Georgia Caprese Salad with lime vinaigrette
This Southern spin on an Italian classic screams summer. When it’s made with fresh, local peaches, you can’t top it.
PREP TIME: 15 minutes
YIELDS: 4 servings
Dressing
Juice and zest of 1 lime
1 tablespoon champagne or white wine vinegar
1 tablespoon water
1 tablespoon honey
½ teaspoon salt
1/4 cup olive oil
2 tablespoons chopped fresh mint
Salad
2 (4-ounce) balls fresh, water-packed mozzarella
4 ripe peaches, unpeeled, each cut into 8 wedges
½ cup fresh basil leaves
FIRST: To prepare dressing, combine lime juice, zest, vinegar, water, honey, and salt. Slowly
whisk in olive oil and set aside.
NEXT: Cut cheese into 1-inch pieces and gently toss with peaches and basil leaves.
LAST: Whisk mint into dressing and toss about 2 tablespoons (or more to taste) with salad.
Season with freshly cracked pepper and serve.
For a greener salad, toss with baby arugula or spinach.
Peach and Heirloom Tomato Salad Recipe
PREP TIME: 15 minutes
YIELDS: 2 servings
Ingredients:
 2 ripe peaches, pitted, sliced
 2 medium heirloom tomatoes
 4 Tablespoons of Olive or grapeseed oil
 1/2 teaspoon salt
 2 tablespoons of lemon juice
 3 teaspoons balsamic vinegar
 1/2 teaspoon fresh or dried thyme
 goat cheese

Directions:
1. In jar or medium bowl, combine vinaigrette ingredients well: oil, salt, lemon juice, balsamic
vinegar and thyme.
2. On plate, assemble sliced peaches, tomatoes, crumbled goat cheese. Drizzle with vinaigrette
on top.
Peach and Blackberry Pecan Crumble
PREP TIME: 20 minutes
COOK TIME: 45 minutes
YIELDS: 6-8 servings
Filling:
¼ cup sugar
3 tablespoons cornstarch
¼ teaspoon allspice
4 Georgia peaches, peeled and cut into ½-inch wedges
2 cups fresh blackberries, room temperature
Crumble:
2/3 cup all-purpose flour
½ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
4 tablespoons butter, softened
2/3 cup coarsely chopped pecans
FIRST: Preheat oven to 375°F. Grease a 9-inch baking dish with butter or cooking spray and set
aside. In a small bowl combine sugar, cornstarch, and allspice. Combine peaches and berries in
a large bowl and toss with sugar mixture. Spread evenly into baking dish and set aside.
NEXT: In a medium bowl, combine flour, sugar, cinnamon, and 1/8 teaspoon salt. Using the back
of a fork, incorporated butter into flour mixtures until it resembles small peas. Stir in pecans and
spread mixture evenly over fruit.
LAST: Bake for 45-50 minutes until fruit is bubbly and crust is golden brown. Serve with fresh
whipped cream or vanilla ice cream if desired.
Peach and Prosciutto Pizza with Blue Cheese
Sweet peaches and salty prosciutto are a delicious combination. These pizzas make a perfect starter or pair with a
simple salad for a light summer meal.
PREP TIME: 15 minutes
COOK TIME: 15 minutes
YIELDS: 8 servings
1 pound homemade or store bought pizza dough, room temperature
Cornmeal for sprinkling
2 peaches, pitted and sliced into thin wedges
6 very thin slices prosciutto, torn into pieces
3 ounces blue cheese, crumbled
small handful fresh basil leaves
olive oil to drizzle
FIRST: Preheat oven to 450°F. Sprinkle metal baking sheet lightly with cornmeal. Divide dough
in half and stretch pizza dough into two thin rounds.
NEXT: Place on cookie sheet and bake for 5 minutes. Remove from oven, top with prosciutto and
peaches. Crumble cheese over pizza, leaving a ½-inch border around edges.
LAST: Return pizza to oven and bake until crust is browned, about 10 minutes. Drizzle with olive
oil and top with basil leaves. Slice pizza into wedges and serve.
Peach Cobbler
From the Glass Onion, Charleston, South Carolina
COOK TIME: 60 minutes
YIELDS: 8-10 servings
INGREDIENTS
For the filling
Softened butter, for pan
4 cups peaches, peeled and chunked
¼ cup sugar
2 tbsp. honey
2 tbsp. corn starch
Zest and juice of 1 lemon
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground allspice
1 tsp. kosher salt
½ tsp. vanilla extract
For the topping
1 ¼ cups self-rising flour
1 ¼ cups sugar
1 tsp. kosher salt
8 tbsp. (1 stick) unsalted butter, cut into small pieces, then softened
¾ cup buttermilk
PREPARATION Preheat oven to 400 degrees. Grease a 9-by-13-inch baking dish with softened
butter. Combine all of the filling ingredients in a large bowl; stir to combine. Transfer to greased
baking dish. To make the topping, whisk together flour, sugar, and salt in a large bowl. Add the
butter and work into the dry ingredients, rubbing together with your hands, until the mixture
resembles wet sand. Add buttermilk and stir to combine. Then top the fruit with large spoonfuls of
the batter. (The batter does not need to cover the fruit entirely; it will expand during the baking
process.) Bake for about an hour or until the top is golden brown and the dough has cooked
through. If top becomes too brown and dough still needs to cook more, cover with foil.
Peach Simple Syrup
1 cup sugar
1 cup water
2 to 3 ripe medium peaches, pitted and sliced
6 inch twig fresh rosemary
1 cup fresh squeezed lemon juice (about 8 medium-sized lemons)
1 lemon and 1 peach, thinly sliced
Add sugar, water and peaches to a medium saucepan. Bring to a boil and remove from heat
immediately. Add rosemary. Cover and steep for 15 minutes.
Swan House Peach Ice Cream
Swan Coach House, Atlanta, Georgia
Serves 12
Ingredients
1 quart peaches, peeled and mashed in a bowl
3 cups sugar, divided
4 cups whipping cream
1 tbsp. vanilla extract
Preparation
Add 2 cups of sugar to mashed peaches; mix gently. Chill in the
refrigerator. Combine the cream and the vanilla and 1 cup of sugar in a
bowl; mix well. Pour into the ice cream freezer container. Freeze until
partially firm using the manufacturer's instructions. Fold in the peach
mixture. Freeze until firm enough to pack.
Fresh Peach Pie
PREP TIME: 25 minutes
COOK TIME: 60 minutes
YIELDS: 1 9” pie
Ingredients:
1/3 cup all-purpose flour
1 cup white granulated sugar
1/2 teaspoon cinnamon
1/4 cup butter, at room temperature
Double Pie Crust (your favorite recipe, or store-bought)
8 to 10 large fresh peaches, pitted, peeled and sliced
1 egg whisked with 1 Tablespoon water
course sugar for topping, optional
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, use a fork to combine flour, sugar, cinnamon and butter. Mix until crumbly.
3. Place one pie crust into a 9-inch pie plate. Scoop in one layer of peaches. Top with some of the
crumbly sugar mixture. Layer more peaches and more crumbles. Continue until you've used up all of
your peaches and crumbles. Top the pie with your 2nd pie crust, as desired. I cut mine into strips
and created a lattice topping. If you'd like to cover the pie completely with the 2nd crust, just be sure
to cut a few slits into the top crust to give that crust a chance to breathe while baking. Crimp the
edges decoratively.
4. Brush the top with the egg wash, and sprinkle with coarse sugar if you wish.
5. Bake on the center rack in the oven for 1 hour to 1 1/2 hours. I start checking on my pie at 45
minutes, just to make sure the crust isn't browning too quickly and all looks good. Then I check every
15 minutes until I'm satisfied that it's done. Mine took an hour and 15 minutes, and it was nice and
golden brown along the crust with the peach filling bubbling a bit in the center.
6. Cool until ready to eat. It's quite good warm... with vanilla ice cream.
Fresh Peach Cookies
(cookies are best eaten within a day or two of baking)
3 cups spelt flour (or white whole wheat flour or unbleached white flour, but you lose the whole grain
high fiber benefit with the white flour choice)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground allspice
1/2 tsp ground nutmeg
2 large eggs
1/4 cup extra virgin olive oil
1/2 cup raw agave nectar
2 tsp pure vanilla extract
2 cups finely diced fresh peaches
1/2 cup unsweetened coconut flakes
Preheat oven to 325 degrees. Oil 2 baking sheets or line with silpat. Set aside.
Add the dry ingredients (the first 8 items of the recipe) to a bowl and stir to combine. In the bowl of a
stand mixer, beat the eggs until frothy. Add the olive oil, agave nectar and vanilla and beat until well
mixed. Add 1/2 the dry ingredients to the mixing bowl and beat until just combined. Add the
remaining dry ingredients and mix until combined. Add the peaches and coconut and mix until
incorporated into the dough. Drop dough by teaspoonfuls onto prepared baking sheets, about 1 1/2
inches apart. Bake 12 to 15 minutes in the preheated oven until golden brown. Let the cookies cool
on the baking sheets for a few minutes and then place on wire racks and allow to cool completely
before serving.
Fresh Peach Salsa
YIELDS: 4 cups
4 medium peaches, peeled and pitted
2 large tomatoes, cut into wedges and seeded
1/2 sweet onion, cut into wedges
1/2 cup fresh cilantro leaves
2 garlic cloves, peeled and crushed
2 cans (4 ounces each) chopped green chilies
4 teaspoons cider vinegar
1 teaspoon lime juice
1/4 teaspoon pepper
Baked tortilla chip scoops
Directions
In a food processor, combine the first five ingredients; cover and pulse until coarsely chopped. Add
the chilies, vinegar, lime juice and pepper; cover and pulse just until blended. Transfer to a serving
bowl; chill until serving. Serve with chips.
Peach Crostada
This elegant, yet simple dessert is the perfect way to use your extra peaches without much effort or
time!
PREP TIME 15 minutes
COOK TIME 45 minutes
YIELDS 6 servings
4 or 5 ripe peaches, sliced and pitted
¼ cup plain flour
1/3 cup sliced almonds
¼ teaspoon vanilla extract
½ cup sugar
1 refrigerated pie crust
2 tablespoon peach preserves, melted
2 tablespoons unsalted butter
1 tablespoon unsalted butter, melted
FIRST Preheat oven to 400°F. In a large bowl, toss peaches, flour, almonds, and sugar. Lay
crust flat on greased baking sheet and arrange peaches in center.
NEXT Fold edges of crust so that they overlap edges of peaches. Brush peaches with melted
preserves and top with pats of butter. Brush crust with melted butter to help with browning.
LAST Bake for 40-45 minutes or until golden. Serve with vanilla ice cream , if desired.
Bourbon Brown Butter Peach Ice Cream
Pastry chef Joe Trull at Grits & Groceries, Belton, South Carolina
YIELDS: 1 gallon
Ingredients
4 cups whole milk
2 cups heavy cream
1 cup sugar
1 cup egg yolks (about 12)
4 tbsp. butter
1 ½ cups pecan pieces
1 ½ cup brown sugar
¾ cup bourbon
1 tbsp. pure vanilla extract
4 cups peeled fresh peaches cut into small pieces and mashed
Preparation
In a heavy bottom sauce pot, heat together the milk, cream, and sugar, until sugar is dissolved and
mixture is hot to the touch. Place egg yolks in a bowl and whisk the hot milk mixture into the yolks a
little at a time. Pour mixture back into the pot and cook over medium heat, stirring constantly with a
wooden spoon until custard becomes thick enough to coat the back of the spoon (about 8 to 10
minutes, depending on the stove). Remove from heat and strain custard through a fine strainer into
a gallon size container. In a 2-quart heavy bottom sauce pot, combine the butter, pecans, brown
sugar, and bourbon. Cook, stirring until mixture reaches 200°F on a candy thermometer. Remove
from heat and strain the liquid through a fine-meshed strainer into the ice cream custard. Set the
nuts aside. Add the vanilla and freeze in ice cream freezer according to manufacturer's instructions.
(Note: Depending on the size of your ice cream freezer, you may need to make the ice cream in two
batches.) When the ice cream is nearly frozen, stir in the nuts and peaches, and continue to mix
until frozen