It’s peach time — eat them fresh, grill them, mix into cocktails, or turn them into desserts. Viva la peach!
1. Grilled Peach Salad with Goat Cheese Dressing
A simple and quick recipe from Jamie Oliver’s Cook with Jamie. Main ingredients: peaches, salad greens (frisée, chicory, or mâche), and crumbly goat cheese.
For the dressing, mash 70 g goat cheese with a pinch of salt, black pepper, 5 tbsp olive oil, and juice of 1 lemon. Add a fragrant oil (walnut, pumpkin seed, or sesame) plus 3 tbsp grated Parmesan.
Halve the peaches, remove the pits, and grill them on a pan or barbecue. Drizzle with olive oil, season lightly with salt and pepper. Toss salad leaves with the dressing and serve alongside. Garnish with mint, walnuts, or prosciutto.
2. Puff Pastry “Ears” with Peaches and Cinnamon
I usually prefer savory versions of these puff pastry “ears” (with tapenade, for example), but peaches in season are irresistible. With cinnamon, they’re a perfect match. All you need: puff pastry, peaches, cinnamon, and honey. (Full step-by-step recipe at the link.)
3. Bellini
One of the world’s top 10 cocktails. Created in 1948 by Giuseppe Cipriani, owner of Harry’s Bar in Venice, in honor of painter Giovanni Bellini.
To make: mix 100 ml chilled dry sparkling wine or champagne with 50 ml peach purée or nectar.
4. Sweet Risotto with Chocolate and Peache
A guaranteed favorite for kids (and adults too). White chocolate, cinnamon, peaches, and creamy Carnaroli rice — a dream combination.
For 6 servings:
- Peel and dice 6 peaches. In a pan, sprinkle with 5–6 tbsp sugar, add orange zest and juice, plus a cinnamon stick. Simmer 5–6 minutes until slightly softened.
- In a heavy pan, melt 4 tbsp butter, add vanilla seeds (or vanilla sugar), then 300 g Carnaroli or Arborio rice, stirring constantly.
- Add 150 ml dry white wine, let it evaporate, then gradually add warm milk, cooking 15–20 minutes until al dente.
- Remove from heat, stir in 100 g grated white chocolate. Serve with the peaches, garnish with mint or a touch of grated dark chocolate.
1. Grilled Peach Salad with Goat Cheese Dressing
A simple and quick recipe from Jamie Oliver’s Cook with Jamie. Main ingredients: peaches, salad greens (frisée, chicory, or mâche), and crumbly goat cheese.
For the dressing, mash 70 g goat cheese with a pinch of salt, black pepper, 5 tbsp olive oil, and juice of 1 lemon. Add a fragrant oil (walnut, pumpkin seed, or sesame) plus 3 tbsp grated Parmesan.
Halve the peaches, remove the pits, and grill them on a pan or barbecue. Drizzle with olive oil, season lightly with salt and pepper. Toss salad leaves with the dressing and serve alongside. Garnish with mint, walnuts, or prosciutto.
2. Puff Pastry “Ears” with Peaches and Cinnamon
I usually prefer savory versions of these puff pastry “ears” (with tapenade, for example), but peaches in season are irresistible. With cinnamon, they’re a perfect match. All you need: puff pastry, peaches, cinnamon, and honey. (Full step-by-step recipe at the link.)
3. Bellini
One of the world’s top 10 cocktails. Created in 1948 by Giuseppe Cipriani, owner of Harry’s Bar in Venice, in honor of painter Giovanni Bellini.
To make: mix 100 ml chilled dry sparkling wine or champagne with 50 ml peach purée or nectar.
4. Sweet Risotto with Chocolate and Peache
A guaranteed favorite for kids (and adults too). White chocolate, cinnamon, peaches, and creamy Carnaroli rice — a dream combination.
For 6 servings:
- Peel and dice 6 peaches. In a pan, sprinkle with 5–6 tbsp sugar, add orange zest and juice, plus a cinnamon stick. Simmer 5–6 minutes until slightly softened.
- In a heavy pan, melt 4 tbsp butter, add vanilla seeds (or vanilla sugar), then 300 g Carnaroli or Arborio rice, stirring constantly.
- Add 150 ml dry white wine, let it evaporate, then gradually add warm milk, cooking 15–20 minutes until al dente.
- Remove from heat, stir in 100 g grated white chocolate. Serve with the peaches, garnish with mint or a touch of grated dark chocolate.
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