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.

Picking Apples and Peaches 🍎🍑

Amanda and I drove up to Wilkins Fruit & Fir Farm over Labor Day Weekend to go apple picking. It is a tradition we started the year we got married. Sometimes the weather is beautiful and warm, sometimes it is rainy and cold, sometimes we have friends with us, and other times it is just us. But we always go. It is a cute little farm and they always have fresh apple cider doughnuts to buy in their bakery. 🍩

This year it was just us and the weather was gorgeous. It was one of the first cool days of the season and the sun was shining. We ended up picking two pecks of apples, a mix of Gala and McIntosh.

Also, since we went earlier than normal this year, peaches were still in season! We picked a few pounds of those, too.

How we used our Harvest

Peaches 🍑

Amanda made a peach galette and peach hand pies, then we canned the rest so that we can make another galette later this year. In the spirit of using as much as possible, I took the water we boiled the peaches in to remove the skin and used it to make a peach and raspberry tea. And, of course, we ate at least half a dozen peaches while prepping them.

Apples 🍎

First and foremost, we made and canned two batches of apple butter. We ate about a dozen apples between the two of us over the next week, then we took what was left and made canned apple pie filling. Amanda took one peck to work to sell at the coworking/meeting space she manages.

We might cruise up there again later this fall to buy some cider to ferment here at home with champagne yeast.

We can’t wait to go again next year!

What to Put on Grilled Peaches

Mexican peaches are starting to pop up in stores around the US and summer is coming, so now is a good time for a simple, delicious, peach-based dessert recipe: Grilled Peaches.

Grilled peaches are an incredibly simple affair:

  1. Cut the peaches in half, dust with a sugar and spice combination, and grill until carmelized.
  2. Top with a dairy

This is best done outside while sipping some cheap beer to beat the heat, but if you are like us and live in an apartment, using a grill pan works, too.

To get your ideas flowing, here are 13 combinations of thing you can put on grilled peaches:

  • Brown sugar, cinnamon, and marscapone cheese
  • Honey, balsamic vinegar, and goat cheese
  • Skip the sugar, grill the peaches with olive oil, and top with fresh basil and mozzarella
  • Demerara, balsamic vinegar, and greek yogurt whipped with vanilla
  • Honey, fresh mint, and brie
  • Vanilla sugar, roasted and chopped walnuts, and coconut cream
  • Molasses, balsamic vinegar, black pepper, and thinly sliced white cheddar
  • Honey, ground cardamom, and heavy cream whipped with brandy
  • Grill plain, top with caramel sauce and vanilla ice cream
  • Brown sugar, cinnamon, and brown butter
  • Skip the sugar, dust with nutmeg and allspice, and serve with thinned out cream cheese
  • Maple syrup, chopped pecans, and your favorite flavor of ice cream
  • Honey, thyme, lemon juice, and yogurt