Looks like youve got it covered. All sound yummy. My grandmother would can fresh peach preserves with pineapple and a few maraschino cherries that was awesome.

This time of year Kroger has Southern Peaches week after week for .99 #. They did it last year and again this year. They are incredible. I am a peach snob so when I rate these you can believe it. I get 5 # a week at least and we have them washed and sliced and sometimes with my homemade yogurt. That’s it. I love them just ” naked”. A great peach is a sensory delight unlike anything else except a ripe pear. Frangrance and texture. hmmmmm . c

Sometimes there are lovely peaches that just need a little cooking to come into their own. If they're just right, I say eat 'em over the sink, or at least a towel, skin and all untill the stone is clean. :) Otherwise, if you think baking is what they need,my best is a tart. That requires the up and down straight slicing if you want the prettiest, or regular wedge slicing if you want the peachiest. Perfect tart shell rolled thin from Joy of Baking, big tart tin, frangipane (almond) bed, rosette of peach slices, slightly overlapping., apricot glaze. Perfection. :) And not really more work than a pie. (I can post the component recipes if you want.)

I had some not-yet-delicious peaches to use. I sauteed in olive oil, added Old Bay and then some shrimp. They were wonderful with the coaxing of heat and spice.

In 1998 we were in Italy and stopped to visit a friend in the countryside. We were at their country home and there was a peach orchard tree limbs were bent with white peaches. We picked and ate warm from the sun bent over at the waist with juice running down our arms.

Never will another memory supplant that one. I can still smell the perfume. c

“We picked and ate warm from the sun bent over at the waist with juice running down our arms.”

I have a similar memory but it was Nebraska instead of Italy.

plllog, I’d like to see the recipes and bet others here would, too.

My SIL took this pretty photo. Not sure but I think it was in Vermont.

Also, this is a nice book to have.

@chloebud - I’m glad you started this because it reminded me of a prior prach thread you started last year where you linked the half-baked site. I really liked the peach, chicken, and tomato salad I made from there. So I’m just going to drop the link again in case I run into this thread at a later date.

https://www.halfbakedharvest.com/category/recipes/cuisine-inspiration/peach/

For the 4th I was asked to bring a farro based salad, so I created one with peach, feta, and cucumber. Tossed with a vinaigrette using peach vinegar (likely bought for the half-baked recipe!) and it was simple and delicious.

Just the other night I ordered a salad with grilled peach and goat cheese. Delicious as well. I think I need to buy peaches!

Okay. ;) It's just a long read. :)

Crust and glaze from Joy of Baking. Recipe was given with apple, but great with peach.

Sweet Pastry Crust:
1 1/2 cups (195 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 large egg, at room temperature

Sweet Pastry Crust: Place the butter in your electric mixer, fitted with the paddle attachment, and beat until softened. (You can use a hand mixer or just mix with a wooden spoon.) Add the sugar and beat until light and fluffy. Gradually add the egg, beating just until incorporated. (Don't over mix or the butter will separate and lighten in color.) Add flour and salt and mix just until it forms a ball. (Don't overwork or pastry will be hard when baked.) Flatten dough into disk, cover with plastic wrap, and refrigerate about one hour or until firm.

Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. [I roll thin and use a 10" tin--easiest to roll between plastic wrap, which makes positioning just right easier, too] On a lightly floured surface, roll the pastry into an 12 - 13 inch (30 - 33 cm) circle. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).

When the pastry is the desired size, lightly roll the pastry around your rolling pin, dusting off any excess flour as you roll. Unroll over the top of your tart pan. Never pull your pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently press the pastry onto the bottom and up the sides of the pan. Roll your rolling pin over top of pan to get rid of excess pastry. Prick bottom of pastry with the tines of a fork (this will prevent the pastry from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.

Preheat your oven to 400 degrees F (200 degrees C). Line the chilled unbaked pastry shell with parchment paper or foil. Fill tart pan with pie weights, rice, or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for about 20 minutes or until crust is golden brown around the edges. Remove from oven and remove the parchment paper and weights. Reduce oven temperature to 350 degrees F (180 degrees C) and place the crust back into the oven for about 3-5 minutes or until the crust is dry to the touch.

Apricot Glaze:

1/2 cup (120 ml) (150 grams) apricot preserves

1 tablespoon Water or Grand Marnier, Cognac, Calvados, or Rum

Apricot Glaze: In a small saucepan heat the apricot preserves just until boiling. Remove from heat and strain to get get rid of lumps. Add the Grand Marnier or water. With a pastry brush, brush the glaze over the bottom and sides of the pastry shell. (This seals the crust and prevents it from getting soggy.) [I don't always do this step. Necessary if the filling is applesauce, but not so much for frangipane.]

Frangipane for tarts

Yossy Arefi at Food52

https://food52.com/blog/10494-how-to-make-frangipane-tarts

***JC's note: This is right for sour berries, but too sweet for ripe peaches. Use less sugar.***

INGREDIENTS

6 tablespoons unsalted butter, soft
1/2 cup sugar [try 3 oz. = 3/8 c. or use your own judgment/taste]
3/4 cup ground almonds (blanched or unblanched) [I use the pre-ground blanched when I can]
1 egg, plus one egg white
2 teaspoons flour
1 teaspoon cornstarch
1 teaspoon vanilla extract
1 pinch salt

DIRECTIONS

In the bowl of a food processor, combine the butter and sugar and pulse until smooth. Add the almonds and blend until well combined. Then add the flour and cornstarch, followed by the egg and egg white, and finally the vanilla extract and salt. Mix until just combined.

Spread the frangipane into the cooled tart shell or shells.

Assembly:

--Add your peach slices just slightly overlapping, in circles or a spiral, from the edge of the shell to the center (offset is cute but distracting, as are "modern" motifs--have fun, but the classics are classic for a reason). Make a little rolled "bud" or other center shape out of peachand place so it won't fall over.

Place the tart on a baking sheet and bake until the crust and frangipane are golden and set, 45 to 50 minutes for a large tart. Cool on a wire rack.

When cool, light glaze with a pastry brush and the apricot preserves, above. This adds a little flavor, but importantly seals the fruit and helps keep it pretty. Store in a pie safe or box in the fridge.

food, thanks for including the HBH link. You mentioned the grilled peach and goat cheese salad. This link was in my inbox this morning. I might switch out the goat cheese with feta. Grilling the peaches sounds even better!

Peach Salad

Wow, plllog, many thanks for doing that! Really sounds wonderful!

plllog’s “apple, but great with peach” made me think of my crisp recipe (I’ve likely posted before). The peach instructions follow the recipe.

Apple Crisp (Serves 8-10)

7-8 Granny Smith apples, peeled and cut into large chunks

1 cup dried cranberries (optional, but good!)

2 T. lemon juice

1/3 to 1/2 cup sugar (to taste)

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 apples, lemon juice and sugar until mixture is 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.

Spread the apple mixture in greased baking dish. Whatever size/shape pan you use, 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.

Variation: For Peach Crisp, use about 4 Ibs. (7 or 8 large), peeled peaches cut into 1/2-inch wedges, 2 T. flour, 2 T. lemon juice and 1/3 to 1/2 cup sugar. Topping ingredients are the same as for Apple Crisp. Spread peach mixture in greased baking dish (I use an oval dish that's approximately 10½ × 8 ½ × 3). Sprinkle the topping evenly on top. Bake at 375 for about 45-55 minutes or until bubbling and top is golden.

Note: Adding about 1 1/2 cups of fresh blueberries, raspberries, boysenberries or blackberries with the peaches can also be good.

For just ten peaches we two would probably just eat them as is. Wouldn't take us long. Maybe marinated in red wine if they get a bit squishy.

Look for the Tillamook Peaches and Cream Ice cream, very seasonal. Wonderful flavor.

Cut in half, brush with melted butter and pure almond extract. Roast. Serve with an arugula and burrata salad or with almond biscotti and ice cream. yum.

I can't buy enough fresh peaches and nectarines to have enough left over to cook with. I've had some fantastic ones from Target this past week - organic, freestone, and IMO the nectarines were sweeter and juicer than the peaches. For fresh eating, I like to cut them up - way less messy and no juice gets wasted 🙂

Cobbler is what I'd do if I had enough - and even better mixed with some strawberries

Fruit Cobbler

(adapted from Betty Crocker's Country Fruit Cobbler)

5-6 Tbs butter or margarine

1 cup all-purpose flour

1 cup sugar 


2 teaspoons baking powder 


1/4 teaspoon salt

1 beaten egg + milk to make 3/4 cup

4 cups fresh or frozen (thawed and drained) blueberries, raspberries, sliced peaches or strawberries (or combination of fruit)

optional: broken or chopped nuts - walnuts are good

1. Heat oven to 350°F.

2. In 11/2-quart casserole, melt butter in oven. 


3. Meanwhile, in medium bowl, mix flour, sugar, baking powder, salt and milk. Pour batter into casserole onto butter without mixing with butter. Spread fruit over batter. Sprinkle on nuts, if using. 


4. Bake about 1 hour or until top is golden brown. Serve warm. 
Makes 6 servings 


Got this today and liked the sound of it.

Peach and Feta Salad

Simple & refreshing on a too-hot-to-cook-anything day, known as "Yankee Peaches" in our house:

- sliced fresh peaches, with or without skins

- light brown sugar to taste - let sit to create juice

- dollop of sour cream on top

YUM!

Roxanna reminded me of the opposite--so hot cooking isn't gonna make you hotter. Our living room, one summer, the only place to sit, was a big terrace with big trees leaning over for semblance of shelter. My contribution to a dinner gathering was pound cake with peaches in syrup. I think I baked the cake in an oven pot but it might have been bought. I had a 6" skillet for the peaches. Scrawny but decent peaches, peeled and sliced, butter and Tsabra (chocolate/orange liqueur). Probably a bit of sugar or brown sugar, maybe some cinnamon. I don't remember what we had. Lots of stirring brought the juice out of the slices, but the flesh stayed intact and tasty, just smaller. Not hot enough for the butter to brown. The cake was just an excuse to eat more syrup. It was SO good! I was shocked by the raves, but there were raves. I mean, butter, peach and choc/orange liqueur? How could it not be great?

Roxanna reminded me of something years ago. My sister and I very young, maybe 8 and 10. My mom had a good friend who was quite a cook. One night after dinner she served sliced peaches topped with brown sugar and sour cream. My sister and I were horrified with the sound of the combination. However, we were polite and tasted. WOW!!! I well remember that first, amazing bite!👍🏻

Link - Peach Burrata Salad