1 of20 Photo by Leigh Beisch
Great peach recipes
Step 1: Pick the perfect peach
The best recipes start with the freshest ingredients, and peaches, naturally, are no exception. Stone fruits come into season in summer, so now's the time to nab them at your local farmers' market. Here are our favorite peaches available around the West.
- Donut peaches: White; small and squat; low acidity
- Halloween peaches: Yellow; large and full flavored
- Indian blood cling peaches: Yellow; sweet-tart
- O’Henry peaches: Yellow; good even underripe
- Snow beauty v: White; delicate, floral, juicy
Click ahead for how to use them...
2 of20 Iain Bagwell
Paneer Tikka, Peach, and Mint Skewers
Wow guests at your next barbecue with vegetarian kebabs of juicy peaches and the Indian cheese called paneer, marinated in yogurt and spices. (Though not traditional, tofu subs in beautifully for the paneer.) Chaat masala spice blend adds a tangy, smoky, intriguingly sulfurous flavor, but the dish is great without it too.
Recipe:Paneer Tikka, Peach, and Mint Skewers
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3 of20 Iain Bagwell
Peach Chutney
Unlike grocery store chutney, which can be quite sweet and one-dimensional, this sauce cooks up tangy, fruity, spicy, and bold. Serve it with samosas, spoon it onto bruschetta or a cheese plate, or smear it in a turkey sandwich.
Recipe:Peach Chutney
4 of20 Iain Bagwell
Poached Peach Trifles
These luscious spiced trifles are just about the most indulgent summer dessert.
Recipe:Poached Peach Trifles
5 of20 Photo by Leigh Beisch; recipe by Amy Machnak
Peach Collins
A play on the Tom Collins. We muddle (mash) ripe peaches and shake them with peach-flavored vodka.
Peach Lingo: Peaches are called freestone or clingstone, depending on how strongly the pit is attached. Freestone fruit, which easily separates from the pit, is great for eating fresh, poaching, and grilling. Clingstones typically need to be cut away from the pit and are best puréed or turned into preserves.
Recipe: Peach Collins
6 of20 Photo by Leigh Beisch; recipe by Amy Machnak
Peach and Ginger Glazed Riblets
Both sweet and spicy, these pork ribs can be finger food or a complete dinner when served with brown rice and greens.
Recipe: Peach and Ginger Glazed Riblets
7 of20 Photo by Leigh Beisch; recipe by Amy Machnak
Grilled Chicken and Peach Kebab Salad
The creamy but low-fat dressing works as both a marinade for the chicken and for drizzling onto the salad. You’ll need 8 skewers (10 in.) for this recipe.
Recipe: Grilled Chicken and Peach Kebab Salad
8 of20 Photo by Leigh Beisch; recipe by Amy Machnak
Bellini Sorbet
This riff on the classic Bellini co*cktail turns it into a sleek little dessert.
Recipe: Bellini Sorbet
9 of20 Photo by Leigh Beisch; recipe by Amy Machnak
Curried Peach and Shrimp Salad
Shrimp salad gets an Indian makeover, with the peach standing in for mango.
Recipe: Curried Peach and Shrimp Salad
10 of20 Photo by Leigh Beisch; recipe by Amy Machnak
Vanilla and Riesling Poached White Peaches
White peaches turn a soft shade of pink when poached.
Peach-peeling secret: Fuzz is a beloved characteristic of the peach, but when cooked, it can become tough. Remove the skin easily by scoring an X into the top and bottom of the fruit with a paring knife. Ease it into a pot of boiling water for 20 seconds, then transfer to a bowl of ice water. Rub skin at the X to loosen; then rub it off.
Recipe: Vanilla and Riesling Poached White Peaches
11 of20 Photo by Leigh Beisch; recipe by Amy Machnak
Crêpes with Warm Cognac Peaches and Almonds
These crêpes are simple to make and fill, and can be mostly done the day before.
Recipe: Crêpes with Warm Cognac Peaches and Almonds
12 of20 James Carrier
Peachy Peach Ice Cream
Very ripe peaches are the flavor secret to this simple ice cream. Reader Patti Devlin uses unpeeled peaches because she likes the flavor the skins add. Our tasters preferred the smoother texture that results from peeling the fruit. It's your choice.
Recipe: Peachy Peach Ice Cream
13 of20 Lara Hata
Summer-Fruit Soup
Capture the flavor of the season with an elegant purée of cantaloupe and peaches, topped with fresh raspberries and a splash of white Zinfandel or peach nectar.
Recipe: Summer-Fruit Soup
14 of20 Photo by Annabelle Breakey
White Peach Sangria
Fresh white peaches and white wine offer a crisp, lighter alternative to sangria's traditional red blend.
Recipe: White Peach Sangria
15 of20 James Carrier
Rock Creek Lake Fresh Peach Pie
Juicy, sweet peaches and a touch of orange and lemon juice are the key ingredients to this pie.
Recipe: Rock Creek Lake Fresh Peach Pie
16 of20 Annabelle Breakey
Rotisserie Chicken with Peaches, Walnuts, and Basil
Store-bought cooked chicken takes on a whole new dimension in this light and very flavorful dish.
Recipe: Rotisserie Chicken with Peaches, Walnuts, and Basil
17 of20 Lisa Romerein
Peach Martini with Chiles from the Garden
Serve this succulent summer martini with freshly shucked oysters and warm olive bread smeared with a soft blue or gorgonzola cheese.
Recipe: Peach Martini with Chiles from the Garden
18 of20 Thayer Allyson Gowdy
Spiced Peaches
Susan Johnson of Palo Alto, California, flavors her peaches with sweet spices and peppercorns.
Recipe: Spiced Peaches
19 of20 Thomas J. Story
Grilled Peaches with Vanilla Ice Cream
This super-simple recipe has only five ingredients, making it perfect for last-minute summer entertaining.
Recipe: Grilled Peaches with Vanilla Ice Cream
20 of20 Photo by Iain Bagwell
Grilled Peach Salad with Rosemary Dressing
Jennifer Jasinski, chef and co-owner of Rioja in Denver, makes her salad with fresh Colorado peaches and a Spanish blue cheese, but it’s also good made with many Western blue cheeses.
Recipe: Grilled Peach Salad with Rosemary Dressing