18 Delicious Peach Recipes for Summer

Unleash the sweet, juicy flavors of summer with our roundup of 18 delicious peach recipes! Whether you’re craving a refreshing dessert, a savory main, or a delightful snack, these dishes celebrate the season’s bounty in every bite. Perfect for home cooks looking to add a little sunshine to their meals, this list is your ticket to peach perfection. Dive in and discover your new favorite recipe today!

Peach Cobbler

Nothing says summer quite like a bubbling, golden peach cobbler fresh out of the oven. This dessert is a hug in a dish, with juicy peaches and a buttery topping that’ll have you forgetting all about your diet. Let’s dive into making this crowd-pleaser that’s as easy as pie (but let’s be real, way easier).

Ingredients

• For the peach filling:
  • 6 cups fresh peaches, peeled and sliced
  • 1 cup granulated sugar
  • 1/4 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
• For the cobbler topping:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup boiling water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix the peaches, 1 cup sugar, cinnamon, lemon juice, and cornstarch until well combined. Pour into the prepared baking dish.
3. In another bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Stir in the melted butter until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the peach mixture. Drizzle the boiling water over the topping (this helps create a crispy crust).
5. Bake for 45-50 minutes, or until the topping is golden brown and the peach filling is bubbly.
6. Let the cobbler cool for at least 10 minutes before serving to allow the filling to thicken.

The magic of this peach cobbler lies in its contrast: a crispy, sugary top giving way to soft, fragrant peaches beneath. Serve it warm with a scoop of vanilla ice cream for that classic combo, or get adventurous with a dollop of whipped cream and a sprinkle of nutmeg. Either way, it’s a summer night’s dream on a plate.

Grilled Peaches with Honey

Craving something sweet that’s a breeze to whip up? Grilled peaches with honey are your golden ticket to dessert heaven, offering a smoky-sweet vibe that’ll make your taste buds do a happy dance.

Ingredients

• For the peaches:
  • 4 ripe peaches, halved and pitted
  • 2 tbsp olive oil
• For the topping:
  • 1/4 cup honey
  • 1/2 tsp cinnamon
  • 1/4 cup crumbled goat cheese (optional)
  • 1/4 cup chopped pecans (optional)

Instructions

1. Preheat your grill to medium-high heat (about 375°F). Tip: A clean grill prevents sticking, so give those grates a quick brush.
2. Brush each peach half lightly with olive oil. This little step is the secret to those gorgeous grill marks.
3. Place peaches cut side down on the grill. Grill for 3-4 minutes until you see those char lines and the peaches start to soften.
4. Flip the peaches and grill for another 3 minutes. Tip: If they’re sticking, they’re not ready to flip. Patience is key!
5. Remove peaches from the grill and drizzle with honey. Sprinkle with cinnamon, and if you’re feeling fancy, top with goat cheese and pecans. Tip: The contrast of cool cheese and warm peaches is *chef’s kiss*.

Let these beauties cool for a minute before diving in. The peaches should be tender with a slight bite, the honey adding a glossy sweetness that’s downright addictive. Serve them solo or with a scoop of vanilla ice cream for that extra oomph.

Peach Smoothie

Dive into the juiciest, most refreshing peach smoothie that’ll make your taste buds dance like nobody’s watching! Perfect for those scorching summer days or when you’re just pretending to be healthy.

Ingredients

• For the smoothie:
  • 2 cups frozen peach slices
  • 1 ripe banana, peeled
  • 1/2 cup Greek yogurt
  • 1/2 cup almond milk
  • 1 tbsp honey
  • 1/2 tsp vanilla extract

Instructions

1. Gather all your ingredients and a blender. Trust me, you don’t want to start blending only to realize you forgot the honey.
2. Add the frozen peach slices, banana, Greek yogurt, almond milk, honey, and vanilla extract to the blender. The order doesn’t matter, but starting with the frozen peaches helps them blend more evenly.
3. Blend on high for 30 seconds, then stop and scrape down the sides with a spatula. This ensures everything gets perfectly smooth without any rogue peach chunks.
4. Blend again for another 30 seconds or until the mixture is silky smooth. If it’s too thick, add a splash more almond milk; too thin, toss in a few more peach slices.
5. Pour into your favorite glass and serve immediately. For an extra fancy touch, garnish with a fresh peach slice or a sprinkle of cinnamon.

Yum! This peach smoothie is like a creamy, dreamy cloud with a sweet peach punch. Serve it in a hollowed-out peach for an Instagram-worthy breakfast or a quick dessert that’ll have everyone asking for seconds.

Peach and Blueberry Pie

There’s nothing quite like the sweet, juicy rebellion of biting into a peach and blueberry pie in the middle of summer—it’s like the fruits teamed up to overthrow your diet, and honestly, we’re here for it.

Ingredients

• For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and diced
  • 1/4 to 1/2 cup ice water
• For the filling:
  • 4 cups fresh peaches, peeled and sliced
  • 2 cups fresh blueberries
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
• For the topping:
  • 1 egg, beaten
  • 1 tbsp granulated sugar

Instructions

1. In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 tsp salt.
2. Add 1 cup chilled, diced unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add 1/4 to 1/2 cup ice water, stirring until the dough just comes together. Tip: Don’t overwork the dough, or your crust will be tough.
4. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat your oven to 375°F (190°C).
6. In another large bowl, gently toss 4 cups sliced peaches, 2 cups blueberries, 3/4 cup sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, 1 tsp vanilla extract, and 1/2 tsp cinnamon until well combined.
7. Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer the crust to the plate, trim the edges, and pour in the fruit filling.
8. Roll out the second dough disk and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust to vent.
9. Brush the top crust with 1 beaten egg and sprinkle with 1 tbsp sugar. Tip: This gives your pie a beautiful golden shine.
10. Bake for 50-60 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

Fresh out of the oven, this pie is a symphony of textures—flaky crust, tender fruit, and just enough gooeyness to make every forkful a little adventure. Serve it warm with a scoop of vanilla ice cream for the ultimate summer indulgence.

Peach Salsa

Peachy keen, right? Let’s dive into making a salsa that’s as vibrant and lively as your summer playlist. This peach salsa is the perfect blend of sweet, spicy, and everything nice, guaranteed to jazz up your chips, tacos, or even grilled chicken with minimal effort and maximum flavor.

Ingredients

• For the salsa:
• 2 cups diced peaches (about 3 medium peaches)
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and finely diced
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp salt

Instructions

1. In a large bowl, combine the diced peaches, red onion, cilantro, and jalapeño. Tip: For less heat, use only half the jalapeño or omit it altogether.
2. Add the lime juice, honey, and salt to the bowl. Tip: Fresh lime juice is key here—bottled just doesn’t bring the same zing.
3. Gently toss all the ingredients until well combined. Tip: Let the salsa sit for 10 minutes before serving to allow the flavors to meld beautifully.

Absolutely bursting with freshness, this peach salsa is a textural dream—crisp, juicy, and just the right amount of chunky. Serve it atop grilled fish for a sweet-and-spicy twist or alongside crispy tortilla chips for the ultimate snack attack.

Peach Jam

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Ingredients

• For the jam:
  • 4 cups peeled, pitted, and chopped peaches
  • 2 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract

Instructions

1. In a large pot, combine the peaches, sugar, and lemon juice. Stir well to mix.
2. Let the mixture sit for 30 minutes to allow the peaches to release their juices.
3. After 30 minutes, place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
4. Once boiling, reduce the heat to low and simmer for 40 minutes, stirring frequently to prevent sticking.
5. After 40 minutes, remove the pot from the heat and stir in the vanilla extract.
6. Let the jam cool slightly before transferring it to sterilized jars.
7. Seal the jars and let them cool completely at room temperature before storing.

**Tip:** For a smoother jam, use an immersion blender to puree the mixture before adding the vanilla extract.

**Tip:** To test if the jam is ready, place a small amount on a cold plate. If it wrinkles when pushed with a finger, it’s done.

**Tip:** Sterilize your jars by boiling them in water for 10 minutes before filling.

Rich in flavor and bursting with summer sweetness, this peach jam is a versatile delight. Spread it on toast, swirl it into yogurt, or gift it to a friend to spread the joy.

Peach Ice Cream

Peachy keen, folks! If you’re looking to beat the summer heat with a scoop of something spectacular, this homemade peach ice cream is your ticket to bliss. It’s creamy, dreamy, and packed with juicy peach flavor that’ll make you want to do a happy dance.

Ingredients

• For the peach puree:
  • 2 cups fresh peaches, peeled and diced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

1. In a blender, combine the diced peaches, 1/4 cup sugar, and lemon juice. Blend until smooth to create the peach puree. Set aside.
2. In a large bowl, whisk together the heavy cream, whole milk, 3/4 cup sugar, vanilla extract, and salt until the sugar is completely dissolved.
3. Gently fold the peach puree into the ice cream base until well combined. For a smoother texture, strain the mixture to remove any peach pulp.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.
6. Tip: For an extra peach punch, swirl in some additional diced peaches before freezing.
7. Tip: No ice cream maker? No problem! Pour the mixture into a shallow dish and freeze, stirring every 30 minutes for the first 2-3 hours to break up ice crystals.
8. Tip: Serve with a sprinkle of cinnamon or a drizzle of honey for a delightful twist.

Unbelievably creamy and bursting with fresh peach flavor, this ice cream is a summer staple. Try serving it sandwiched between two peach slices for a fun, fruity take on the classic ice cream sandwich.

Peach and Prosciutto Salad

Dive into a salad that’s a perfect blend of sweet, salty, and downright delicious—your taste buds won’t know what hit them! This Peach and Prosciutto Salad is the summer fling you’ll want to keep around all year, with its juicy peaches and crispy prosciutto playing the lead roles in this edible rom-com.

Ingredients

• For the salad:
  • 2 cups mixed greens
  • 1 large peach, sliced
  • 2 oz prosciutto, torn into pieces
  • 1/4 cup crumbled goat cheese
  • 2 tbsp toasted almonds
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. Lay the prosciutto pieces on a baking sheet lined with parchment paper. Bake for 10-12 minutes until crispy. Let cool.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well combined. Tip: For a smoother dressing, slowly drizzle in the olive oil while whisking.
3. In a large salad bowl, combine mixed greens, sliced peach, and toasted almonds. Tip: To prevent the peaches from browning, toss them in a little lemon juice before adding to the salad.
4. Add the crispy prosciutto and crumbled goat cheese to the salad. Tip: Tear the prosciutto with your hands for a more rustic look and better texture.
5. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Zesty, fresh, and with a crunch that’ll make you swoon, this salad is a textural dream. Serve it on a sunny patio with a chilled glass of rosé for the ultimate summer dining experience.

Peach Margarita

Margaritas just got a juicy upgrade with this Peach Margarita recipe that’s as easy to love as it is to make. Perfect for those days when you’re craving something sweet, tangy, and with just the right kick to make your taste buds dance.

Ingredients

• For the margarita:
• 2 cups fresh peaches, peeled and diced
• 1/2 cup silver tequila
• 1/4 cup triple sec
• 1/4 cup fresh lime juice
• 2 tbsp agave syrup
• 1 cup ice cubes
• For the rim:
• 1 tbsp coarse salt
• 1 tsp chili powder
• 1 lime, cut into wedges

Instructions

1. In a blender, combine the fresh peaches, tequila, triple sec, lime juice, agave syrup, and ice cubes. Blend on high speed until smooth, about 30 seconds. Tip: For a smoother texture, strain the mixture through a fine mesh sieve to remove any peach pulp.
2. Use a lime wedge to moisten the rim of each glass. Tip: For an even coating, dip the rim into a shallow plate mixed with coarse salt and chili powder.
3. Pour the blended peach margarita into the prepared glasses. Tip: Garnish with a fresh peach slice or a lime wheel for an Instagram-worthy presentation.

Outrageously refreshing, this Peach Margarita boasts a velvety texture with a perfect balance of sweet and tart flavors. Serve it poolside with a side of sunshine or as a festive centerpiece at your next backyard bash.

Peach and Raspberry Crumble

Craving a dessert that’s as fun to make as it is to eat? Look no further than this Peach and Raspberry Crumble, where juicy peaches and tart raspberries meet their match in a buttery, crunchy topping. It’s the kind of dish that’ll have you sneaking bites straight from the pan—no judgment here!

Ingredients

• For the fruit filling:
  • 4 cups sliced peaches (about 4 large peaches)
  • 1 cup raspberries
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
• For the crumble topping:
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish. This ensures your crumble doesn’t stick and makes cleanup a breeze.
2. In a large bowl, gently toss the sliced peaches, raspberries, granulated sugar, lemon juice, and vanilla extract until well combined. Tip: Let the fruit mixture sit for 10 minutes to macerate, enhancing the flavors.
3. Transfer the fruit mixture to the prepared baking dish, spreading it out evenly. No fruit left behind!
4. In another bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture resembles coarse crumbs. Tip: For extra crunch, squeeze handfuls of the topping to form clumps before sprinkling.
5. Sprinkle the crumble topping evenly over the fruit. Don’t press it down—let it stay loose and craggy for maximum texture.
6. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. Tip: Place a baking sheet underneath to catch any drips and save your oven from a sticky situation.

Kick back and let this crumble cool slightly before diving in. The contrast between the warm, gooey fruit and the crisp, buttery topping is nothing short of magical. Serve it with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it straight up—it’s that good.

Peach Glazed Chicken

Zesty and zippy, this Peach Glazed Chicken is the summer fling your taste buds didn’t know they needed. With a glaze so good, it’ll have you questioning why you ever settled for boring BBQ.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the peach glaze:
  • 1 cup peach preserves
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. Rub the chicken breasts with olive oil, then season both sides with salt and black pepper.
3. Place the chicken on the grill. Cook for 6-7 minutes on the first side, then flip.
4. While the chicken cooks, whisk together peach preserves, apple cider vinegar, soy sauce, garlic powder, and ground ginger in a small bowl.
5. After flipping the chicken, brush the top with the peach glaze. Cook for another 6-7 minutes.
6. Flip the chicken once more, brush the other side with glaze, and cook for an additional 2-3 minutes, or until the internal temperature reaches 165°F.
7. Remove the chicken from the grill and let it rest for 5 minutes before serving.

Delightfully sticky and sweet with a hint of tang, this chicken is a crowd-pleaser that pairs perfectly with a crisp salad or grilled corn. Try serving it over a bed of quinoa for a wholesome twist that’ll have everyone asking for seconds.

Peach and Basil Bruschetta

Ready to dazzle your taste buds with a twist on a classic? This Peach and Basil Bruschetta is like summer on a toast—sweet, savory, and downright irresistible. Perfect for those who think outside the tomato box!

Ingredients

• For the bruschetta:
  • 1 baguette, sliced into 1/2-inch pieces
  • 2 tbsp olive oil
  • 2 ripe peaches, diced
  • 1/4 cup fresh basil leaves, chopped
  • 1 tbsp balsamic glaze
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 4 oz goat cheese, softened
  • 1 tbsp honey

Instructions

1. Preheat your oven to 375°F (190°C). This ensures your bruschetta gets perfectly crispy without burning.
2. Arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil. Tip: A pastry brush works wonders here for even coverage.
3. Bake for 5-7 minutes, or until the edges are golden brown. Keep an eye on them—they go from golden to gone in seconds!
4. While the bread toasts, mix the diced peaches, chopped basil, balsamic glaze, salt, and pepper in a bowl. Let it sit to marry the flavors.
5. In another bowl, blend the softened goat cheese with honey until smooth. Tip: Microwave the goat cheese for 10 seconds if it’s too firm.
6. Once the bread is ready, spread a generous layer of the honeyed goat cheese on each slice.
7. Top with the peach and basil mixture. Drizzle with a little extra balsamic glaze for that gourmet touch.
8. Serve immediately. Tip: For an extra crunch, sprinkle with crushed pistachios right before serving.

Unbelievably fresh and bursting with flavor, this bruschetta is a symphony of sweet peaches, tangy goat cheese, and aromatic basil. Try serving it on a rustic wooden board for that Instagram-worthy picnic vibe!

Peach Pancakes

Alright, folks, let’s dive into the world of fluffy, fruity goodness with these peach pancakes that’ll make your taste buds do a happy dance. Perfect for those lazy Sunday mornings when you want to impress without the stress, these pancakes are like a hug in a pan.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
• For the peach topping:
  • 2 ripe peaches, sliced
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Lumps are okay; overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat as needed to prevent burning.
7. For the peach topping, melt butter in a saucepan over medium heat. Add peach slices, brown sugar, and cinnamon. Cook until peaches are soft and the sauce thickens, about 5 minutes. Tip: Stir occasionally to prevent sticking.
8. Serve the pancakes warm, topped with the peach mixture.

Heavenly fluffy with a sweet, caramelized peach topping, these pancakes are a game-changer. Try stacking them high with a dollop of whipped cream for an extra indulgent breakfast treat.

Peach and Ginger Tea

Dive into the delightful dance of flavors with our Peach and Ginger Tea, where the sweet whispers of peach meet the spicy kick of ginger in a cup that’s basically a party for your taste buds. Perfect for those who like their beverages with a side of personality and a dash of drama.

Ingredients

• For the tea base:
  • 4 cups water
  • 2 black tea bags
• For the peach and ginger infusion:
  • 2 ripe peaches, sliced
  • 1 inch fresh ginger, thinly sliced
  • 1/4 cup honey

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Once boiling, remove the saucepan from heat and add the 2 black tea bags. Let steep for 5 minutes for a robust flavor, then remove the tea bags.
3. While the tea is still warm, add the sliced peaches, ginger, and honey to the saucepan. Stir gently to combine.
4. Cover the saucepan and let the mixture infuse for at least 30 minutes at room temperature to allow the flavors to meld beautifully.
5. Strain the tea into a pitcher, pressing lightly on the peaches and ginger to extract all their juicy goodness.
6. Chill the tea in the refrigerator for 2 hours, or serve over ice immediately for a refreshing twist.

Kick back and savor the symphony of sweet and spicy notes in every sip. Serve this vibrant tea in mason jars with a slice of peach on the rim for an Instagram-worthy moment, or enjoy it as a soothing warm beverage by simply reheating gently on the stove.

Peach Stuffed Pork Chops

Yummy doesn’t even begin to cover these Peach Stuffed Pork Chops – they’re like summer decided to throw a party in your mouth, and everyone’s invited. Juicy, sweet, and with just the right amount of sass from the spices, this dish is here to make your weeknight dinners anything but boring.

Ingredients

• For the stuffing:
  • 1 cup diced peaches (fresh or canned)
  • 1/4 cup breadcrumbs
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the glaze:
  • 1/4 cup peach preserves
  • 1 tbsp water

Instructions

1. Preheat your oven to 375°F (190°C) and grab a baking dish that’s just the right size for your pork chops to snuggle in.
2. In a bowl, mix together the diced peaches, breadcrumbs, brown sugar, cinnamon, and nutmeg until it’s as friendly as a neighborhood block party.
3. Carefully cut a pocket into each pork chop – think of it as creating a little sleeping bag for the stuffing. Season the inside with salt and pepper.
4. Stuff each pork chop with the peach mixture, but don’t overstuff – nobody likes a burst seam. Secure with toothpicks if they’re being rebellious.
5. Heat olive oil in a skillet over medium-high heat. Sear the pork chops for 3 minutes per side until they’re golden and show-off worthy.
6. Transfer the pork chops to the baking dish. In a small bowl, whisk together peach preserves and water, then brush this glossy goodness over the chops.
7. Bake for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Let them rest for 5 minutes – patience is a virtue, especially here.

Every bite of these Peach Stuffed Pork Chops is a delightful contrast of tender meat and sweet, spiced peaches. Serve them atop a bed of wild rice or with a side of grilled asparagus to turn a simple meal into a feast for the senses.

Peach and Almond Tart

Who knew that combining the juicy sweetness of peaches with the nutty crunch of almonds could lead to such a delightful dance of flavors? This Peach and Almond Tart is your ticket to dessert heaven, with a buttery crust that’s begging to be devoured.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 tbsp ice water
• For the filling:
  • 3 large peaches, peeled and sliced
  • 1/2 cup almond flour
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
• For the topping:
  • 1/4 cup sliced almonds
  • 1 tbsp powdered sugar

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
2. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup diced unsalted butter, and 1/4 cup granulated sugar. Pulse until the mixture resembles coarse crumbs.
3. Add 1 large egg yolk and 2 tbsp ice water. Pulse until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Press the dough into a 9-inch tart pan, ensuring an even layer. Chill for 15 minutes to prevent shrinking.
5. Blind bake the crust for 10 minutes. Use pie weights or dried beans to keep the shape.
6. In a bowl, mix 1/2 cup almond flour, 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp almond extract. Spread over the crust.
7. Arrange 3 sliced peaches on top in a circular pattern. Sprinkle with 1/4 cup sliced almonds.
8. Bake for 25-30 minutes until the edges are golden and the peaches are tender. Tip: Cover with foil if the almonds brown too quickly.
9. Let cool for 10 minutes, then dust with 1 tbsp powdered sugar.

Light as a feather yet rich in flavor, this tart pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Peach BBQ Sauce

Oh, buckle up, buttercup, because we’re about to dive into a saucy affair that’ll make your taste buds do the tango! This Peach BBQ Sauce is the sweet, smoky, and slightly sassy condiment your summer grilling has been dreaming of.

Ingredients

• For the sauce:
• 2 cups fresh peaches, peeled and diced
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a medium saucepan over medium heat, combine the peaches, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper.
2. Bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: If the sauce starts to stick, reduce the heat slightly.
3. Once simmering, reduce the heat to low and let the sauce cook for 20 minutes, stirring every 5 minutes. Tip: The sauce should thicken slightly but still be pourable.
4. Remove the saucepan from the heat and let the sauce cool for 5 minutes.
5. Transfer the sauce to a blender and blend until smooth. Tip: For a chunkier sauce, blend for less time or use an immersion blender.
6. Pour the sauce into a jar or container and let it cool completely before using. The sauce will thicken as it cools.

Velvety with a kick, this Peach BBQ Sauce is the perfect balance of sweet and smoky. Slather it on ribs, drizzle it over grilled chicken, or heck, even spoon it straight from the jar—we won’t judge.

Peach and Coconut Popsicles

Howdy, popsicle lovers! If you’re dreaming of a tropical escape but your wallet says ‘staycation,’ these Peach and Coconut Popsicles are your ticket to paradise—no passport required. With just a few simple ingredients, you’ll be sipping on sunshine in no time.

Ingredients

• For the peach layer:
  • 2 cups fresh peaches, peeled and diced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
• For the coconut layer:
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp honey
  • 1 tsp vanilla extract

Instructions

1. In a blender, combine the peaches, sugar, and lemon juice. Blend until smooth. Tip: For an extra smooth texture, strain the mixture through a fine-mesh sieve.
2. Pour the peach mixture into popsicle molds, filling each one halfway. Freeze for 1 hour, or until the layer is firm to the touch.
3. While the peach layer freezes, whisk together the coconut milk, honey, and vanilla extract in a bowl until well combined. Tip: For a richer flavor, use full-fat coconut milk.
4. Once the peach layer is firm, pour the coconut mixture over the top, filling each mold to the top. Insert popsicle sticks and freeze for at least 4 hours, or until completely solid.
5. To unmold, run the molds under warm water for a few seconds to loosen the popsicles. Tip: If they’re stubborn, a quick twist usually does the trick!

Fancy a twist? These popsicles are a dreamy duo of sweet peach and creamy coconut, with a texture that’s both refreshing and indulgent. Serve them poolside for the ultimate summer vibe, or crumble them over a bowl of vanilla ice cream for a decadent dessert mashup.

Conclusion

From sweet pies to refreshing salads, these 18 peach recipes are your ticket to summer bliss. We hope this roundup inspires your kitchen adventures. Don’t forget to try your favorites, leave a comment sharing which recipe stole your heart, and spread the joy by pinning this article on Pinterest. Happy cooking!

Bella Bacinos