10 Peachy Recipes for Summer

Find endless inspiration for the peachiest summer ever in these 10 simple recipes.

1. Buttermilk Peach Popsicles

Blend 2 peaches with 3⁄4 cup of buttermilk, 1⁄2 cup of honey, 1⁄4 cup of heavy cream, and 1⁄4 teaspoon of salt. Finely chop a third peach and stir in. Pour mixture into popsicle molds and freeze until set, 6 to 8 hours.

2. Easy-Peasy Peach Crumble

In a baking dish, combine 6 sliced peaches, 1⁄4 cup of sugar, and juice of half a lemon; add a few pinches of salt, cinnamon, and ginger. In a bowl, combine 1 cup of flour, 1 cup of sugar, 1 stick of melted butter, and a pinch of salt to make crumbs. Sprinkle crumbs over peaches and bake at 375 F for 45 minutes, until topping is golden and peaches are bubbling. Serve warm with vanilla ice cream.

3. Peach-Ginger Ice Cream Float

Poach 2 peaches in boiling water for 1 minute, then submerge in ice water. Skin and slice into 1⁄4-inch wedges. Bring to a boil in a saucepan with 1 can of ginger beer, then cover and simmer for 5 minutes, until tender. Let cool. Divide peaches into two tall glasses and add 1 tablespoon of poaching liquid to each glass. Top off glasses with two scoops of vanilla ice cream and another can of ginger beer. Serve with spoons and straws.

4. Peach-Burrata Salad

Slice a peach and serve with 4 sliced heirloom tomatoes, an 8-ounce ball of fresh burrata, and a few basil and mint leaves. Drizzle with a balsamic glaze (simply simmer balsamic vinegar until reduced by half).

5. Peach Chutney

Poach 4 pounds of peaches in boiling water for 30 seconds, then submerge in ice water. Skin and dice into 3⁄4-inch pieces. In a cast-iron skillet, simmer 1 slivered red onion with 3 cups of brown sugar, 1 cup of apple cider vinegar, 2 tablespoons of minced fresh ginger, and 12 cardamom pods, lightly cracked, until onion is slightly softened. Add peaches, 2 chiles, and a pinch of salt and simmer until peaches are translucent, about 1 hour. Can chutney and refrigerate for up to 6 months. Serve with pork chops or grilled cheese sandwiches.

6. Peach Compote

Bring 2 cups of peaches, chopped into 1⁄2-inch squares, 1/3 cup of sugar, and 2 teaspoons of fresh lemon juice to a boil in a saucepan over medium heat, stirring constantly. Simmer for 10 minutes, stirring occasionally. Let cool. Serve over pancakes, French toast, and yogurt.

7. Peach Relish

Mince 1 garlic clove and 1 serrano pepper, seeded. Pound into a paste in a mortar and pestle with 2 tablespoons of light brown sugar. Transfer to a bowl. Mix in 3 tablespoons of fish sauce and 2 tablespoons each of fresh lime juice and water. Add 3 peaches, peeled and finely diced, along with 1⁄4 cup of chopped cilantro and 2 tablespoons of chopped mint. Serve over grilled fish or shrimp tacos.

8. Peach Syrup

Bring 1 cup of water, 1 cup of sugar, and 2 peaches to a boil in a small saucepan. Lower heat and stir, crushing peaches, until sugar dissolves. Remove from heat and steep for half an hour. Strain and pour into a glass flip-top bottle. Add your syrup to iced tea to make peach sweet tea.

9. Stone Fruit Slaw

Whisk up 1 tablespoon each of grated ginger, light brown sugar, unseasoned rice vinegar, and vegetable oil, plus 1⁄4 teaspoon each of curry powder and crushed red pepper. Add 2 finely sliced scallions and 1 1⁄2 pounds of peaches and any other stone fruit. Add salt and pepper to taste.

10. Summer Peach Salsa

Dice and combine 3 peaches, 1⁄2 bell pepper, 1/3 cup red onion, 1⁄2 cup cilantro, and 1 jalapeño. Add juice from 1 lime and sea salt and pepper to taste. Let sit for 15 minutes. Serve with tortilla chips or the perfect summery tacos.