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What to do with Fresh Peaches

Peach season is here in the northeast! Amanda and I went peach picking at Wilkins Fruit and Fir farm in Yorktown Heights last weekend, just as some of the trees were ripening. They should be in full-swing now. πŸ‘

If you went peach picking over Labor Day weekend, have plans to go this week, or just have a bunch of peaches from the store to use, here is what we did with them:

1. Peach hand pies

We used this recipe from Serious Eats as the base and subbed in peaches for the nectarines.

2. Peach Bourbon

When I was in Charleston a few weeks ago, I drank some peach bourbon in an Old Fashioned. It held up well, so I thought it would be fun to make some at home.

I know from experience that infusing liquor with dried fruit is better than fresh fruit, which gives off liquid and dilutes the final product. I diced up two peaches, put them on the dehydrator overnight, and then tossed the dried pieces in a mason jar with around 800ml of Old Grand-Dad Bonded for a week.

BONUS: Cook the bourbony peach pieces down into a syrup with some sugar and water for a wonderful ice cream topping or the sugar component in your Peach Old Fashioned. 1 cup sugar, 1/2 cup water, and the boozy dried peaches. Bring to a simmer and stir for 3 minutes, then strain.

3. Peach, Burrata, Basil, and Balsamic salad

I was mindlessly surfing Instagram Stories one morning last week and came across a great idea from Black Sparrow Press: Peach, burrata, basil, and balsamic. We love burrata and had basil on-hand, so I caramelized some peaches in cast-iron and put together a salad. It was so good we made it a second time this weekend for breakfast. The second iteration had fresh mint and honey on it, too.

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