cream maker. #Hello dessert. Every. Night.
- 1/2 to 2/3 cup powdered sugar
- 2 cups heavy whipping cream
- seeds scraped from one vanilla bean or 2 teaspoons real vanilla extract
- 3 peaches pitted, peeled and diced (8 to 10 ounces)
1. Sift powdered sugar into a large bowl. Add cream and vanilla beans or extract.
2. Beat cream mixture with an electric mixer until thick with very soft peaks. With a rubber spatula, gently fold in peaches.
3. Transfer to loaf pan or other freezer-safe container for several hours or overnight.
4. To serve: if you're serving it on the same day, you should be able to scoop it straight from the freezer. If it's been in the freezer overnight or longer, you'll want to let it sit out for 20 to 30 minutes to soften before scooping.
Get the full no churn peach ice cream recipe here.
5. Peaches and Cream Overnight Oats
Like dessert. But breakfast.
- ½ cup uncooked old-fashioned oats
- 6 tablespoons milk
- 2 tablespoons half and half
- ¼ cup plain Greek yogurt
- ½ cup chopped fresh peaches
- ½ teaspoon vanilla
- 1 tablespoon honey
1. In small resealable or lidded jar, stir oats with milk and half and half (*you can adjust the ratio of milk to half and half if desired if you want it more or less creamy). Top with yogurt, peaches, vanilla and honey. Seal jar and refrigerate overnight or up to 48 hours.
2. In the morning, stir, add more half and half or honey to taste, and enjoy!
Get the full peaches and cream overnight oats recipe here.
6. Rosemary-Mustard Pork with Peaches
Pork and mustard were made to be together. As were rosemary and peaches. This is a double date I can get behind.
- 2 1-pound pork tenderloins, trimmed
- Kosher salt and freshly ground pepper
- Vegetable oil, for the grill
- 3 firm-ripe peaches, halved, pitted and cut into wedges
- 1/2 cup dry white wine
- 1/3 cup packed light brown sugar
- 1 lemon
- 2 teaspoons whole-grain mustard
- 1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs
1. Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
2. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
3. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
4. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
Get the full rosemary-mustard pork loin with peaches recipe here.
7. Mini Peach Cobblers
Peach cobbler is a Southern Summer staple. And everything's better in mini form.
- 1 box refrigerated pie crusts
- 1 bag frozen peaches
- ½ c. water
- ½ c. sugar
- 1 tbsp. sugar
- 1 tbsp. flour
- ¼ tsp. ground cinnamon
- 2 tbsp. cold unsalted butter
1. Preheat oven to 400 degrees F. Unfold the pie crusts onto a lightly floured surface. Cut four 4 1/2-inch circles out of each crust with a sharp paring knife. Cut the remaining dough scraps into 24 to 32 strips, each about 1/4-inch wide and 2 inches long.
2. Press the pastry rounds into 8 ungreased cupcake cups (it's fine for the dough to stick up around the edges); set pan aside.
3. Cook the peaches and water in a saucepan over medium heat, stirring occasionally, until liquid boils. Reduce heat to low and simmer, stirring, 5 to 7 minutes, or until softened; drain.
4. Combine 1/2 cup sugar, the flour and the cinnamon in a bowl; add to peaches and stir. Spoon 1/4 cup of the peaches into each pastry-lined cup; crisscross 3 or 4 strips of dough over top. Fold the edges of the dough inward. Scatter the butter evenly over cobblers and sprinkle with remaining 1 tablespoon sugar.
5. Bake 12 to 18 minutes, or until the crust is golden and the filling is bubbly. Cool in pan on a rack for 5 minutes. Run a knife around the edges and then remove the cobblers from the pan.
Get the full mini peach cobbler recipe here.
8. Peach Fritters
Like a funnel cake and peaches decides to have a baby. So. Good.
-3 cups all-purpose flour, plus more for dusting
- 1 packet (2 1/4 teaspoons) dry yeast
- 3 tablespoons granulated sugar
- ½ teaspoon sea salt
- 1 cup whole milk, warmed to 105°F to 115°F
- 1 ½ teaspoons pure vanilla extract
- 3 large egg yolks
- 6 T salted butter (¾ stick), at room temperature, divided
- 2 ripe but firm peaches
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- oil for frying
- 3 cups powdered sugar
- ⅓ - ½ cup milk
- 1 teaspoon pure almond extract
1. To prepare the dough, sift together 2 cups of the flour, dry yeast, 3 T of granulated sugar and the sea salt into the bowl of an electric mixer. Add the warm milk, vanilla and egg yolks. Mix with the paddle attachment until smooth. Add the remaining cup of flour and ½ stick (4 T) of room temperature butter and continue to mix on medium until the dough is soft and smooth. The dough will still be somewhat sticky. Cover the bowl with plastic wrap and set in a dark place to rise for one hour, or place in the refrigerator for up to 12 hours for a slower proofing.
2. Prepare the peaches by washing, pitting and cutting into 1-inch chunks. Add the remaining 2 T of butter, cinnamon and ¼ cup brown sugar to a skillet over medium-high heat. Cook while stirring constantly for 2 minutes. Add the peaches and stir together, continuing to stir until the melted sugar has coated the peaches. Remove from heat and set aside to cool.
3. Once the dough has proofed, transfer it to a clean work surface sprinkled liberally with flour. To fully incorporate the peaches into the dough, start by pressing the dough out into a large, thin rectangle and place the cooled peach mixture over one half of the dough. Fold the dough over to cover the peaches and press down. Continue to press and fold the peach-filled dough over itself 3-4 more times, sprinkling with flour as needed. Chop the folded dough into 2-inch pieces and divide this mixture into six equal piles. While messy, this helps ensure peaches are evenly distributed throughout the finished fritter. Using additional flour as needed, gather each pile of chopped dough and peaches into a round bundle, tucking loose pieces of peach back into the bundle. Cover loosely with plastic wrap and let rise for 10-15 minutes while you prepare the oil for frying.
4. Using an electric fryer or skillet, heat your oil to 350 degrees. One at a time, carefully lift each fritter and place into the hot oil. Fry on one side for a few minutes until it is a deep golden brown, turn over and continue to cook until the other side is browned. Remove from fryer and place on a paper-lined tray to drain. Continue until all fritters have been cooked.
5. Mix up your glaze in a small bowl, adding enough milk to reach your desired consistency. The thicker the glaze, the more will adhere to the fritter. To glaze, grasp each fritter by the edges and press one side down into the glaze. Place the fritter, glazed side up, on a baking rack to drip for a few minutes until the glaze is dry to the touch.
Get the full peach fritter recipe here.
9. Peach, Basil, and Red Onion Salad
This will make the perfect savory side dish for a summer dinner.
- 3 peaches, sliced 1/2 inch thick
- 1/4 red onion, very thinly sliced
- 1/3 cup fresh basil (leaves torn if large)
- Juice of 1/2 lemon
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
Toss peaches with red onion, basil, lemon juice, salt, and some pepper. Drizzle with olive oil.
Get the full peach, basil, and red onion salad recipe here.
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