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.
'Peaches' on Serious Eats
For a summer take on strudel, try this combination of peaches and walnuts.
In this rustic tart, pasta frolla is layered with apricot preserves and fresh peaches.
Peach is front and center in this tangy, sweet, and spicy barbecue sauce, which gets some extra depth thanks to a shot of bourbon.
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.
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.
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.
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.
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.
This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you.
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.
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.
A slightly boozy, butterscotch-like ice cream made bright by fresh ripe peaches.
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.
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.
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.
The fruity flavor of fresh nectarine is enhanced with Combier Peche liqueur in this cocktail from Back 40 West in New York.
Be sure to use ripe peach in this tart, refreshing spin on the classic Caipirinha.
This cocktail from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches.
This gin cocktail from Matthew Biancaniello of the Library Bar in Los Angeles is vividly peachy.