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Entries tagged with 'Peaches'

Peach and Apricot Amaretti Pie

Serious Eats Emma Kobolakis 6 comments

Peaches and apricots meld well with the flavor of Amaretto in this pie from the aptly named cookbook Pie. A dusting of crunchy amaretto biscuits inside and up top provide a contrasting crunch. More

Peach Walnut Strudel

Serious Eats Carrie Vasios Mullins Post a comment

For a summer take on strudel, try this combination of peaches and walnuts. More

Rustic Apricot-Peach Crostata

Serious Eats Carrie Vasios Mullins 3 comments

In this rustic tart, pasta frolla is layered with apricot preserves and fresh peaches. More

Peach-Bourbon Barbecue Sauce

Serious Eats Joshua Bousel 4 comments

Peach is front and center in this tangy, sweet, and spicy barbecue sauce, which gets some extra depth thanks to a shot of bourbon. More

Peach Snickerdoodle Cobbler

Serious Eats Anna Markow 4 comments

Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough. More

Grilled Peach Whiskey Sour

Serious Eats Heather Meldrom 2 comments

Tangy tamarind soda adds a surprise twist to this grilled peach and bourbon drink. The soda and peaches are just sweet enough that no extra sugar is needed. More

Peach Salsa with Pickled Red Onions and Serrano Chiles

Serious Eats Suzanne Lehrer 1 comment

This muy fuerte salsa is tangy, spicy, and looks like delicious, edible confetti (which it sort of is). The quick-pickled red onions add enough acid to keep you from shoveling chips in your mouth after a bite of serrano chile, and fresh peach adds natural sweetness. More

Brandied Peach Almond Pie

Serious Eats Sarah Baird Post a comment

Brandied peaches are the star of this pie, but you'll also love the unexpected crunch of the almond-tiled pie crust against the juiciness of the fruit. More

Peaches n' Cream Mousse Pie

Serious Eats Lauren Weisenthal 5 comments

Wintertime can wear out its welcome right about now, still months away from the growing season for berries and stone fruit. When I pine for the flavors of warmer months, I turn to frozen fruit to satisfy my cravings. The light, airy peach mousse in this pie utilizes frozen peaches for flavor that's summery, any time of year. More

Bellini Jam

Serious Eats Stephanie Stiavetti Post a comment

This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you. More

Peach and Plum Pie

Serious Eats Lauren Weisenthal 2 comments

As peaches recede at the end of the summer season and plums come on strong as we inch towards fall, this pie was designed to bridge the seasonal gap. The two flavors compliment each other perfectly, and make the most of the last of the peaches. More

Tyler Florence's Peach, Mozzarella, and Crispy Prosciutto Salad

Serious Eats Blake Royer Post a comment

While the summer months are over and fall is approaching, this is nonetheless one of the best times of year for cooking, in my opinion—not to mention eating outside. The weather is a tad cooler, but the produce is still excellent. In that spirit, I selected this recipe from Tyler Florence, which relies on gorgeous, juicy peaches as a counterpoint to shaved fennel, peppery watercress, creamy mozzarella, and crisp slices of prosciutto. More

Bourbon Peach Brown Sugar Ice Cream

Serious Eats Max Falkowitz 12 comments

A slightly boozy, butterscotch-like ice cream made bright by fresh ripe peaches. More

Peach Bran Muffins

Serious Eats Carrie Vasios Mullins 1 comment

These bran muffins use buttermilk and applesauce to achieve a moist crumb. Bran and whole wheat flours make a nutty flavor base for diced peaches. More

Nigel Slater's Crisp Pork Belly, Sweet Peach Salsa

Serious Eats Kate Williams Post a comment

Nigel Slater's Crisp pork belly, sweet peach salsa from Ripe is a fabulous surprise of a recipe. The warm, vaguely Asian spice blend rubbed into the belly may not seem an obvious complement to a Southwestern-style peach salsa, but a quick glance through the ingredients reveals commonalities: cilantro, lime, and chile all play their parts in both cuisines, and peaches themselves are one of America's favorite imports from China. Not to mention, that once the peach salsa is piled on top of thinly sliced, quiveringly rich belly, it's hard to imagine doubting Slater's genius. More

Easy Peach Turnovers

Serious Eats Carrie Vasios Mullins 6 comments

Using store bought puff pastry makes these peach turnovers easy to put together. The reward, a warm, flaky pocket of cinnamon-spiced peaches, is more than worth the effort. More

Captain Anne Bonnie

Serious Eats Maggie Hoffman Post a comment

The fruity flavor of fresh nectarine is enhanced with Combier Peche liqueur in this cocktail from Back 40 West in New York. More

Peach Caipirinha

Serious Eats Maggie Hoffman Post a comment

Be sure to use ripe peach in this tart, refreshing spin on the classic Caipirinha. More

Peach Julep

Serious Eats Maggie Hoffman Post a comment

This cocktail from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches. More

Monkey See Monkey Do

Serious Eats Maggie Hoffman Post a comment

This gin cocktail from Matthew Biancaniello of the Library Bar in Los Angeles is vividly peachy. More

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