Muddled, grilled, poached, or fresh off the pit, there's more than one way to enjoy summer's fresh peaches
1 of 17Photo by Leigh Beisch
Great peach recipes
Step 1: Pick the perfect peach
The best recipes start with the freshest ingredients, and peaches, naturally, are no exception. Stone fruits come into season in summer, so now's the time to nab them at your local farmers' market. Here are our favorite peaches available around the West.
Donut peaches: White; small and squat; low acidity
Halloween peaches: Yellow; large and full flavored
Indian blood cling peaches: Yellow; sweet-tart
O’Henry peaches: Yellow; good even underripe
Snow beauty v: White; delicate, floral, juicy
Click ahead for how to use them...
2 of 17Photo by Leigh Beisch; recipe by Amy Machnak
A play on the Tom Collins. We muddle (mash) ripe peaches and shake them with peach-flavored vodka.
Peach Lingo: Peaches are called freestone or clingstone, depending on how strongly the pit is attached. Freestone fruit, which easily separates from the pit, is great for eating fresh, poaching, and grilling. Clingstones typically need to be cut away from the pit and are best puréed or turned into preserves.
7 of 17Photo by Leigh Beisch; recipe by Amy Machnak
Vanilla and Riesling Poached White Peaches
White peaches turn a soft shade of pink when poached.
Peach-peeling secret: Fuzz is a beloved characteristic of the peach, but when cooked, it can become tough. Remove the skin easily by scoring an X into the top and bottom of the fruit with a paring knife. Ease it into a pot of boiling water for 20 seconds, then transfer to a bowl of ice water. Rub skin at the X to loosen; then rub it off.
Very ripe peaches are the flavor secret to this simple ice cream. Reader Patti Devlin uses unpeeled peaches because she likes the flavor the skins add. Our tasters preferred the smoother texture that results from peeling the fruit. It's your choice.