15 sweet peach recipes

You can never have too many perfectly ripe, beautiful golden peaches. But with such a short growing season and with a harvest of delicate peaches all at once the best thing you can do is gather as many as possible from the farmers' market or pick-your-own orchards and transform them into jams, chutneys, desserts, and even soup and salads.

Keep this list of peach recipes handy for the best days of late summer.

Pickles and Tea
Under ripe peaches combine with watermelon and a tangy dressing for a refreshing summer fruit salad.

1. Saucy peach and blueberry cobbler

The Runaway Spoon
Peaches and blueberries compliment each other well in baked goods, like this cobbler.

By Perre Coleman Magness, The Runaway Spoon

Serves 6 

4 medium sized peaches
2 cups blueberries
1 tablespoon lemon juice
1/4 cup butter, softened
1-1/4 cup sugar, divided
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt, divided
3/4 cup milk
1 tablespoon cornstarch
1 cup boiling water

1. Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish.

2. Slice the peaches and place in the baking dish. Add the blueberries and lemon juice and toss lightly to coat.

4. Cream the butter and 3/4 cups of sugar together in the bowl of a mixer until light and fluffy. Add the flour, baking powder and 1/4 teaspoon of salt alternately with the milk until the batter is well combined. Scrape down the sides of the bowl and beat in the vanilla. Spoon the batter over the fruit and spread to cover it evenly. A few berries poking through is fine.

5. Put more than a cup of water on to boil while you finish the dish. Do not boil one cup of water, as some will evaporate. You want one full cup of boiling water. Mix the remaining 1/2 cup sugar, cornstarch and 1/4 teaspoon salt together in a small bowl. Use a whisk or a fork, making sure the cornstarch is thoroughly combined. Sprinkle the sugar mixture over the batter in the pan. Pour 1 cup of boiling water over the top and immediately place in the oven. 

6. Bake for 45 minutes, until the top is golden and firm and a tester comes out clean, and the juices are bubbling around the edges. Remove from the oven and let rest for 10 minutes before serving.

Read the full post on Stir It Up!

1 of 15

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to CSMonitor.com.

You've read  of  free articles. Subscribe to continue.