Peaches are at their peak! Perfect for a starter or dessert, try our Grilled Peaches with Hot Honey and Ricotta, or a delightful Peach Pecan Crisp. Don't miss out on making the most of these seasonal treats and enjoy the best of summer's bounty!
Peach Pecan Crisp
Serves 8-12
Ingredients
Filling
- 5 cups thinly sliced peaches (about 5-6 medium peaches)
- 1/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Topping
- 3/4 cup light or dark brown sugar
- 2/3 cup all-purpose flour
- 2/3 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted pecans (chopped or halved) toasted
- 1/2 cup unsalted butter, softened to room temperature
For Serving
Assembly
- Preheat the oven to 350°F. Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
- Make the filling: Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combined. Spoon into prepared baking dish.
- Make the topping: Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. Evenly sprinkle topping over peaches.
- Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
Tipsy Grilled Peaches with Ice Cream
Serves 6
Ingredients
- 6 medium ripe & firm peaches, halved & pitted
Marinade:
- 3 Tablespoons honey
- 4 medium star anise
- 4 Tablespoons extra virgin olive oil
- 1/4 cup bourbon
- 4-5 stalks fresh thyme
- 2-3 Tablespoon neutral oil (canola, vegetable, refined coconut oil)
- 2 pints vanilla ice cream or lemon sorbet
Assembly
- Marinate the Peaches: In a container with a cover mix the marinade ingredients and then place the peach halves in it, making sure to cover the peaches as much as possible.
- Cover and place in the fridge overnight.
- Grill & Serve: Place the peach halves on a preheated lightly oiled medium-high grill and roast until grill marks form.
Serve immediately over sorbet or ice cream
Grilled Peaches with Hot Honey and Ricotta
Serves 6-8
Ingredients
- 3 peaches, pitted and halved
- 1-2 Tablespoons olive oil
- 1/2 cup ricotta cheese
- 2-3 Tablespoons hot honey
- 1 teaspoon Maldon sea salt
- 1-2 Tablespoons basil or mint, chiffonade or chopped
- 1 baguette, toasted and sliced
Assembly
- Heat a grill to medium high.
- Brush cut side of peaches with oil, place cut side down on the grill and cook until they get nice grill marks. Remove from the grill and set aside. When cool enough to handle, slice into wedges,
- Spread the ricotta cheese into a thin layer on a serving plate. Arrange the grilled peach wedges on top of the ricotta. Drizzle with hot honey, sprinkle Maldon salt and herbs. Serve with sliced bread.
