18 Delicious Peach Dinner Recipes Amazing

You’re in for a treat with these 18 delicious peach dinner recipes that are sure to dazzle your taste buds! Perfect for those warm summer evenings or whenever you’re craving a touch of sweetness in your meal, these dishes blend the juicy goodness of peaches with savory flavors for an unforgettable dining experience. Let’s dive into these amazing recipes that will make your dinner the highlight of the day!

Peach Glazed Pork Chops

Zesty and succulent, these peach glazed pork chops bring a sweet and savory balance to your dinner table. Perfect for summer evenings, they’re quick to prepare and packed with flavor.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 1 cup peach preserves
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the pork chops evenly with smoked paprika, garlic powder, sea salt, and black pepper.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the pork chops for 3 minutes per side, or until a golden crust forms.
5. While the pork chops sear, whisk together peach preserves, Dijon mustard, and apple cider vinegar in a small bowl.
6. Brush the peach glaze generously over the seared pork chops.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C).
8. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Yieldingly tender, the pork chops boast a caramelized exterior with a juicy interior. Serve atop a bed of arugula with a drizzle of the remaining glaze for a vibrant presentation.

Grilled Peach and Chicken Skewers

Absolutely perfect for summer evenings, these skewers combine sweet and savory with minimal effort. A crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 ripe peaches, pitted and quartered
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat, 375°F to 400°F.
2. In a large bowl, combine chicken pieces with olive oil, honey, smoked paprika, salt, and pepper. Toss to coat evenly.
3. Thread marinated chicken and peach quarters alternately onto soaked skewers.
4. Place skewers on preheated grill. Cook for 4 minutes per side, turning once, until chicken reaches an internal temperature of 165°F.
5. Remove skewers from grill. Let rest for 2 minutes before serving.

Unbelievably juicy chicken pairs with caramelized peaches for a smoky-sweet flavor. Serve over a bed of arugula for a fresh contrast or alongside grilled corn for a full summer meal.

Peach and Bacon Stuffed Chicken

Bold flavors meet in this dish, combining sweet peaches and smoky bacon inside juicy chicken breasts. Perfect for a summer dinner that impresses with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup ripe peaches, finely diced
• 4 slices thick-cut bacon, cooked until crisp and crumbled
• 1/4 cup goat cheese, softened
• 1 tbsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix peaches, bacon, goat cheese, thyme, salt, and pepper until combined.
3. Using a sharp knife, cut a horizontal pocket into each chicken breast, being careful not to cut through.
4. Stuff each breast evenly with the peach mixture. Secure with toothpicks if needed.
5. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden.
6. Transfer chicken to the prepared baking sheet. Bake for 20-25 minutes, until internal temperature reaches 165°F.
7. Let rest for 5 minutes before slicing. Remove toothpicks if used.

Rich in texture, the chicken stays moist with a crispy exterior. The filling offers a sweet and savory contrast, ideal with a side of arugula salad. Try serving over a bed of creamy polenta for a hearty meal.

Peach Salsa Fish Tacos

Nothing beats the fresh, vibrant flavors of summer like these Peach Salsa Fish Tacos. Perfect for a quick dinner or a lively gathering, they’re a delightful twist on the classic.

Ingredients

• 1 lb wild-caught cod fillets, cut into 1-inch strips
• 1 cup ripe peaches, finely diced
• 1/2 cup red onion, finely minced
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice, freshly squeezed
• 1 tsp sea salt
• 1/2 tsp ground cumin
• 8 small corn tortillas
• 2 tbsp avocado oil
• 1 cup purple cabbage, thinly sliced

Instructions

1. Preheat a skillet over medium-high heat with 1 tbsp avocado oil until shimmering, about 2 minutes.
2. Season cod strips with 1/2 tsp sea salt and 1/4 tsp ground cumin. Tip: Pat fish dry before seasoning for better browning.
3. Sear cod for 3 minutes per side until golden and flaky. Remove from heat.
4. In a bowl, combine peaches, red onion, cilantro, jalapeño, lime juice, remaining salt, and cumin. Tip: Let salsa sit for 10 minutes to meld flavors.
5. Warm tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm.
6. Assemble tacos with cabbage, fish, and peach salsa.

Zesty peach salsa adds a sweet and spicy kick, while the cabbage brings crunch. Serve with a cold beer or margarita for the ultimate summer meal.

Peach BBQ Ribs

Bold flavors meet tender meat in this Peach BBQ Ribs recipe. Perfect for summer grilling, it combines sweet and smoky in every bite.

Ingredients

– 2 racks of baby back ribs, membrane removed
– 1 cup peach preserves
– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp Dijon mustard
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/4 cup dark brown sugar, packed
– 1 tbsp Worcestershire sauce
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 300°F. Line a baking sheet with aluminum foil.
2. Season ribs evenly with kosher salt and black pepper. Place on the prepared baking sheet.
3. Cover ribs tightly with foil. Bake for 2 hours until tender.
4. In a saucepan over medium heat, combine peach preserves, ketchup, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, dark brown sugar, and Worcestershire sauce.
5. Simmer for 10 minutes, stirring occasionally, until thickened. Tip: For a smoother sauce, blend after cooling slightly.
6. Remove ribs from oven. Discard foil. Brush both sides with peach BBQ sauce.
7. Increase oven temperature to 400°F. Return ribs to oven, uncovered, for 15 minutes until sauce is caramelized. Tip: For extra char, finish under the broiler for 2-3 minutes.
8. Let ribs rest for 10 minutes before slicing. Tip: Use a sharp knife for clean cuts between the bones.
Crispy edges give way to juicy, fall-off-the-bone meat, with a sticky-sweet glaze that’s finger-licking good. Serve with extra sauce on the side and a crisp coleslaw for contrast.

Peach and Prosciutto Flatbread

Peach and prosciutto flatbread combines sweet, savory, and crisp textures for a standout summer appetizer.

Ingredients

• 1 pre-made flatbread crust (12-inch)
• 1/4 cup extra virgin olive oil
• 1 cup ricotta cheese, whole milk
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 ripe peaches, thinly sliced
• 4 oz prosciutto, thinly sliced
• 1/4 cup honey, local and raw
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat oven to 400°F. Place flatbread crust on a baking sheet.
2. Brush the flatbread evenly with extra virgin olive oil.
3. Spread ricotta cheese over the flatbread, leaving a 1/2-inch border.
4. Season with sea salt and black pepper.
5. Arrange peach slices and prosciutto on top of the ricotta.
6. Drizzle honey over the flatbread.
7. Sprinkle fresh thyme leaves evenly across the top.
8. Bake for 12-15 minutes, until edges are golden and crisp.
9. Remove from oven and let cool for 2 minutes before slicing.

Serve this flatbread warm to highlight the creamy ricotta against the crisp crust. The combination of sweet peaches and salty prosciutto creates a balanced flavor profile.

Peach and Shrimp Stir Fry

Mouthwatering and quick to prepare, this Peach and Shrimp Stir Fry combines sweet and savory flavors for a memorable meal. Perfect for summer evenings when peaches are at their peak.

Ingredients

– 1 lb large shrimp, peeled and deveined
– 2 cups ripe peaches, sliced into 1/2-inch wedges
– 2 tbsp clarified butter
– 1 tbsp fresh ginger, minced
– 2 cloves garlic, finely chopped
– 1/4 cup scallions, thinly sliced
– 1 tbsp soy sauce
– 1 tsp honey
– 1/2 tsp red pepper flakes
– 1 tbsp fresh cilantro, chopped

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add shrimp in a single layer, cooking for 2 minutes per side until pink and slightly curled. Remove and set aside.
3. In the same skillet, add ginger and garlic, sautéing for 30 seconds until fragrant.
4. Add peach wedges, cooking for 2 minutes until slightly softened but still firm.
5. Return shrimp to the skillet, adding soy sauce, honey, and red pepper flakes. Stir to combine and cook for 1 minute.
6. Garnish with scallions and cilantro, serving immediately.

Tip: For optimal flavor, use peaches that are ripe but firm to prevent mushiness during cooking.
Tip: Clarified butter has a higher smoke point, making it ideal for high-heat stir-frying.
Tip: Do not overcrowd the skillet to ensure shrimp sear properly instead of steaming.

With its juicy peaches and succulent shrimp, this dish offers a delightful contrast of textures. Serve over jasmine rice or alongside a crisp green salad for a complete meal.

Peach and Goat Cheese Salad

Summer peaches and creamy goat cheese come together in this refreshing salad. Simple yet sophisticated, it’s a perfect balance of sweet and tangy.

Ingredients

• 2 ripe peaches, thinly sliced
• 4 oz goat cheese, crumbled
• 2 cups arugula, washed and dried
• 1/4 cup walnuts, toasted
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F. Spread walnuts on a baking sheet and toast for 5-7 minutes, until fragrant. Let cool.
2. In a large bowl, combine arugula and sliced peaches. Drizzle with olive oil and toss gently to coat.
3. Sprinkle crumbled goat cheese and toasted walnuts over the salad. Tip: For even distribution, add half the cheese and walnuts, toss lightly, then add the rest.
4. Drizzle balsamic glaze over the salad. Season with sea salt and black pepper. Tip: Use a squeeze bottle for precise glaze application.
5. Serve immediately. Tip: For an elegant presentation, layer the salad on a platter rather than tossing all ingredients together.

You’ll love the crisp arugula against the soft peaches and creamy goat cheese. Try serving it alongside grilled chicken for a hearty meal.

Peach and Basil Pasta

Get ready to elevate your pasta game with this Peach and Basil Pasta. It’s a refreshing twist on summer dining.

Ingredients

• 8 oz dried linguine pasta
• 2 ripe peaches, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup grated Pecorino Romano cheese
• 1/2 tsp crushed red pepper flakes
• Sea salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook until al dente, 9-11 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant, about 30 seconds.
3. Add sliced peaches to the skillet. Cook until just softened, about 2 minutes. Tip: Avoid overcooking to maintain texture.
4. Toss the drained pasta into the skillet with the peach mixture. Add reserved pasta water as needed to create a light sauce.
5. Remove from heat. Stir in torn basil leaves and Pecorino Romano cheese. Season with sea salt. Tip: The residual heat will wilt the basil perfectly.
6. Serve immediately. Tip: Garnish with additional basil and cheese for presentation.

Yield a dish with a delightful contrast of sweet peaches against the savory, cheesy pasta. Perfect for al fresco dining with a crisp white wine.

Peach and Almond Crusted Salmon

Here’s a dish that combines the sweetness of peaches with the crunch of almonds atop perfectly cooked salmon. Healthy and elegant, it’s a crowd-pleaser.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 1 cup fresh peaches, finely diced
• 1/2 cup almond flour
• 2 tablespoons clarified butter, melted
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet.
3. In a small bowl, mix the diced peaches, almond flour, clarified butter, Dijon mustard, thyme leaves, sea salt, and black pepper until well combined.
4. Divide the peach and almond mixture evenly among the salmon fillets, pressing gently to adhere.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the topping is golden brown.
6. Let the salmon rest for 2 minutes before serving to allow the juices to redistribute.

Juicy peaches and crunchy almonds create a delightful contrast with the tender salmon. Serve it alongside a crisp green salad or roasted vegetables for a complete meal.

Peach and Corn Chowder

Fragrant and fresh, this chowder blends summer’s best with a creamy, comforting base. Perfect for those warm evenings when you crave something hearty yet light.

Ingredients

• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 3 cups fresh corn kernels
• 2 cups diced ripe peaches
• 4 cups vegetable stock
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 1/4 cup chopped fresh chives

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook for 30 seconds until fragrant.
4. Add fresh corn kernels, cook for 3 minutes to lightly caramelize.
5. Incorporate diced ripe peaches, cook for 2 minutes to soften slightly.
6. Pour in vegetable stock, bring to a simmer over medium-high heat.
7. Reduce heat to low, stir in heavy cream and smoked paprika.
8. Simmer gently for 15 minutes, stirring occasionally to prevent sticking.
9. Season with salt and freshly ground black pepper to precise taste.
10. Garnish with chopped fresh chives before serving.

Mouthwatering and velvety, this chowder offers a sweet and smoky flavor profile. Serve with a crusty baguette for dipping or top with crispy bacon bits for added texture.

Peach and Black Bean Quesadillas

Easy to make and packed with flavor, these quesadillas combine sweet and savory for a quick meal. Perfect for summer evenings when peaches are at their peak.

Ingredients

• 1 cup canned black beans, rinsed and drained
• 1 large ripe peach, thinly sliced
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup finely chopped red onion
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 2 large flour tortillas
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add red onion and sauté until translucent, about 2 minutes.
3. Stir in black beans, cumin, and smoked paprika. Cook for 3 minutes, mashing beans slightly.
4. Remove skillet from heat. Stir in lime juice and cilantro.
5. Lay one tortilla flat. Spread bean mixture evenly over half, top with peach slices and cheese.
6. Fold tortilla over filling, pressing gently.
7. Return skillet to medium heat. Cook quesadilla until golden brown, about 2 minutes per side.
8. Repeat with remaining tortilla and filling.
9. Cut each quesadilla into 3 wedges. Serve immediately.

Crispy on the outside with a gooey, flavorful center, these quesadillas are a hit. Try serving with a dollop of Greek yogurt for extra creaminess.

Peach and Spinach Stuffed Shells

Absolutely perfect for summer, these Peach and Spinach Stuffed Shells combine sweet and savory in a creamy, baked pasta dish.

Ingredients

• 12 jumbo pasta shells
• 1 cup ricotta cheese, whole milk
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, freshly grated
• 1 cup fresh spinach, finely chopped
• 1/2 cup peaches, diced
• 1 egg, pasture-raised and lightly beaten
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 tbsp olive oil, extra virgin
• 1 cup marinara sauce

Instructions

1. Preheat oven to 375°F.
2. Boil jumbo pasta shells in salted water for 9 minutes until al dente. Drain and set aside.
3. In a bowl, mix ricotta, mozzarella, Parmesan, spinach, peaches, egg, garlic, salt, and pepper.
4. Tip: Gently fold peaches to prevent bruising.
5. Stuff each shell with the cheese and peach mixture.
6. Tip: Use a small spoon for even filling.
7. Spread marinara sauce in a baking dish. Arrange stuffed shells on top.
8. Drizzle with olive oil. Bake for 20 minutes until bubbly.
9. Tip: Broil for 2 minutes for a golden top.

Perfectly balanced, the creamy filling contrasts with the tangy marinara. Serve with a crisp white wine for a refreshing meal.

Peach and Turkey Meatballs

Mouthwatering and unique, these peach and turkey meatballs blend sweet and savory for a standout dish. Perfect for summer gatherings or a twist on weeknight dinners.

Ingredients

• 1 lb ground turkey, preferably dark meat for moisture
• 1 cup fresh peaches, finely diced
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, diced peaches, panko, egg, thyme, salt, pepper, and nutmeg. Mix gently until just combined; overmixing can toughen the meatballs.
3. Form the mixture into 1.5-inch balls, placing them on the prepared baking sheet. Tip: Wet hands slightly to prevent sticking.
4. Heat clarified butter in a large skillet over medium-high heat. Brown meatballs in batches, 2 minutes per side, ensuring not to overcrowd the pan.
5. Transfer browned meatballs back to the baking sheet. Bake for 10-12 minutes, or until internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
6. Let rest for 5 minutes before serving. Tip: The resting time allows juices to redistribute, ensuring moist meatballs.

Succulent and slightly sweet, these meatballs offer a tender bite with bursts of peach. Serve over a bed of wild rice or skewered with fresh peach slices for a playful appetizer.

Peach and Ham Stuffed Peppers

Kickstart your summer with these Peach and Ham Stuffed Peppers, a perfect blend of sweet and savory that’s sure to impress.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup diced smoked ham, preferably applewood-smoked
• 1 cup fresh peaches, peeled and diced
• 1/2 cup cooked quinoa
• 1/4 cup crumbled goat cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 375°F. Lightly brush bell peppers with 1 tbsp olive oil and place in a baking dish.
2. In a skillet over medium heat, warm remaining olive oil. Add ham and peaches, sautéing until peaches soften, about 3 minutes.
3. Stir in quinoa, thyme, and smoked paprika. Cook for 2 minutes, then remove from heat. Fold in goat cheese gently.
4. Divide filling evenly among peppers. Cover dish with foil and bake for 25 minutes.
5. Remove foil and bake for an additional 10 minutes, until peppers are tender and filling is golden.
6. Let rest for 5 minutes before serving. Season with salt and pepper as needed.

Serve these stuffed peppers with a drizzle of balsamic reduction for an extra layer of flavor. The combination of juicy peaches and smoky ham creates a delightful contrast, while the quinoa adds a satisfying texture.

Peach and Walnut Crusted Chicken

Kickstart your dinner with a dish that combines juicy peaches and crunchy walnuts for a unique twist on chicken. Perfect for summer evenings, this recipe brings a sweet and nutty flavor to your table.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup finely chopped walnuts
• 1/2 cup peach preserves
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season chicken breasts evenly with sea salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3 minutes per side until golden brown.
4. Transfer chicken to the prepared baking sheet. Tip: Letting chicken rest before baking ensures even cooking.
5. In a small bowl, mix peach preserves and Dijon mustard. Brush mixture over each chicken breast.
6. Sprinkle chopped walnuts evenly over the chicken, pressing lightly to adhere. Tip: Toast walnuts beforehand for extra crunch.
7. Bake for 20 minutes or until chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer for accuracy.
8. Let chicken rest for 5 minutes before serving.

Resulting in a dish with a crispy walnut crust and a tender, juicy interior. Serve alongside a crisp green salad or roasted vegetables for a balanced meal.

Peach and Blue Cheese Burger

Bold flavors collide in this Peach and Blue Cheese Burger, a summer staple that balances sweet and savory with every bite.

Ingredients

• 1 lb ground chuck (80/20 blend)
• 1 tbsp clarified butter
• 1 ripe peach, thinly sliced
• 2 oz crumbled blue cheese
• 1 tbsp balsamic glaze
• 1 tsp Dijon mustard
• 2 brioche buns, toasted
• Sea salt and freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Divide ground chuck into two equal portions; gently form into patties, seasoning both sides with sea salt and black pepper.
3. Grill patties for 4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. During the last minute of cooking, top each patty with crumbled blue cheese to melt slightly.
5. In a skillet over medium heat, melt clarified butter and sauté peach slices for 2 minutes per side until caramelized.
6. Spread Dijon mustard on the bottom half of each toasted brioche bun.
7. Place cheeseburger on the bun, top with caramelized peach slices, and drizzle with balsamic glaze.
8. Cover with the top bun and serve immediately.

Rich and creamy blue cheese melts into the juicy burger, while the peach adds a caramelized sweetness. Try serving with a side of arugula salad for a peppery contrast.

Peach and Avocado Sushi Rolls

Even the most adventurous eaters will be surprised by the fusion of sweet and creamy in these rolls. Perfect for summer, they’re a refreshing twist on traditional sushi.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp sea salt
• 2 ripe peaches, thinly sliced
• 1 ripe avocado, thinly sliced
• 4 sheets nori
• 1 tbsp toasted sesame seeds
• 1/2 cup pickled ginger, for serving
• 2 tbsp soy sauce, for serving

Instructions

1. Combine sushi rice and water in a rice cooker. Cook on the ‘sushi’ setting for 18 minutes. Let stand for 10 minutes after cooking.
2. While rice cooks, mix rice vinegar, sugar, and sea salt in a small saucepan. Heat over low until sugar dissolves, about 2 minutes. Cool to room temperature.
3. Transfer cooked rice to a large bowl. Gently fold in vinegar mixture with a rice paddle. Fan rice to cool to body temperature.
4. Lay a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly over nori, leaving a 1-inch border at the top.
5. Arrange peach and avocado slices in a line across the center of the rice. Sprinkle with sesame seeds.
6. Roll tightly using the bamboo mat, pressing gently to seal the edge with a bit of water if needed.
7. Repeat with remaining nori sheets and filling.
8. Use a sharp, wet knife to slice each roll into 8 pieces. Wipe knife between cuts for clean slices.
9. Serve with pickled ginger and soy sauce on the side.

Great for a light lunch or appetizer, these rolls offer a creamy texture from the avocado balanced by the peach’s juiciness. Try garnishing with edible flowers for an extra touch of elegance.

Conclusion

Craving something sweet yet savory for dinner? Our roundup of 18 Delicious Peach Dinner Recipes offers a treasure trove of ideas to spice up your meals. From hearty mains to light salads, there’s something for every palate. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

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