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. 🍑

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.

Mango Ice Cream with Honey Mango Compote

We were at Stew Leonard’s this week and they had a few bags of ultraripe mangos on the discount rack. Perfect for summer ice cream.

Ice Cream Ingredients

  • 2 ripe mangos
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups heavy cream
  • If you want to make it extra yellow, drop in some yellow food coloring. (Completely optional)

Ice Cream Instructions

  1. Cut the mangos in half, remove the pit, and scoop out the flesh. Discard the skin and pit.
  2. Puree the flesh. You want it at least the consistency of apple sauce, preferably smoother.
  3. Combine the mango puree, sweetened condensed milk, and heavy cream in a bowl. Mix it for 5 minutes with a hand mixer until it starts to thicken.
  4. Freeze in your ice cream maker according to its instructions, or freeze it in a covered cake pan overnight.

 

 

I like some light toppings on my ice cream, I bought A TON of mangos, and I love the combination of mango and honey. So, I made this compote and it was a winner. (By the way, a compote is fruit stewed in sugar or syrup, in case you were wondering.)

Honey Mango Compote Ingredients

  • 3 ripe mangos
  • 4 tablespoons of honey

Compote Instructions

  1. Cut the mangos in half, remove the pit, and scoop out the flesh. Discard the skin and pit.
  2. Puree the flesh of two of the mangos. You want it at least the consistency of apple sauce, preferably smoother.
  3. Dice up the third mango.
  4. Combine the mango puree, diced mango, and honey in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a syrupy texture.
  5. Let cool to room temperature before serving on top of the ice cream. Refrigerate what you don’t use.

 

 

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