I don’t like peaches, but I’ve been mildly obsessing over making a tomato tarte tatin, so it struck me that a peach tarte tatin might also be interesting. Also we peach upside down cake. So clearly my mind is on upside down things at the moment 
On a different note, what about a peach shrub? Good way use bruised or overripe fruit if you end up there
The crispy peach cobbler is also a favorite in our household.
I make it several times each summer, sometimes with peaches and sometimes with nectarines.
I make a half recipe because we’re a family of two.
I don’t reduce the sugar.
I love that one, too! Though I recently made the brown butter peach cobbler from Handle the Heat and that got even bigger raves from the family. (I do not include the spices she does. I want to taste just “peachiness”).
I also love the crispy peach cobbler and halve it
Do you have a link for the brown butter one @adawks ? Thanks!
My two favourite things that I’ve done with peaches this year was a peach sorbet that’s ridiculously easy and doesn’t require churning or anything and a peach cobbler too served with macerated blackberries and a vanilla whipped cream which was gorgeous as the tart blackberries really complemented the sweetness of the cobbler and cream.
I recall you disliking the peach frozen yogurt, but don’t remember exactly why. I made it a few years ago, and was bowled over by it. Not having made it since, I went back to my notes this morning and compared them to the book, and realize I’m going to be no use at all to you here.
When I made it, I somehow subbed cream for the water:
1 ½ c. peach puree
½ c. cream
¾ c. sugar
1 c. whole milk yogurt
Lemon juice
No wonder I loved it! I’ve no note at all about how I made the peach puree. I suspect I had been making it for some other purpose, and used it up the excess on a frozen “yogurt”?
In any case, I’m going to try and duplicate the thing here including the cream. Most likely, I’ll just peel the peaches and process thoroughly in a blender without cooking them.
So sorry not to be of any help!
Where do you go for peaches? Somewhere in Wenatchee? We go to Stutzman Ranch for cherries, although these last few years between bad winters and covid, it’s been a bust.
You’ve got a lot of baked/cooked preps going. I’d probably dehydrate a bunch as hiking food.
I went to the costco near my home and they still had the pistachio cream. Bought 2 and they also had haselnut cream made by the same company, bought 1. My dh just rolled his eyes when i came home. Bet he wont be rolling his eyes when i bake something using those creams.
Great buy, I paid $3 lb. at our local orchard yesterday for a box of Red Haven. They are delicious though.
The recipe you originally linked to was:
The results I got were that (1) not that peachy, even using very good local peaches and (2) not scoopable at all. It was very hard to get out of the container, basically had to be “chipped” off.
Got it. Yes, I swapped out the water for cream.
I made another batch of batter this morning, using cream, and added 2 T. peach brandy for fun. I’ll run it through the machine tomorrow, and post results on the frozen treats thread once it has ripened.
super appreciate it!
We don’t go as far as Wenatchee, just those two fruit stands at Peshastin. I prefer to shop at Prey’s, but if I have to, I’ll shop at Smallwood’s (although that roadside attraction/theme park drives me nuts).
Yesterday, I substituted peaches in the Rustic Fruit Desserts recipe, Apricot Raspberry Cobbler. The dough didn’t rise up through all my super juicy peaches, so I just kept baking it until a thermometer read 200 degrees. It was in a buttered porcelain dish and the dough browned beautifully on the bottom, it was puffy, soft and delicious with the peach and raspberry on top. Will not hold over until the next day though. We took it to family and they gobbled it up last night with a little vanilla bean ice cream.
Yes to the food dryer! It’s my usual go-to when I have more of a good thing than I can handle. 
Forgive me for plugging Willie’s Crisp again but it’s so easy, so good. You can use any combo of fruit but they think mixtures are better. I’d do bite size peeled peaches, blackberries, blueberries.
I haven’t seen the hazelnut one. I did grab another dulce de leche as well the other day, as it’s been hard to find.
I’ll have to look up Peshastin. But Smallwood - interesting. Our local Bellingham garden stand Joe’s Garden brings in all their stone fruit from Smallwood. It’s ok. I prefer Martin Family Orchard, which comes to our weekly farmers market. Have you tried them? They do a lot of Farmers markets and may have one nearer to you…
Here you go! Let me know what you think if you make it.
