Peach Recipe

Prepare peaches

Bring a medium pot of water to a rolling simmer. Score a small X on the bottom of each peach. Immerse peaches in simmering water for 30–45 seconds, then immediately transfer to an ice bath to stop cooking. When cool, peel skins off starting at the X; halves should slip away easily. Pit and roughly chop the peaches until you have about 4 cups chopped.

Cook and macerate

Place the chopped peaches in a medium saucepan with 1 tablespoon granulated sugar and 1 teaspoon lemon juice. Cook over medium-low heat, stirring occasionally, until peaches break down and release juices, about 6–8 minutes. If the mixture seems dry, add up to 2 tablespoons water.

Optional stabilization

If you want a slightly thicker, more stable purée (good for sauces or desserts), make a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Stir the slurry into the warm peach mixture and simmer gently for 1–2 minutes until it thickens slightly. Remove from heat.

Blend and finish

Let the cooked peaches cool for 5–10 minutes, then transfer to a blender or use an immersion blender and puree until completely smooth (or leave some texture if preferred). Stir in 1 teaspoon vanilla extract and a pinch of kosher salt to brighten the flavor. Taste and add up to 1 additional tablespoon sugar or a squeeze more lemon if needed.

Strain (optional)

For an ultra-smooth, delicate peach flavor, press the purée through a fine-mesh sieve using a spatula; discard solids. Chill the purée before serving or using in recipes.

Use the peach purée as a sauce for desserts, a base for cocktails or mocktails, or spoon over yogurt or ice cream. Garnish with 1/2 cup fresh peach slices and mint leaves if desired. Keeps refrigerated in an airtight container for up to 4 days.