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Cooking with fresh peach

I'm in a peach kick this summer. I bought a dozen to try out this cake recipe, which didn't turn out well. Anyone else have recipes for fresh peach that I can try? Besides cobbler and ice tea?

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  1. There was a recipe in a recent Gourmet (last few months) for pork chops with peaches and brandy. I've made it a couple of times and it's easy and pretty good. Should be on the Epicurious web site.

    1. I'm grilling some pork chops tonight which will go with a fresh peach salsa. Peach salsa is good with fish too...and tortilla chips of course!

      I also like to use them in salad. We had one yesterday with fresh corn, some feta, a bit of bacon, some sunflower seeds, cherry tomatoes and the peaches.

      Grilled and served with some greek yogurt or with ice cream

      Cooked down a bit and again over ice cream or with yogurt.

      Peach ice cream!

      Peach pie! ( I like to add blackberry to them)

      Add some peaches to gazpacho for a twist

      I haven't made it in ages but I used to make peach soup out of peaches and yogurt and finished with prosecco. use some lemon juice as well...and your choices of spices..cinnamon, nutmeg, etc. mint is nice too.

      Eat them simply out of hand. This is the very best way to use them if they're good.

      I love peaches! Enjoy yours!

      1. I like to halve them....brush with some balsamic glaze....and throw them on the grill.
        Then slice and put over ice cream or gelato. Really good....

        2 Replies
        1. re: perk

          I do something very similar. Cut into slices, do a quick soak in Amaretto liquor and then cook in a grill pan. Dust with cinnamon and serve alongside vanilla ice cream.

          1. re: gatorfoodie

            that sounds great. will try it soon...

        2. Peach quick bread:


          Most call for puree or canned peaches but fresh stand out in this recipe. And, it's similar to cake since that's what you were trying originally.

          1. This Alton Brown recipe for Individual Peach Upside-Down cakes is fantastic and very simple to make:


            The presentation is pretty and the portion just right. I serve it with small scoops of vanilla ice cream.

            1. My husband purees them in a blender with lime juice and sugar and uses that as a base for peach daiquiris. Yum. Summer in a blender.

              1 Reply
              1. re: roxlet

                You could put that same puree in with some Prosecco for a Bellini. Yum!

              2. Peach Melba. This is old fashioned and can be good. Top a slice of pound cake with a scoop of vanilla ice cream, topped with a fresh skinless peach half. Drizzle raspberry syrup over all. An easy way to make rasperry syrup is to melt a little raspberry jam and add a little white wine to make a sauce.

                1 Reply
                1. re: sueatmo

                  Peach melba is my fav desert. My recipe does not call for cake and I poach the peach halves with skin in some white whine or Proseco with some sugar and water until barely softened. The skin comes off easily and I slice the fruit. Use the poaching liquid as a base for the raspberry syrup. Add fresh or frozen raspberries and cook until mushy and strain. I layer the syrup, ice cream and peaches in a goblet and top with a wafer cookie. It's beautiful and delicious!

                  Savory way to use a peach in addition to all the good ideas above is to take ripe peach, split in half, use a spoon to scoop out a bit of the flesh from the middle to create a little hollow. Add the removed flesh to a shrimp, chicken or ham salad and use a scoop of salad to fill the peach halves.

                  I usually eat all the peaches standing over the sink and they never make it into a recipe.

                2. I made some yogurt pops yesterday out of some peaches that were a really refreshing treat last night....pureed some peaches with a bit of honey, lime and ginger. Added some plain yogurt and put in the molds to freeze.

                  1. Cook's Illustrated June/July 2004 has an excellent peach cobbler recipe. The trick seems to be to have the peach filling hot before you top with biscuits and not to pack the biscuits too closely together. In that same magazine, they do a gallette (open faced pie) and I love that recipe for peach/blueberry filling.

                    1. Brush halved peaches with oil and sprinkle them with a little cayenne. Serve them with grilled lobster.