Food Ingredients Fruits Peach 21 Peach Recipes for Summer By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on August 17, 2022 Trending Videos Close this video player Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen Along with fellow stone fruits like nectarines, cherries, and plums, peaches are at their best in the summertime. And luckily, there's so many different ways you can cook with them, from making crisps and pies to fresh, simple salads. You can also turn your market haul into ice cream, pickle the peaches, or even make Peach-Rosé Vinegar, which lends itself to delicious cocktails and shrubs. Read on for even more delicious peach recipes to make this season. 01 of 21 Georgia Peach Pie William F. Dickey II When you slice into this delicious pie, don't be surprised by the gap between the filling and the top crust. This happens when a pie is baked at high heat because the crust sets before the fruit in the filling has cooked down. It's worth it, since the high heat also helps the bottom crust get nice and crispy. The finished pie is served with Bourbon Whipped Cream — it takes just minutes to make, but the booze-spiked topping flatters the peaches like nothing else can. Get the Recipe 02 of 21 Peach Crostata Iain Bagwell Crostatas are an easy, quick-to-prepare way to use up seasonal fruit.This one stars fresh peaches, tossed with dark brown sugar, vanilla extract, and a pinch of salt and cinnamon. The crostata can be baked up to six hours in advance, if you want to get a bit of a head-start — feel free to serve it either warm or at room temperature. Get the Recipe 03 of 21 Grilled Lemon Pound Cake with Peaches and Cream © Con Poulos Chef Bryan Calvert loves the versatility of his super-moist lemon pound cake: He uses it to make everything from French toast to a stuffing for baked apples. In the summer, he grills it until crisp and toasty, then tops it with warm, tender grilled peaches and whipped cream. Get the Recipe 04 of 21 Chilled Peach Soup with Fresh Goat Cheese Chef Jason Franey makes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar, and olive oil and then pureeing the mixture. Since peaches can vary in flavor, Franey suggests seasoning with vinegar to taste as you puree. Get the Recipe 05 of 21 Jerk-Smoked Duck with Peach Barbecue Sauce Greg DuPree 2019 F&W Best New Chef Bryan Furman's method of smoking the duck over a drip pan is quick and efficient, infusing the duck with intense smoky flavor in only 30 minutes without toughening the meat. The combination of jerk seasoning and peach-sweetened barbecue sauce is also a great match for grilled chicken halves. Get the Recipe 06 of 21 Peach Chutney Photo by Adam Friedlander / Food Styling by Pearl Jones Former F&W Senior Test Kitchen Associate Grace Parisi's gingery peach chutney is terrific on a grilled cheddar cheese sandwich or brushed on pork chops during the last few minutes of cooking. To make removing the pits easier, look for freestone peaches, rather than clingstone. Get the Recipe 07 of 21 White Peach Tart © John Kernick "This crust is not what you'd expect," chef Marco Canora says. "Instead of being crunchy, it's puffy and cakey." The dough is terrific for impromptu baking, because it doesn't need to be chilled before it's rolled out. For the filling, Canora recommends using peaches that are ripe but still firm, as drippy fruit will make the soft crust soggy. Get the Recipe 08 of 21 Peach-Buttermilk Ice Cream John Kernick Be sure to use the best buttermilk you can get for this summer-ready recipe. The ice cream is just as much about the rich, tangy buttermilk as it is the fragrant peaches. Once made, it can be frozen for up to two weeks. Get the Recipe 09 of 21 Peach, Tomato, and Fried Farro Salad with Burrata © Jen Causey "It features the alluring combination of juicy peaches and even juicier tomatoes that are lightly coated in just enough dressing to moisten — so that nothing overpowers the flavors of the fruit," says recipe developer, cookbook author, and F&W Cooks contributor Ann Taylor Pittman of this salad. "Hunks of creamy burrata pair beautifully here, offering luxurious richness that, again, does not compete with the fruit. The fried farro sprinkle is perhaps the best part. The grains are fantastically crunchy, like tiny Corn Nuts, with an irresistible nutty-earthy flavor." Get the Recipe 10 of 21 Achiote-Marinated Quail with Grilled Peaches Aubrie Pick Choose firm peaches for this recipe; they'll hold up best on the grill and soften nicely as they cook. The smoky sweetness of the grilled fruit pairs perfectly with the grilled quail, which gets flavor and color from the inclusion of annatto seeds in the marinade. Get the Recipe 11 of 21 Peach-Rosé Vinegar Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen Aromatic, refreshing lemon verbena and mild fruitiness from peach-infused rosé shine in this versatile vinegar ideal for shrubs and cocktails. It can be refrigerated for up to six months, too, so you have plenty of time to experiment with it. Get the Recipe 12 of 21 Tomato-and-Peach Salad with Crisp Tofu © Con Poulos Chef Hugh Acheson combines sweet, salty, spicy, and tangy flavors in this exceptional summer tomato salad, tossing peaches, pickled serrano chiles, and crisp tofu together with a zippy ginger-lime dressing. Pair the salad with a juicy Pinot Noir–based rosé, if you'd like. Get the Recipe 13 of 21 Peach Crisp with Brown Butter Crumble © Nicole Franzen Pastry chef Kierin Baldwin uses three kinds of sugar in her crumble topping for this crisp, giving it deep flavor and varied texture. The crumble is an ideal match for sweet ripe peaches. Get the Recipe 14 of 21 Riesling-Poached Peaches with Tarragon and Salted Sour Cream © Con Poulos This five-ingredient dessert is an elegant way to serve peaches. Present the fruit halves skin-on or peel them while they're still warm. For the rosiest color, look for peaches that have a lot of blush to the skin. Get the Recipe 15 of 21 Peach-Blueberry Pie Photo by Greg DuPree / Food Styling by Ali Ramee / Prop Styling by Christine Keely The flavors in this pie scream summer, and summer is certainly the perfect time to make it, when fresh blueberries and peaches are at the market. But don't let cold weather stop you — thawed frozen fruit also works beautifully here. The tart lemon zest and juice in the filling balance the sweetness of the fruit, in contrast with the crunchy turbinado sugar on top of the geometric pieces of pie crust. Get the Recipe 16 of 21 Summer Peach and Blackberry Galette Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson "What I love about galettes is that they're so user-friendly," says Katie Button, 2015 F&W Best New Chef. "No matter how you fold or crimp them, they always look beautiful; in fact the more rustic they look, the prettier they seem to be." Button's easy-to-make galette dough bakes into a flaky crust with a crisp bottom thanks to a high initial baking temperature, which is then lowered to finish cooking, allowing the filling to get perfectly glossy and jammy. "The nice thing about this recipe is that it's not too sweet, and proves that thyme and blackberries are truly best friends. The herb brings out a different floral component to the dessert that's unexpected and delicious." Get the Recipe 17 of 21 Peach Ice Cream with Caramel-Bourbon Swirl Photo by Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely Tart, buttery, and sweet, the caramel-bourbon swirl here comes through in the best of ways, balancing the rich notes of the crème fraîche in this silky, swirled ice cream. Fresh, ripe peaches add a great bit of texture in every bite. American-style ice creams are eggless (unlike French-style ice creams, which contain eggs yolks) and usually made with a combination of milk and cream, sometimes containing cornstarch as a thickener. For this recipe, chef and ice cream maker Fany Gerson's version uses cream (no milk) and crème fraîche or sour cream to balance out the flavors and add creaminess to the fluffy texture. Get the Recipe 18 of 21 Grilled Chicken Thighs with Pickled Peaches © John Kernick Pickling fresh peaches and then charring them on the grill adds extra flavor to this arugula salad with crispy grilled chicken thighs. The drained pickled peaches can be refrigerated for up to two days. Get the Recipe 19 of 21 Vegan Peach-Almond Upside-Down Cake Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen Juicy peaches and nutty almond meal pair up in this summery, vegan take on a classic upside-down cake. The almond meal adds a soft texture to the cake and helps it hold together as the peaches soften and sweeten during baking. Get the Recipe 20 of 21 Shrimp and Okra Kebabs with Grilled Peaches and Jalapeño-Bourbon Vinaigrette Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson A splash of bourbon in the vinaigrette adds a sweet, boozy kick of flavor and helps tenderize the shrimp in 2008 F&W Best New Chef Sue Zemanick's shrimp and okra kebabs. The kebabs are served over wedges of grilled peaches, and finished with a drizzle of additional vinaigrette. Get the Recipe 21 of 21 Peach Salad with Peanuts and Chile Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Spicy chiles and sweet peaches come together in this simple, summery salad perfect for backyard parties. Lemon vinegar and manuka honey lend each bite a sweet-tart zing and silky texture, amplifying the juiciness of fresh peaches. The sweet honey mellows the sharp and punchy lemon vinegar, adding brightness without overpowering the delicate fruit. Avoid using Meyer lemon vinegar, which will be too sweet once combined with the honey. Long, thin, and vibrantly colored, Holland finger chiles, or Dutch chiles, add a moderate jalapeño-like heat to the fragrant dish. Lean on this stunning salad when peaches are at their prime to showcase the best of summer produce. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit