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Peach Daiquiri Popsicles
“If you don’t have popsicle molds, you can use small paper cups as molds and reusable spoons as sticks.”—Elana Lepkowski, Développeuse de recettes.
Peach Cobbler
“For our cobbler, we leave the topping in big crumbles. If you prefer a more biscuit-like topping, just pat the crumbles into biscuit shapes and layer them onto the cobbler.”—Elise Bauer, Fondatrice.
5-Ingredient Peach Dumplings
“If you’re feeding a crowd, you can easily double this recipe. Use a 9×13-inch pan and double the ingredients, using both puff pastry sheets in a standard package. The cooking time will remain the same.”—Laurel Randolph, Directrice éditoriale associée.
Peach Raspberry Pie
“Yellow peaches are best for pie. They are very sweet with sprightly acidity. White peaches, on the other hand, have less acidity and a mellower flavor.”—Mark Beahm, Développeur de recettes.
No-Churn Peach Cobbler Ice Cream
“If you want a really wild peach flavor, toss your peaches in sugar and roast them in a 350°F oven for 45 minutes. The caramelized peaches will taste more pronounced in the recipe. Just allow the peaches to cool before pureeing.”—Marta Rivera, Développeuse de recettes.
Peach Brown Betty
“Some brown betty desserts are made by creating a layer of fruit and topping it with sweetened breadcrumbs. If preferred, you can layer the fruit and breadcrumbs, alternating each mixture as you assemble in the baking dish.”—Molly Allen, Développeuse de recettes.
Grilled Salmon With Peach Salsa
“When choosing your peaches, look for a ripe but still firm peach to contrast with the texture from the creamy avocado. The peach’s slight tartness balances the rich fish and avocado.”—Sabrina Modelle, Développeuse de recettes.
Strawberry Peach Smoothie
“To make the beverage dairy-free, substitute the yogurt with coconut cream, or plant-based yogurt.”—Jessica Gavin, Développeuse de recettes.
Ginger Peach Rum Punch
“Could you use yellow, white, or donut peaches, or any variety of nectarines? Yes, as long as they are ripe! Skip canned peaches, as they have added sweeteners or preservatives.”—Elana Lepkowski, Développeuse de recettes.
Stone Fruit, Tomato and Cucumber Salad
“This salad will keep in the fridge up to two days in a tightly sealed container. If the fruit over-ripens during storage, purée it into a fantastic stone fruit gazpacho or transform it into salsa with the addition of chopped onions and more peppers.”—Virginia Willis, Développeuse de recettes.
Peach Margarita
“The classic margarita recipe uses triple sec, a generic term for orange liqueur. I use peach schnapps instead to boost the stone fruit notes throughout the cocktail while adding sweetness.”—Liz Tarpy, Développeuse de recettes.
Peach Blueberry Cake
“Note that although the cake will come out of the oven somewhat liquidy, the liquid should gel nicely as the cake cools.”—Elise.
Peach Bellini Cocktails
“No need to peel your fresh peaches before blending them up into a puree. Once blended, the skins are just tiny flecks in the mix and don’t interfere with the texture, so save yourself the headache of peeling them!”—Elana Lepkowski, Développeuse de recettes.
Peach, Cucumber, and Basil Salad
“For a spicy kick, swap the subtle black pepper for a few slices of jalapeño.”—Kalisa Marie Levette, Développeuse de recettes.
Peach Smoothie
“If you have plenty of fresh fruit, and no frozen fruit in sight, and want to make a smoothie right away, simply add some ice.”—Laurel Randolph, Directrice éditoriale associée.
Summer Salad With Peaches and Goat Cheese
“I selected a yellow tomato to contrast the peaches and because they are less acidic than red ones, but an orange one would work well, too.”—Carrie Havranek, Développeuse de recettes.
Peach and Raspberry Pandowdy
“If you’re not in the mood to make your own pie crust or just don’t have the time, you can use a refrigerated crust instead.”—Laurel Randolph, Directrice éditoriale associée.
Grilled Peach Pitcher Margaritas
“Do not skip the oil when grilling (or even baking) the peaches. You need this lubricant to make sure you’re not leaving more peach on the grill than what’s going in your pitcher.”—Elana Lepkowski, Développeuse de recettes.
Old-Fashioned Peach Pie
“Pies can seem like they’re taking forever to bake, and that can feel a little stressful. Don’t worry, it can take an hour or more for a fruit pie like this one to fully bake.”—Cindy Rahe, Développeuse de recettes.
Peach Crumb Bars
“There’s no need to peel the peaches unless you really want to. Sliced thinly and baked, you likely won’t notice the peel in the finished bars.”—Stephanie Cho, Développeuse de recettes.
Bourbon Peach Hand Pies
“You can assemble the hand pies in advance and freeze them for up to 1 month.”—Cheryl Day, Développeuse de recettes.
