I've been freezing my extra fruits to make smoothies which I eat/drink for dessert each evening.

Put a little canola oil on them and grill the halves. Sprinkle with sugar as soon as you take them off.

Fresh for such a short time once harvested I also freeze. I did put one cut in half on the grill last night for a few minutes. A bit of fresh mint for a tiny dessert.

Been some time since I've had more than just a few.

This recipe is my go-to. HERE

For all fruits or even mixed summer fresh fruits.

(if you see a pay wall I could find it elsewhere) as it is a winner if you like a

'fruit/berry Buckle'. We like fresh fruit, less sugars, but lots of butter.

We cut down the sugar by 1/4 or even less depending on the natural sugars of the fruit.

I like to cut peaches into bite-size chunks then mix with sugar (amount depends on just how sweet the peaches themselves are) a bit of lemon juice to prevent browning and a good sprinkle of cinnamon. Let sit, covered on the counter, for a couple of hours then strain the juice into a saucepan (put the peach chunks in the fridge at this point) with a bit of cornstarch, and cook & stir until thickened. Let cool & add the peach chunks back. Use as ice cream or cheesecake topping. Yum!!

Agree they're delicious grilled. You could always make a peach salsa to serve with grilled pork, grilled shrimp or whatever appeals. Ina Garten has a good recipe for grilled shrimp with mango salsa. I've often used peaches instead. https://barefootcontessa.com/recipes/grilled-herb-shrimp

Also been thinking about ordering this book...

Something I used to do is make a syrup. Peaches melt. At least, ripe ones do. Peel and slice, and put them in a pan with a little butter and sugar on very low heat. Do other stuff, like bake a cake to serve them on, but keep stirring. And stir more. Be patient Add some Sabra or Gran Marnier (optional). Just a splash. Stir some more. When the taste gets to the OMG stage, they're done, or you can stir them entirely into oblivion.

My always answer for fruit...PIE!!
But also love marion Burrows summer torte...great with any fruit....especially good with peaches!
https://cooking.nytimes.com/recipes/3783-original-plum-torte

I've just had a peach tree the last few years and LOVE them! I've made peach/cherry cobbler (have a cherry tree also!), jam, grilled with a scoop of vanilla ice cream (!!!!!!!!), salsa,

Unfortunately, the squirrels have discovered out tree this year, and even with a squirrel hunting pup, they are eating them before they get ripe! Will have to have both trees netted next year!

Here's another favorite - Pickled Peaches!

https://www.allrecipes.com/recipe/72126/nanas-southern-pickled-peaches/

I usually make pie or cobbler, but what I really love is a bowl of really ripe, sliced peaches covered with cream-delicious!

Easiest hot days' recipe ever for peaches, delicious and SO refreshing:

Cut peaches, add light brown sugar, mix to allow juices to form. Serve chilled with dollops of dairy sour cream.

Known as "Yankee Peaches" here, as my DH served them to his co-workers when he was stationed in Georgia for a few months many years ago...

Here's a cookalong link from way back.
https://www.gardenweb.com/discussions/2441821/cookalong-32-peaches

If you like pepper jelly, this one is a favorite. The best part is no peeling.

* Exported from MasterCook *

Peach Chipotle Jam

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups chopped ripe peaches -- unpeeled
2 tablespoons lime juice
5 cups sugar
2 tablespoons chopped chipotle in adobe sauce
1 package dry pectin

Mix together the peaches, chipotle, and lemon juice. Process in food processor until the peaches are extremely small but not pureed; they should resemble flecks.

Place peach mixture in a heavy bottomed saucepan. Over medium/high heat, bring to a boil and add pectin - stirring constantly. Add sugar, combine well and return to a full rolling boil. Boil one minute. Remove from heat and skim foam if necessary.

Ladle into clean hot jars and process in a hot water bath for 10 minutes.

"Cut peaches, add light brown sugar, mix to allow juices to form. Serve chilled with dollops of dairy sour cream."

Roxanna, my mom had a friend who served that to us when I was a child. My sister and I looked at each other with one of those "I'm NOT eating this" looks. We thought it was just weird all those years ago. One bite and we loved it. :-)

My favorite use of peaches is peach cobbler. I frequently use two, one lb. bags of frozen sliced ( no syrup) peaches.

This is my preferred recipe and I typically make it in a deep dish 9" pie plate ( Emile Henry)

Pam Anderson

Peach Cobbler

Print

Serve cobbler with vanilla ice cream or lightly sweetened whipped cream.

by: Three Many Cooks

Ingredients

• 1 stick (8 tablespoons) butter
• 1½ cups all-purpose flour
• 1½ cups sugar, plus 2 tablespoons
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1½ cups milk
• 1 teaspoon almond extract, divided
• 2 pounds peaches, peeled and sliced (about 4 cups)

Instructions

1. Adjust
   oven rack to lower middle position and heat oven to 350 degrees. Put
   butter in a 13- by 9-inch baking pan; set in oven to melt.
2. Meanwhile,
   whisk flour, 1½ cups of sugar, baking powder, and salt in small bowl.
   Whisk in milk and ½ teaspoon almond extract until smooth. Toss peaches
   with remaining 2 tablespoons of sugar and ½ teaspoon almond extract.
   When butter has melted, remove pan from oven. Pour batter into pan;
   arrange fruit over batter. Bake until batter turns golden brown, 45 to
   50 minutes. Serve warm or at room temperature.

chloebud, that's funny! I think many folk turn up their noses at this "recipe", but they'd be missing out, IMO!! It really is so easy, light and delicious, and perfect for hot weather. Thanks for sharing your memories.

It's definitely light and delicious! My 10-year-old palate was nicely surprised all those years ago.

I love this crisp topping for whatever fruit you want to use. Peaches are a favorite, and even better if you mix in some fresh berries. I like to keep the topping mixture in the freezer so it's ready when I need it.

Peach Crisp

4 lbs. peaches (about 7 or 8 large), peeled and cut into 1/2-inch wedges
2 T. flour

2 T. lemon juice
1/3 to 1/2 cup sugar (to taste)

Topping

1 cup all-purpose flour
1 cup plus 2 T. light brown sugar, packed
3/4 cup old fashioned oats
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
10 T. cold butter, diced
Optional: 1 cup pecans (or walnuts), lightly toasted and coarsely chopped

Preheat oven to 375.

In a large bowl, toss the peaches, flour, lemon juice and sugar until well combined.

In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg. With food processor or pastry blender, cut in/pulse the butter until mixture resembles coarse meal. Stir in nuts, if using.

Spread the peach mixture in greased deep baking dish. The fruit should be about 2 to 2 1/2 inches deep.

Sprinkle the topping evenly over apples. Bake the crisp for about 55 minutes or until bubbling and top is golden.

I just made a fruit crisp today with plums and nectarines, using Molly Katzen's recipe from The Moosewood Cookbook. It's very similar to the one above, but has 1 cup oats, 3-4 Tbs. sugar, 5 Tbs. melted butter, and about 1/2 cup nuts, with no flour added to the fruit. it's baked at the same temp. but only for 35-40 minutes. This time I made the topping with about 2/3 cup regular flour and 1/3 cup corn flour, and used walnuts - it came out so yummy!

Sarah, that's really one of the best ways to enjoy them...with the juice running down your chin. :-)

Summer Torte with peaches. My favorite is peach pie, but I also like peaches mixed with raspberries in pie or jam.