I don’t there’s a bad way to enjoy peaches (and nectarines).
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Underripe.
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Also, mealy or bruised.
It just means they’re more crunchy.
Which, in the grand scheme of things, is still a good thing. At least when it comes to peaches.
They work in some salads, like with nuoc cham or maybe with some lemon juice and chaat masala.
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peaches coming in now here - very juicy this year.
my own pref:
Peach Cobble
4 large or 5-6 smaller peaches, soft
peel, slice, macerate with 1/4 cup sugar in fridge 2 hrs to overnight
pre-heat oven to 400’F
melt 1/2 stick (1/4 cup) butter
in a bowl mix
1/2 cup - 65 g - AP flour
1 tsp baking powder - 5 g
1/4 cup (25 g) white sugar + one cup (105 g) brown sugar
pinch of salt
almond extract or nutmeg (optional)
when oven is ready, add 1/2 cup (115 ml / 116 g) milk to dry ingredients, mix
pour melted butter in pan
pour batter into pan
add sliced peaches - arrange to cover entire pan
bake 25-35 minutes - batter should rise to top and brown
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I saved this from Chowhound, back in the day… don’t know who shared it but it’s a favorite around here and works with any juicy stone fruit or berries or a mixture. I have cut back on the sugar from the original recipe.
Easy Peach Crisp
For the topping:
1/2 cup packed light brown sugar
3/4 cup rolled oats (not instant)
1/3 cup plus 2 tablespoons all-purpose flour or almond flour
3/4 teaspoon ground cinnamon
1/8 teaspoon fine salt
6 tablespoons cold unsalted butter, cut into small pieces
For the filling:
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons cornstarch
1/4 teaspoon vanilla extract
1/8 teaspoon fine salt
2 pounds ripe but firm peaches (about 5 medium peaches), peeled, halved, pitted, and cut into 1/2-inch-thick slices
Directions
Heat the oven to 425°F and arrange a rack in the middle.
Place all of the topping ingredients in a large bowl. With your fingertips, blend the butter pieces into the dry ingredients until large clumps form and the flour and butter are completely incorporated, about 3 minutes. (I grate the butter in.) Crumble the clumps into small pieces the size of kidney beans, then refrigerate the streusel while you make the filling for the pie.
Place the brown sugar, lemon juice, cornstarch, vanilla, and salt in a large bowl and whisk to combine. Add the peaches and stir until evenly coated.
Transfer the mixture to an 8-by-8-inch glass or ceramic baking dish and arrange it in an even layer. Sprinkle the reserved topping evenly over the peaches.
Bake until the topping is browned and crisp, about 20 to 25 minutes. Place the dish on a wire rack to cool for at least 30 minutes before serving.
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Eating out of hand if really, really tasty, otherwise fresh peach ice cream like we used to make at summer camp.
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Fresh Peach Vinaigrette
Makes over ¾ cup
- 1 very ripe peach, pit removed, cut into chunks (no need to peel)
- 1 heaping tablespoon roughly chopped shallot
- ¼ cup Champagne vinegar
- 1 tablespoon good Balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- ⅛ teaspoon cayenne
Place all ingredients in a mini food processor and process until smooth. Taste and adjust salt, honey, vinegar. delicious on just about any salad with fruit, nuts, salty cheese, or a little prosciutto: Just toss the greens with some dressing, then top with the rest of your ingredients and drizzle on a bit more vinaigrette. This is so delicious.
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I’ve not made this, but it does look tempting!
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Just made a batch for later.
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quick simple ‘peach cobbler’
our locals are coming in strong - bit more sliced peach volume than ideal, but . . .
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That does look really tasty!
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Finally got to the peach/nectarine farm!
My sisters peach bread recipe goes like this:
INGREDIENTS
113 grams / 1/2 cup butter, melted
330 grams / 1 1/4 cup peaches, diced into nearly a puree
165 grams / 3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs and one egg yolk
210 grams / 1 1/2 cup ap flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
METHOD
Mix all the ingred listed above.
Pour batter into a parchment lined 9x5 loaf pan.
Top with peach slices and bake at 350°F for 45-55 minutes.
Once it completely cools, slice.
Sometimes she turns this bread into French toast but mostly serves with ice cream.
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Peach slab pie is on the docket today. Easy for a group. Found a video on YT to follow.
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Peach slab pie sounds so good! Please share the deets after baking. 
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This is the instructions I’m giving a try. A number of prep steps but evaporating the peach filling liquid into a deeply flavored fruit purée stovetop that ups the final fillings flavor got my attention.
I have seen glowing reviews of Clare’s baking talents so I feel good about the chances. Hate to waste my farm picked peaches.
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Oh I cannot WAIT to make this! I wish I wasn’t sitting on a plane right now or i would make it today!
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Best laid plans. My sister made her peach loaf way before I got going on a slab pie. So I look forward to seeing yours!
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