30 Crazy Good Peach Recipes

Make the most of this summer fruit with these delicious ideas.

August 3, 2016
Kana Okada

Fresh, local peaches are only here for a few short weeks out of the year, so you've got to take advantage of them while you can. The problem is that when you pick a bushel (or two), you've got a whole lot of delicately ripe peaches that can go mushy fast. Here are 30 inventive ideas for eating them up—so you can go back for more. 

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peach caprese salad
james roper
Peach Caprese Salad

Serves 4

8 large basil leaves
1 large or 2 small peaches, peeled and cut into ¼ inch-thick slices
1 ball fresh mozzarella cheese (about 8 ounces), cut into ¼ inch-thick slices
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper, to taste

1. On a serving plate, shingle basil, peaches, and cheese. (Basil's just one of the 5 herbs you should grow in your kitchen.)

2. Lightly drizzle with oil and sprinkle with salt and pepper.

peach salsa
James Roper
Peach + Nectarine Salad

Makes 3 cups

½ cup chopped cilantro leaves
2 medium peaches, peeled and diced
2 nectarines, diced
1 jalapeño, seeded and diced
½ red bell pepper, seeded and diced
½ red onion, diced
2 tablespoons fresh lime juice, plus more to taste
Chili powder, to taste
Kosher salt and freshly ground black pepper, to taste

1. In a bowl, combine cilantro, peaches, nectarines, jalapeño, bell pepper, and onion. Drizzle with 2 tablespoons lime juice and season with chili powder, salt, and black pepper; gently combine.

2. Let sit for 1 hour, then season to taste with more lime juice, salt, and pepper.

Related: The Only Four Smoothie Recipes You'll Ever Need

peach sangria
James Roper
Fresh Peach Sangria

Serves 6

½ cup sugar
1 large orange, ½ sliced, ½ juiced
1 large lemon, ½ sliced, ½ juiced
1 lime, sliced
1 bottle dry white wine (such as sauvignon blanc or albariño)
¼ cup brandy
1 peach, thinly sliced
½ cup raspberries, boysenberries, or sliced strawberries

1. Combine sugar and ½ cup water in a saucepan; heat over medium-low, stirring until dissolved. Cool simple syrup at room temperature.  

2. Using a long wooden spoon, muddle orange, lemon, and lime slices in a large pitcher until they are somewhat broken down and their juices release. 

3. Stir in simple syrup, citrus juices, wine, and brandy. Stir in peach slices and berries. Cover and chill up to 24 hours. (More of a frozen drink fan? Try these 3 delicious wine slushies.)

chicken and peaches
James Roper
Grilled Spice-Rubbed Chicken With Pickled Peaches

Serves 4

For The Peaches
1 cup sugar
²⁄³ cup distilled white vinegar (5% acidity)
6 whole cloves
2 cinnamon sticks
2 pounds peaches, peeled, halved, and pitted

For The Chicken
2 tablespoons brown sugar
2 tablespoons whole cumin seeds, toasted and ground
2 tablespoons smoked paprika
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
4 chicken legs, thighs and drumsticks separated

1. Make the pickled peaches: In a medium nonreactive (such as stainless steel or enamel) pot, combine sugar, vinegar, cloves, and cinnamon with 1⁄3 cup water; bring to a boil over medium heat, stirring to dissolve sugar. Lower heat to medium-low; add peaches. Cook without boiling until heated through and fork-tender, 10 to 15 minutes. 

2. Using a slotted spoon, transfer peaches, cavity side down, to a clean, quart-sized jar. Add cinnamon and cloves and ladle in syrup, filling to within ½-inh of rim. Chill. (Peaches will keep, refrigerated, for 2 months.)

3. Make the grilled chicken using our 17 Ways To Grill Greener and prepare a grill for indirect grilling. Lightly oil grates.

4. In a small bowl, combine sugar, cumin, paprika, salt, and pepper; rub all over chicken. Sear over direct heat, flipping once, 2 to 3 minutes per side. Move to cooler part of grill and cook, rotating occasionally, until a thermometer inserted into the thickest part of a thigh reads 165 degrees, about 18 minutes more. Serve chicken with chilled pickled peaches.

peach tomato cucumber salad
James Roper
Peach, Tomato, Cucumber Salad

Serves 4

½ teaspoon whole cumin seeds
½ pint grape or cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
2 peaches, chopped
1 English or seedless cucumber, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

1. In a small skillet over medium heat, toast cumin seeds until fragrant, about 3 minutes. Grind in a spice mill or clean coffee grinder. 

2. In a large bowl, toss together tomatoes, oil, peaches, and cucumber. Add cumin, salt, and pepper; gently combine.

peach brandy sauce
James Roper
Peach-Brandy Sauce

Makes about 1½ cups

3 large peaches, peeled, pitted, and diced
¼ cup sugar
1 tablespoon unsalted butter
¼ teaspoon kosher salt
3 tablespoons brandy

1. In a medium saucepan, combine peaches, sugar, butter, and salt with ½ cup water. Bring to a simmer over low heat, cover, and cook, stirring occasionally, until the peaches break down and the sauce looks jammy, about 45 minutes.

2. Stir in brandy. Transfer to an airtight container and chill.

grilled peaches
Grilled Peaches

Serves: 4

1 tablespoon olive oil
1 tablespoon lemon juice
2 peaches, halved
¼ teaspoon cinnamon
1 pinch ground black pepper

1. Whisk together oil and lemon juice and brush over peaches. Season with cinnamon and pepper. Grill for 3 minutes, turn, then grill 3 minutes more.

2. Remove from heat and let cool. Slice thinly.

Related: The Best Fruit For Your Grill

peach galette
James Roper
Honeyed Peach Galette

Makes two 8-inch galettes

1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon kosher salt
1 teaspoon sugar
14 tablespoons cold unsalted butter, cut into pieces
4 teaspoons fresh thyme, divided
¼ cup ice water

Filling + Tart
¼ cup sugar
3 tablespoons flour
2 pounds peaches or nectarines
4 tablespoons honey
2 tablespoons unsalted butter, cut into pieces

1. Make crust: Pulse flours, salt, and sugar in food processor to combine. Add butter and 3 teaspoons thyme; pulse until pea-sized. Sprinkle in ice water; pulse until clumps form. Transfer to bowl; knead to bring dough together. Divide in half. Wrap each half in plastic wrap; press into flat disk. Chill 30 minutes.

2. Make filling: Combine sugar and flour in small bowl. Thinly slice peaches; set aside. 

3. Heat oven to 400 degrees. Soften dough at room temperature for 10 minutes. On floured surface, roll disks into ovals 13 inches long, 9 inches wide, and ¼-inch thick. Place on a parchment-lined baking sheet. Sprinkle with sugar mixture, leaving 3-inch borders. Top with peaches, honey, and butter; fold edges over. Chill 30 minutes.

4. Bake, rotating sheets midway, 40–50 minutes, until bubbling and golden. Sprinkle on remaining thyme 5 minutes before done.

peach pops
Frozen Peach Pops

Serves 4

3 medium peaches, peeled, pitted and sliced (about 1½ cups)
1 cup skim milk
¼ cup pineapple juice
2 teaspoons grated lemon peel
1 teaspoon lemon juice
1 teaspoon vanilla

1. In food processor or blender, process the peaches, milk, pineapple juice, lemon peel, lemon juice and vanilla until smooth. Divide the mixture among four 6- to 8-ounce paper cups. Cover with foil and place in the freezer until partially frozen. Insert a wooden popsicle stick in the center of each and freeze at least eight hours.

2. To serve, let the pops stand at room temperature for five minute. Then gently peel off the paper. 

peach jam
zigzag mountain art/shutterstock
Peach Jam

Serves 64; 3 pints

4 pounds of peaches
¼ cup lemon juice
½ cup mild honey, or more to taste
¼ cup tapioca flour or starch

1. Bring a large pot of water to boil. Drop in the peaches a few at a time and boil for 45 seconds, slightly longer if the peaches aren’t ripe. Immediately rinse in cold water to stop the cooking.

2. Peel, pit, cut into large chunks, and place in a food processor. Add the lemon juice and pulse on and off to coarsely grind. Transfer the peach mixture to a six- to eight-quart saucepan. Bring to a boil over medium heat, stirring constantly, and cook until the peaches are very soft. Slowly stir in the honey, blending well. Add more honey if desired. Continue stirring and return to a full rolling boil. Add the tapioca flour and cook over medium heat, stirring until thickened, 10 to 15 minutes.

3. Ladle into clean, hot, sterilized pint jars, leaving a ½-inch headspace. Adjust the seals and process for 15 minutes in a boiling water bath. When cool, check the seals. (Short on time? Try this 5-minute, no-cook jam you can make with any summer fruit.)

country peach pie
Country Peach Pie

Serves 10

Pie Crust
1½ cups unbleached all-purpose flour
¼ teaspoon salt
¼ cup unsalted butter
¼ cup vegetable shortening
2 tablespoons ice water

12 medium peaches, peeled and sliced (6 cups)
⅔ cup sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
¼ teaspoon ground nutmeg

Pie Crust
1. To make a single 9" basic pie crust; in a large bowl, combine the flour and salt. Cut in the butter and vegetable shortening until the mixture resembles coarse crumbs. Sprinkle 2 to 5 tablespoons ice water over the crumbs and toss with a fork until the dough holds together.

2. Gather the mixture into a ball and press into a thick disk. Cover and refrigerate for 15 to 30 minutes before rolling out.

3. For this recipe repeat with a second batch of dough as described above.

4. Preheat the oven to 425°F. Roll each piece of pie dough into an 11" circle. Place one crust in a 9" pie plate. Firmly press the dough against the bottom and sides of the pan.

5. In a large bowl, combine the peaches, sugar, cornstarch, lemon juice, and nutmeg. Place in the prepared crust.

6. Cut the second crust into strips about ½" wide. Cross the two longest strips over the center of the pie. Cover the top strip with another long strip. Fold back every other strip and lay the cross strips in place. Then return the folded-back strips to their original position. When all the strips are in place, trim off the excess overhang. Fold the bottom crust over the strips and crimp the crust.

7. Bake for 45 minutes, or until the filling bubbles and the crust is golden. To prevent overbrowning, cover the edge of the crust with foil if necessary during the last 15 to 20 minutes of baking. Cool on a rack for at least 2 hours.

peach raspberry crostata
mitch mandel
Peach And Raspberry Crostata

Serves 10

1½ cups whole grain pastry flour
¼ teaspoon salt
¼ cup vegetable shortening
2 ounces reduced-fat cream cheese
2 teaspoons lemon juice
5 tablespoons ice water

3 tablespoons shredded bran cereal
1 tablespoon whole grain pastry flour
¼ teaspoon ground cinnamon
6 tablespoons sugar
1¾ pounds fresh peaches, peeled and pitted
1 cup fresh raspberries

1. In a large bowl, combine the flour and salt. Cut in the shortening and cream cheese until the mixture resembles coarse crumbs. In a cup, stir the lemon juice together with 2 tablespoons of the water. Drizzle over the crumb mixture and mix until moistened. Mix in the remaining water 1 tablespoon at a time, until the texture resembles cottage cheese and it can be pressed into a firm ball.

2. Press the dough into a 6" disk. Wrap in plastic wrap and refrigerate at least 30 minutes before using.

3. Place a wide sheet of foil onto a large baking sheet and coat with cooking spray. Fold the edges of the foil up ½" to form a rim. Roll the dough out between sheets of lightly floured waxed paper to a 13" circle. Place onto the prepared baking sheet, cover with plastic wrap, and refrigerate until using.

4. Preheat the oven to 400 degrees.

5. In a food processor or blender, combine the cereal, flour, cinnamon, and 4 tablespoons of the sugar. Process until the cereal is finely ground. Sprinkle the cereal mixture over the pastry, leaving a 2" border. Arrange the peaches over the cereal mixture. Fold the pastry border over the fruit. Sprinkle the remaining 2 tablespoons of sugar over the fruit and the pastry edge.

6. Bake for 45 to 50 minutes, or until the crust is golden brown and juices are bubbly. Cool in the pan on a rack. Sprinkle on the raspberries.

Recipe Notes
To substitute frozen peaches, use 1½ pounds dry-packed sliced peaches, thawing in a single layer on paper towels to absorb excess liquid.

peach rhubarb kuchen
Matthew Benson
Peach And Rhubarb Kuchen

Serves 8-10

1½ cups flour
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons + ¼ cup softened, unsalted butter
3 ounces cream cheese, room temperature
¾ cup + 1 tablespoon sugar
1 teaspoon vanilla extract
2 eggs
½ cup buttermilk
1 large peach, peeled and diced, about 1 cup
2 ounces fresh rhubarb cut into ½ -inch pieces, about ½ cup
½ cup unsalted pistachio nuts, shelled

1. Preheat the oven to 350 degrees. Smear a little soft butter on the bottom and sides of 8 large or 10 standard-size muffin tins. Alternatively, for a denser cake, butter the bottom of a 13-by-9-inch oven-safe baking dish. 

2. In a small bowl, combine the flour, baking powder, and salt. Stir together with a fork.

3. In the bowl of a mixer with the paddle attachment, add the 6 tablespoons butter, the cream cheese, ¾ cup of the sugar, and the vanilla. Cream together on medium high for 2 minutes until the butter mixture becomes smooth. Add the eggs and buttermilk and continue to mix until thoroughly combined, about 2 to 3 minutes.

4. Slowly add the dry ingredients to the egg mixture and blend together until a smooth batter is formed. Be sure to scrape the sides with a rubber spatula while mixing the batter.

5. Divide the batter among the muffin tins, filling them halfway (or spread into the bottom of the baking dish). Place the fruit over the batter and press it in just slightly. Sprinkle the pistachio nuts and 1 tablespoon sugar over the fruit. Dot the cake with any remaining butter.

6. Bake the muffins for 30 minutes and the cake for 45 to 50 minutes, or until the batter is fully cooked through and the top is golden brown. Remove from the oven, allow to cool for a few minutes, and serve slightly warm with a side of whipped cream.

peach sorbet
Tatiana Volgutova/shutterstock
Peach Sorbet

Serves 4

1 pound frozen peaches
½ cup plain yogurt, crème fraiche, or silken tofu
⅓ cup sugar

1. Put peaches, yogurt, and sugar in food processor. Puree until creamy, stopping to scrape down sides of bowl as needed. If fruit doesn't break down completely, gradually add water as needed through feed tube, a tablespoon or two at a time, being careful not to over process sorbet into liquid.

2. Serve immediately or freeze. To serve later, allow 10 to 15 minutes for sorbet to soften at room temperature.

peach scones
Mitch Mandel
Fresh Peach Scones

Serves 8

1¾ cup all-purpose flour
½ cup whole wheat flour
½ cup sugar
1½ tablespoon baking powder
¾ teaspoon baking soda
6 tablespoons cold unsalted butter, cut into pieces
1 cup buttermilk
1 teaspoon vanilla extract
1 cup fresh fruit

1. Preheat the oven to 350 degrees.

2. Line the bottom of a 9"-round cake pan with parchment paper or coat the bottom with cooking spray.

3. In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, and baking soda. Cut in the butter using a pastry blender, fork, or two butter knives (moving the knives in the opposite direction), until the butter pieces are pea-size and coated with flour. (This creates a flakier scone.)

4. In a small bowl, combine ¾ cup of the buttermilk and the vanilla extract. Pour it into the dry ingredients. Stir until combined. If the mixture seems dry, add more buttermilk. Add the fruit and mix until combined.

5. Transfer the dough to the prepared cake pan and gently pat it into the pan. Using a butter knife, gently score the top of the batter into 8 pieces (like a pie), without cutting all the way through. Bake for 35 to 40 minutes, or until the scones are golden brown. Let them cool for about 15 minutes, then cut into 8 pieces.

balsamic peaches
Mitch Mandel
Balsamic Thyme Marinated Peaches

Serves 2

1 chopped medium peach
1 tablespoon balsamic vinegar
2 teaspoon brown sugar
½ teaspoon chopped thyme
Pinch of salt
½ cup plain greek yogurt

1. Combine 1 chopped medium peach with 1 tablespoon balsamic vinegar, 2 teaspoon brown sugar, ½ teaspoon chopped thyme, and a pinch of salt. Let sit for 20 minutes.

2. Serve over ¼ cup of plain Greek yogurt.

peach and berry crisp
ron paul/shutterstock
Individual Peach Berry Crisps

Serves 2

4 halves savory grilled peaches, sliced
¼ cup blueberries
1½ tablespoon sugar
1½ tablespoon freshly squeezed lemon juice
1 teaspoon cornstarch
½ teaspoon freshly grated lemon zest
⅛ teaspoon salt
⅛ teaspoon ground cinnamon
¼ cup cinnamon graham cracker crumbs
2 tablespoon old fashioned rolled oats
1 tablespoon butter, softened
2 teaspoon chopped pecans

1. Preheat oven to 350 degrees.

2. Mix peaches, blueberries, sugar, lemon juice, cornstarch, lemon zest, salt, and cinnamon in medium bowl. Let stand 10 minutes. Combine graham cracker crumbs, oats, butter, and pecans in small bowl and stir until mixture comes together. Coat 2 (6 ounce) ramekins with cooking spray. Divide peach mixture evenly between dishes. Top each with half of graham cracker mixture. Bake 15 to 20 minutes or until topping is golden and peaches are heated through.

Related: 10 Deliciously Random Facts About Peaches

peach clafouti
Tad Ware + Company
Peach Clafouti

Serves 8

1 teaspoon butter, softened
1 teaspoon granulated sugar
½ cup granulated sugar
1⅓ cups milk
¾ cup unbleached all-purpose flour
3 eggs
1 teaspoon vanilla extract
2 tablespoons minced crystallized ginger
⅛ teaspoon salt
3 cups sliced fresh peaches (about 4 medium peaches)
2 tablespoons confectioners' sugar
2 teaspoons confectioners' sugar

1. Preheat the oven to 400 degrees. Coat a 9" deep-dish pie plate or quiche pan with the butter, then sprinkle with 1 teaspoon of the granulated sugar.

2. In a large bowl, whisk together the milk, flour, the remaining ½ cup granulated sugar, eggs, vanilla extract, ginger, and salt until well-mixed.

3. Place half of the batter into the prepared pie plate.

4. In a medium bowl, combine the peaches and 2 tablespoons of the confectioners' sugar. Arrange the peaches in a pattern over the batter. Top with the remaining batter. Bake for 50 minutes, or until the clafouti is puffed, browned, and firm. Cool on a rack for at least 20 minutes.

5. To serve, sprinkle with the remaining 2 teaspoons confectioners' sugar.

peach frozen yogurt
Mitch Mandel
Peach Frozen Yogurt

Serves 12

2 cups frozen peaches
2 cartons (16-ounces each) low-fat vanilla yogurt
¼ cup honey

1. Place 1½ cups of the peaches in a food processor with the yogurt and honey. Process until smooth. Finely chop the remaining peaches and stir into the yogurt mixture. Pour into a 2-quart pan. Cover and freeze for 4 hours, or until firm.

2. Break the frozen mixture into small pieces and place in the food processor. Pulse until fluffy. Return the mixture to the pan and freeze, covered, for 6 hours or until firm. Let the frozen yogurt stand at room temperature for 15 minutes before serving.

peach mango salsa
Mitch Mandel
Peach Mango Salsa With Pita Chips

Serves 6

1 cup chopped grape tomatoes
1 small mango, peeled, seeded, and chopped
¾ cup chopped savory grilled peaches (2-3 halves)
½ medium red bell pepper, finely chopped
½ small onion, finely chopped
¼ cup fresh cilantro leaves, chopped
1 jalapeño chile pepper, seeded and finely chopped
Juice of 1 lime
1 tablespoon red wine vinegar
1 tablespoon sugar or honey
1 tablespoon orange juice
⅛ teaspoon salt
3 large whole wheat pitas (6-7 inches in diameter) each cut into 8 wedges and peeled apart
1 teaspoon salt free garlic and herb seasoning blend

1. Preheat oven to 350 degrees.

2. Combine tomatoes, mango, peaches, bell pepper, onion, cilantro, and chile pepper in medium bowl. Whisk lime juice, vinegar, sugar, orange juice, and salt in small bowl. Add to tomato mixture and stir well. Chill, covered, at least 1 hour to blend flavors.

3. Place pita wedges on large baking sheet and coat lightly with cooking spray. Sprinkle wedges with seasoning blend. Bake 5 to 6 minutes or until edges just start to brown. Cool and serve with salsa.

chicken with peaches and red wine
Mitch Mandel
Chicken With Peaches And Red Wine

Serves 4

4 boneless, skinless chicken breast halves
½ teaspoon freshly ground black pepper
¼ teaspoon salt
3 tablespoons whole grain pastry flour
1 tablespoon olive oil
3 shallots, thinly sliced
½ cup dry red wine, or chicken broth
2 firm, ripe peaches, sliced
½ cup loosely packed fresh basil, sliced

1. Use your hands to flatten the chicken breasts to an even thickness. Season the chicken with the pepper and the salt. Coat with the flour, patting off the excess.

2. Heat a large nonstick skillet over medium heat and add 2 teaspoons of the oil. Add the chicken breasts and cook for 12 minutes, turning once, until an instant-read thermometer inserted into the thickest portion registers 160 degrees and the juices run clear. Remove the chicken to a plate.

3. Add the remaining oil and the shallots to the skillet. Cook, stirring frequently, for 2 to 3 minutes, or until the shallots soften. Add the wine or broth and stir to scrape up any brown bits. Increase the heat to medium-high and add the peaches. Cook for 2 minutes, stirring frequently, until the wine reduces slightly. Return the chicken and any juices on the plate to the skillet. Cook for 1 to 2 minutes, stirring frequently, or until the chicken is hot. Stir in the basil.

Related: 7 Foods With More Protein Than A Chicken Breast

peach punch
kurt wilson
Fresh Peach Punch

Serves 1

1 sliced peach
½ cup apple juice
2 tablespoon nonfat dry milk

Blend and served chilled.

curried peach wraps
Mitch Mandel
Curried Peach Wraps

Serves 4

1 tablespoon canola oil
1 pound boneless, skinless chicken breasts cut into ½ inch pieces
¼ cup sliced almonds
2 scallions chopped
2 teaspoons curry powder
½ teaspoon hot sauce
4 peaches, peeled, pitted, and sliced
2 tablespoons apple cider vinegar
4 romaine lettuce leaves, torn into bite size pieces
4 whole wheat tortillas

1. Heat the oil in a large skillet over medium heat. Add the chicken, almonds, scallions, curry powder, and hot sauce. Cook, stirring, for 5 minutes, or until the chicken is cooked through. Remove with a slotted spoon to a large bowl. Cover to keep warm.

2. Add the peaches and vinegar to the same skillet. Cook, stirring, for 3 minutes, or until the peaches are just heated through. Stir the peaches and lettuce into the chicken mixture. Divide among the tortillas and roll up.

peach and summer berry strata
Mitch Mandel
Light Peach And Summer Berry Strata

Serves 10

1 cup sugar
½ teaspoon ground cinnamon
10 slices 7-grain bread, crusts removed and cut in half
2 tablespoons extra virgin olive oil, divided
¾ cup shredded reduced fat cheddar cheese
2 pounds peaches, peeled, pitted, and sliced
2 cups blueberries
2 cups sliced strawberries
1 cup raspberries
1 cup blackberries
¼ cup sliced mint leaves
½ ounces thinly sliced mozzarella

1. Preheat the oven to 425 degrees. Coat a 13" x 9" baking dish with cooking spray.

2. Combine the sugar and cinnamon in a small bowl.

3. Arrange half of the bread in the prepared baking dish. Brush with 1 tablespoon of the oil. Sprinkle with half of the sugar mixture. Sprinkle with the Cheddar and bake for 10 minutes, or until the cheese melts.

4. Remove from the oven and reduce the temperature to 350 degrees. Arrange the peaches, berries, and mint on top of the bread. Top with the remaining bread slices. Cover with the mozzarella and sprinkle with the remaining cinnamon sugar.

5. Bake for 15 minutes, or until the sugar on top begins to caramelize.

stone fruit smoothie
Lisa Hubbard
Stone Fruit Smoothie

Serves 1

1 plum, halved, pitted, and quartered
1 nectarine, halved, pitted, and quartered
1 peach, halved, pitted, and quartered
½ cup brewed white tea, chilled
½ cup ice cubes
2 tablespoons fresh lime juice
3 tablespoons honey
⅛ teaspoon cardamom (optional)

Blend all ingredients. (Try these 10 smoothies with more protein than two eggs.)

upside down peach cake
Mitch Mandel
Upside-Down Peach Cake

3 tablespoons maple syrup
1 tablespoon butter or light margarine, melted
2 peaches, peeled and thinly sliced
½ cup dried cranberries
½ cup whole wheat flour
½ cup all-purpose flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ cup fat-free evaporated milk
¼ cup liquid egg substitute
¼ cup fat-free plain yogurt
¼ cup honey
2½ tablespoons canola oil
1 teaspoon vanilla extract
¼ teaspoon almond extract

1. Preheat the oven to 350 degrees. Coat a 9" round baking pan with cooking spray. Line the bottom with a circle of waxed paper and coat with spray.

2. In a cup, combine the maple syrup and butter or margarine. Pour into the prepared pan and swirl over the bottom. Arrange the peaches and cranberries in a decorative pattern over the syrup mixture.

3. In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, and cinnamon.

4. In a medium bowl, combine the evaporated milk, egg substitute, yogurt, honey, oil, vanilla extract, and almond extract. Add to the flour mixture and stir to combine. Pour the batter over the fruit in the pie pan and smooth the top.

5. Bake for 30 minutes, or until light brown and puffy. Cool in the pan on a rack for 10 minutes. Carefully invert the cake onto a serving plate and remove the waxed paper.

peach shooter
amallia eka/shutterstock
Chilled Peach Shooter

Serves 8

¼ cup honey
3 tablespoon fresh lemon juice
12 ice cubes
3 peaches, medium, peeled, pitted, and sliced

Combine honey, lemon juice, ice cubes, and sliced peaches in blender. Puree until smooth. Pour into 8 shot glasses and garnish each with a peach slice. 

peach leather
Peach Fruit Leather

Serves 24

8 pounds apricots, peaches, or nectarines, pitted
1½ cups pineapple juice
¼ cup honey or more to taste
2 teaspoons almond extract (optional)
Cornstarch or arrowroot for dusting

1. In a large, heavy nonaluminum pot, combine the fruit and pineapple juice. Cover and cook over low heat until soft. Pour the fruit into a sieve set over a bowl. Drain the fruit well, lifting it from the sides of the sieve to let all the juice run out freely. The more juice strained out, the quicker the process of leather making. (Can or freeze the juice for later use, or drink it fresh.) Put the drained fruit through a food mill or a coarse-meshed sieve to remove the skins. Sweeten with the honey and add the almond extract (if using). The pulp should be as thick as apple butter or more so.

2. On lightly oiled baking sheets or on baking sheets lined with freezer paper or plastic wrap, spread out the fruit pulp so that it is ¼ inch thick. If it is much thicker than this, it will take very long to dry. Place the baking sheets in an oven or a food dryer. If using an oven, turn the control to warm (120 degrees) and leave the oven door slightly open to allow moisture to escape. (The pulp should dry in about 12 hours in the oven.)

3. When the leather is dry enough to be lifted or gently pulled from the baking sheets, place it on wire racks so that it can dry on both sides. When all the stickiness has disappeared, dust lightly with cornstarch. Then stack in layers with freezer paper, waxed paper, or foil between each layer. Cover with freezer paper, waxed paper, or foil and store in a cool dry place.

peach compote
Ildi Papp/shutterstock
Peach-Bourbon Compote

Serves 4

4 large peaches or nectarines, peeled, and sliced into eighths
¼ cup bourbon
2 tablespoon butter
2 tablespoon light brown sugar
¼ teaspoon cinnamon
¼ cup slivered almonds

1. Combine peaches, bourbon, butter, sugar, and cinnamon in saucepan and bring to a boil. Reduce heat to low and cover. Cook, stirring occasionally, until peaches are softened and liquid is glossy, about 15 minutes. Bring to room temperature before serving.

2. Toast almonds in skillet over medium-low, stirring frequently, until golden and fragrant, about 5 minutes. To serve, top peaches with almonds. (Your next BBQ needs these 11 very cool kitchen gadgets.)

chilled peach soup
Ildi Papp/shutterstock
Chilled Spiced Peach Soup

Serves 4

4 medium peaches, peeled, pitted, and chopped
2 cups coconut water
Juice from 1½ limes, divided
2 tablespoons honey
¼ teaspoon chipotle chili powder
¼ cup plain low-fat Greek yogurt

1. In a blender, combine peaches, coconut water, juice of 1 lime, honey, and chipotle chili powder according to desired spiciness. Blend until smooth, then serve. Or, if desired, chill in the refrigerator until cold before serving.

2. In a small bowl, stir Greek yogurt with juice of ½ lime until smooth. Swirl yogurt topping into soup and garnish with chopped mint or cilantro.