Peaches Recipe

Select ripe peaches: they should give slightly to gentle pressure and have a fragrant peach aroma. Rinse under cold water and dry. Serve whole as a simple snack or use in recipes below.

Prep peaches

Wash peaches, cut each in half through the pit, twist to separate halves and remove pits. If peaches are very soft, work gently to keep halves intact.

Heat grill or skillet

Preheat an outdoor grill or a heavy skillet/grill pan over medium-high heat until hot (about 5 minutes).

Coat peaches

In a bowl, combine 2 tbs olive oil or melted butter with 2 tbs brown sugar and 1 tsp cinnamon. Brush cut sides of the peach halves with the mixture and lightly oil the skin side to prevent sticking.

Grill

Place peaches cut-side down on the hot grill or pan. Cook for 3–4 minutes without moving until grill marks form and the fruit softens. Flip and grill skin-side 2 minutes just to warm through. Total time ~5–7 minutes.

Finish

Remove peaches to a plate, let rest 1 minute. Serve warm with a dollop of yogurt/mascarpone, a drizzle of honey or maple syrup, a sprinkle of toasted nuts and mint leaves.

Make poaching syrup

In a medium saucepan, combine 2 cups water, 1 cup sugar, 2 tbs lemon juice, 1 tsp vanilla (or seeds from 1 vanilla bean) and 1 cinnamon stick if using. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Poach peaches

Add peeled, halved peaches to the simmering syrup, making sure they are mostly submerged. Reduce heat to low and simmer gently for 6–8 minutes for tender but intact peaches, or 10–12 minutes for very soft peaches. Rotate halves once for even cooking.

Cool and store

Remove the saucepan from heat and let peaches cool in the syrup to room temperature. Transfer peaches and syrup to a container and chill in the refrigerator. Poached peaches keep 3–4 days refrigerated and are excellent over yogurt, ice cream or on toast.

To serve whole peaches: slice or halve just before eating; add a spoonful of yogurt or ricotta, drizzle 1–2 tbs honey or maple syrup, sprinkle 1 tbs toasted nuts, finish with lemon zest and a mint leaf per peach.

For grilled peaches: serve 1 grilled half per person as a dessert or side, topped with 2 tbs yogurt/mascarpone, 1 tsp honey and a few nuts.

For poached peaches: spoon peaches and a little syrup into bowls; add a dollop (2 tbs) of yogurt/mascarpone, a drizzle of honey, nuts and mint to serve 2 peaches per person.