Recipes: Peaches. The epitome of August and a seasonal marker

Summer is flying by, and it seems that every delicious summer fruit and veggie is in season now including peaches. Peaches. The epitome of August and a seasonal marker. Delicious in ice cream and pies, cobbler, and salads, grilled, and yes, even simply eaten over the sink. Here are some recipes that make the best of this delicious fruit.

Peach Sorbet


• 4 medium peaches, sliced (approx. 3 1/2 cups)
• 1 tablespoon raw honey
• 1 teaspoon lemon juice
• 1/4 cup warm water, as needed

Slice the ripe peaches and remove the pits. Lay out the fresh peach slices on a baking sheet lined with parchment paper. Freeze the peach slices until completely solid, which should take at least 3-4 hours, or overnight.

Place the frozen peach slices into the bowl of a food processor or heavy-duty blender, along with a little raw honey, and freshly squeezed lemon juice. Blend until smooth. Add a little warm water and press down with a spatula to help the process along.

Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

Peach and Goat Cheese Bruschetta

• 8 slices Italian bread, toasted
• 3 ounces goat cheese
• 8 slices fresh peach
• Small bunch of fresh basil leaves
• 1-2 tablespoons good olive oil
• Pinch of salt and pepper

Spread goat cheese on toast. Top each with a slice of fresh peach, basil leaves, and a light drizzling of olive oil. Salt and pepper to taste.

Pretty Peach Jam

• 8 medium peaches, peeled and cut into wedges
• 1 small unpeeled navel orange, cut into wedges
• 2 cans (8 ounces each) crushed pineapple, undrained
• 12 cherries (1 can)
• 3 tablespoons cherry juice
• 2 packages (1-3/4 ounces each) powdered fruit pectin
• 10 cups sugar

Rinse thirteen 1-cup plastic containers and lids with boiling water. Dry thoroughly.

In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil 2 minutes, stirring constantly.

Remove from heat. Immediately fill all containers to within 1/2 inch of tops. Wipe off top edges of containers. Immediately cover with lids. Let stand at room temperature 24 hours.

Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Peach Cobbler

• 5 peaches, peeled, cored and sliced (about 4 cups)
• 3/4 cup granulated sugar
• 1/4 teaspoon salt

For the batter:
• 6 tablespoons butter
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
Ground cinnamon

Add the sliced peaches, sugar and salt to a saucepan and stir to combine.

Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.

Preheat oven to 350 degrees. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

Grilled Peaches With Vanilla Mascarpone

• 2 large ripe fresh peaches, halved and pitted
• 2 tablespoons olive oil
• 5 teaspoons pure maple syrup, divided
• 3 tablespoons vanilla whole-milk Greek yogurt
• 1 tablespoon mascarpone cheese, at room temperature
• 1 tablespoon small fresh mint leaves

Preheat grill to medium-high (400°F to 450°F). Or heat a grill pan over medium-high.

Brush both sides of peach halves with olive oil. Place peach halves on oiled grates, cut side down, and grill, uncovered, until grill marks appear, about 1 minute. Flip peaches, brush 1 teaspoon of the maple syrup on cut side of each peach half, and grill until tender throughout, about 1 more minute.

Stir together yogurt, mascarpone, and remaining 1 teaspoon maple syrup in a small bowl. Serve peaches warm or at room temperature, topped with mascarpone mixture and mint.

Grilled Halibut with Peach and Pepper Salsa


For the salsa
• 1 1/3 cups coarsely chopped peeled yellow peaches (about 1 pound)
• 1 cup chopped red bell pepper (about 1 medium)
• 1/3 cup thinly sliced green onions
• 1/3 cup chopped fresh arugula
• 1/4 cup fresh lemon juice (about 2 lemons)
• 4 teaspoons chopped fresh oregano
• 1/8 teaspoon salt
• 1/2 habanero pepper, seeded and minced
• 1 garlic clove, minced

For the marinade
• 4 teaspoons fresh lemon juice
• 4 teaspoons olive oil
• 1/2 teaspoon paprika
• 1 garlic clove, minced
• 4 (6-ounce) skinless halibut fillets
• 3/8 teaspoon salt
• 3/8 teaspoon freshly ground black pepper

To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.

Prepare grill to medium-high heat. Combine 4 teaspoons juice, oil, paprika, and 1 garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.

Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.

Peach Icebox Cake

• 2 (10 3/4-oz.) frozen pound cakes, thawed
• 1 (10-oz.) jar peach preserves, divided
• 1 quart vanilla ice cream, slightly softened
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 3 tablespoons powdered sugar
• 1 cup peeled fresh peach slices

Trim brown crusts from pound cakes using a serrated knife. Discard crusts. Cut each cake into 1/2-inch-thick slices. (You will have 18 to 24 slices.) Line bottom and sides of a 9- x 5-inch loaf pan with plastic wrap, allowing a 4-inch overhang on sides. Place 1 tablespoon of the preserves in a microwavable bowl; chill until ready to use.

Arrange 6 to 8 cake slices, side by side, to cover bottom of pan in 1 layer (trimming slices, if needed, to fully cover bottom). Spread 2 cups ice cream over cake layer to edges of pan. Spread half of the remaining preserves (about 1/3 cup) evenly over ice cream layer. Repeat process with 6 to 8 remaining cake slices (trimming if needed), and remaining ice cream and preserves. Arrange last 6 to 8 cake slices over preserves layer. Pull plastic wrap overhang up and tightly over cake. Freeze 8 hours.

Beat cream and vanilla extract with an electric mixer on high speed until foamy, 30 seconds. Gradually add powdered sugar, beating until stiff peaks form, 1 to 2 minutes.

Remove cake from freezer. Holding the plastic wrap overhang, lift cake from pan; invert onto a platter. (Discard plastic wrap.) Spread whipped cream over cake.

Melt reserved 1 tablespoon preserves on HIGH until just melted and smooth, 10 to 15 seconds; mash large lumps with a spoon. Gently stir in peach slices to coat. Spoon mixture over cake; serve immediately.