23 BEST FRESH PEACH RECIPES FOR SUMMER BAKING

There is a short window each summer when peaches are exactly what they should be — ripe enough that the skin yields to light pressure, fragrant enough that you can smell them from a foot away, sweet enough that the juice runs down your wrist when you bite into one. That window lasts approximately three weeks in most climates, and these 23 recipes are designed to make the most of every day of it.

My mother brought dried apricots and dried mango from Pakistan when she visited, but it was American summer peaches that surprised her most. She stood in the kitchen eating one over the sink and said that fruit should not be this sweet. I told her it was only this sweet for a few weeks a year and that the rest of the year they taste of nothing. She looked at me as though I had described a moral failing of the climate. She made the peach jam before she left.

These recipes are organised from the most classic to the most unexpected — the cobbler and the galette that everyone knows to make, through the peach ice cream and peach salsa and peach upside-down cake and peach brown butter cake that reward the adventurous baker with something the peach season specifically makes possible.

23. Classic Peach Cobbler

The definitive peach cobbler — fresh peaches with a buttery biscuit topping, baked until bubbling gold.

Ingredients

• For the filling: 6 to 8 ripe peaches (about 1.2kg), peeled, pitted, and sliced into 1.5cm wedges
• 3 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch
• For the biscuit topping: 1½ cups all-purpose flour
• 3 tablespoon sugar plus 1 tablespoon for topping
• 1½ teaspoon baking powder
• ½ teaspoon salt
• 6 tablespoon cold unsalted butter, cut into small cubes
• ½ cup cold heavy cream or buttermilk plus 2 tablespoon more for brushing

Instructions

1. Preheat oven to 190°C/375°F. Toss peach slices with sugar, lemon juice, cinnamon, and cornstarch. Pour into a 23x33cm baking dish. Bake peaches alone for 10 minutes while making the topping — this starts them cooking so the biscuit and fruit finish at the same time.
2. Make biscuit topping: whisk flour, 3 tablespoon sugar, baking powder, and salt. Add cold butter cubes and rub with fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Add cold cream and stir with a fork just until the dough barely comes together — shaggy and rough is correct.
3. Drop spoonfuls of biscuit dough over the warm peach filling — leave gaps between the pieces so the peach bubbles through.
4. Brush the tops with remaining cream. Sprinkle with the extra 1 tablespoon sugar. Bake 30 to 35 minutes until the topping is deeply golden and the peach filling is visibly bubbling at the edges. Rest 10 minutes. Serve warm with ice cream.

22. Peach Galette

The rustic free-form French peach tart — easier than a pie and more beautiful.

Ingredients

• For the pastry: 1¼ cups all-purpose flour, ½ teaspoon salt, 1 tablespoon sugar, 8 tablespoon cold unsalted butter cut into cubes, 3 to 4 tablespoon ice water
• For the filling: 4 ripe peaches, pitted and sliced thin (no need to peel)
• 2 tablespoon sugar
• 1 teaspoon cinnamon
• ½ teaspoon almond extract
• 1 tablespoon cornstarch
• For finishing: 1 egg beaten with 1 tablespoon milk, 2 tablespoon coarse sugar, 2 tablespoon sliced almonds

Instructions

1. Make pastry: pulse flour, salt, and sugar in a food processor. Add cold butter — pulse until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, pulsing until dough just holds together. Flatten into a disc, wrap, refrigerate 1 hour or overnight.
2. Roll pastry on a floured surface into a rough 30cm circle. Transfer to a parchment-lined baking sheet.
3. Toss peach slices with sugar, cinnamon, almond extract, and cornstarch. Arrange in overlapping circles in the centre of the pastry, leaving a 4cm border. Fold the pastry border over the edge of the fruit, pleating as you go.
4. Brush the pastry border with egg wash. Scatter coarse sugar and almonds over pastry and fruit. Bake at 200°C/400°F for 30 to 35 minutes until pastry is deeply golden and fruit is bubbling.

21. Peach Upside-Down Cake

Caramelised peach halves revealed when you flip the cake — the summer showstopper.

Ingredients

• Caramel base: 4 tablespoon unsalted butter, ½ cup brown sugar, pinch of salt
• 4 ripe peaches, halved and pitted (skin on or removed)
• Cake: 1½ cups all-purpose flour, 1½ teaspoon baking powder, ½ teaspoon salt, ½ cup unsalted butter (softened), ¾ cup sugar, 2 eggs, 1 teaspoon vanilla, ½ cup buttermilk

Instructions

1. Preheat oven to 175°C/350°F. Melt 4 tablespoon butter in a 25cm oven-safe skillet or cake pan. Add brown sugar and pinch of salt. Stir over medium heat until the sugar dissolves and begins to bubble, about 2 minutes.
2. Remove from heat. Arrange peach halves cut-side down in the caramel, pressing gently.
3. Make cake batter: beat softened butter and sugar until pale and fluffy, 3 minutes. Add eggs one at a time. Add vanilla. Alternate adding flour mixture (flour, baking powder, salt) and buttermilk. Mix until just combined.
4. Pour batter over the peaches, spreading evenly. Bake 35 to 38 minutes until a skewer comes out clean. Cool 10 minutes in the pan. Run a knife around the edge. Invert onto a serving plate in one confident motion. Reveal.

20. Peach Jam

Three-ingredient peach jam — fresh peaches, sugar, and lemon. Stores for a year.

Ingredients

• 1.5kg ripe peaches, peeled, pitted, and roughly chopped (about 5 to 6 cups prepared)
• 750g sugar (½ the weight of the prepared peaches)
• Juice of 2 large lemons (about 5 tbsp)
• Optional: ½ teaspoon cinnamon, ¼ teaspoon vanilla extract

Instructions

1. Combine peaches, sugar, and lemon juice in a wide heavy-based pot. Stir. Let stand 30 minutes — the sugar draws moisture from the peaches, creating a natural syrup. No additional water needed.
2. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Skim off any white foam. Reduce to a vigorous simmer and cook uncovered, stirring every few minutes, for 25 to 35 minutes until the jam reaches setting point. Test: place a small spoonful on a cold plate, wait 30 seconds, push with your finger — it should wrinkle and not run back.
3. Mash lightly with a potato masher for a chunky jam or blend briefly for smooth.
4. Ladle into sterilised jars while hot. Seal. Process in a water bath 10 minutes for shelf-stable storage, or refrigerate up to 3 weeks without canning.

19. Peach Crumble

Fresh peach crumble with a buttery oat and brown sugar topping — the easiest peach bake.

Ingredients

• Filling: 6 ripe peaches (about 1kg), peeled, pitted, sliced
• 3 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch
• Topping: 1 cup rolled oats
• ½ cup all-purpose flour
• ½ cup brown sugar, firmly packed
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 6 tablespoon cold unsalted butter, cut into small cubes

Instructions

1. Preheat oven to 190°C/375°F. Toss peach slices with brown sugar, lemon, cinnamon, and cornstarch. Pour into a 23x23cm or similar baking dish.
2. Make crumble topping: combine oats, flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Rub with fingertips until the butter is distributed and the mixture clumps when pressed. Do not overwork.
3. Scatter crumble evenly over the peaches.
4. Bake 35 to 40 minutes until the topping is deep golden brown and the peach filling is bubbling vigorously at the edges. Rest 15 minutes before serving. Serve with vanilla ice cream.

18. Peach Ice Cream (No Churn)

No-churn fresh peach ice cream — three ingredients and an overnight freeze.

Ingredients

• 500g ripe peaches, peeled, pitted, and roughly chopped
• 600ml heavy cream
• 1 can (400ml) sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: 1 teaspoon lemon juice, ¼ teaspoon cinnamon

Instructions

1. Macerate peaches: toss chopped peaches with 2 tablespoon of the condensed milk and lemon juice. Let stand 20 minutes. Mash half and leave the other half in small pieces for texture.
2. Whip heavy cream with vanilla and salt to soft-to-firm peaks.
3. Fold condensed milk gently into the whipped cream until just combined — do not deflate.
4. Fold in the mashed and chunky peach mixture. Swirl gently for visible peach ribbons.
5. Pour into a loaf pan. Press cling film directly onto the surface. Freeze at least 6 hours — overnight is better. Scoop and serve directly from the freezer.

17. Peach Muffins

Tender peach muffins with a cinnamon sugar top — the snack that uses ripe peaches when there are too many.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 2 large eggs
• ¾ cup sugar
• ½ cup vegetable oil
• ½ cup sour cream or plain yoghurt
• 1 teaspoon vanilla
• 2 cups fresh peach, finely diced (about 2 medium peaches)
• Topping: 2 tablespoon sugar mixed with ½ teaspoon cinnamon

Instructions

1. Preheat oven to 200°C/400°F. Line a 12-cup muffin tin.
2. Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl.
3. In a separate bowl, whisk eggs, sugar, oil, sour cream, and vanilla until smooth.
4. Fold wet ingredients into dry until just combined — a few lumps are fine. Fold in diced peaches gently.
5. Divide batter among muffin cups, filling each ¾ full. Sprinkle cinnamon sugar over each. Bake 18 to 20 minutes until golden and a skewer comes out clean. Cool 5 minutes in the tin.

16. Peach Salsa

Fresh peach and jalapeño salsa — the summer condiment that goes on tacos, chicken, and fish.

Ingredients

• 4 ripe peaches, peeled, pitted, and finely diced
• ½ red onion, very finely diced
• 1 to 2 jalapeños (1 for mild, 2 for hot), seeded and finely minced
• Juice of 2 limes
• ¼ cup fresh cilantro, finely chopped
• ½ red bell pepper, finely diced
• Pinch of salt, pinch of sugar to balance

Instructions

1. Combine all ingredients in a bowl. Toss well.
2. Taste and adjust: more lime for brightness, more salt, more jalapeño for heat, a pinch of sugar if the peaches are slightly under-ripe.
3. Rest 20 minutes for the flavours to meld.
4. Serve with tortilla chips, over grilled halal chicken or fish, in tacos, or alongside pork. Keeps refrigerated up to 2 days.

15. Peach Brown Butter Cake

Nutty brown butter peach cake — the baked peach recipe that surprises everyone.

Ingredients

• For the brown butter: 170g (12 tbsp) unsalted butter, browned in a saucepan until golden and nutty smelling, then cooled
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• ½ cup plain yoghurt or sour cream
• 3 ripe peaches, peeled, pitted, thinly sliced
• 2 tablespoon brown sugar + ½ teaspoon cinnamon for topping

Instructions

1. Preheat oven to 175°C/350°F. Grease a 23cm round cake pan.
2. Whisk together flour, baking powder, and salt. In a large bowl, whisk cooled brown butter with sugar until combined. Add eggs and vanilla. Whisk until smooth. Stir in yoghurt.
3. Fold dry ingredients into the brown butter mixture until just combined.
4. Spread batter in the pan. Arrange peach slices in overlapping concentric circles over the batter. Sprinkle the brown sugar and cinnamon mixture over the peaches.
5. Bake 35 to 40 minutes until the edges are golden, the top is set, and a skewer in the centre comes out clean. Cool 20 minutes before serving. Dust with icing sugar.

14. Peach Bellini Sangria

Peach purée and prosecco sangria — the summer pitcher drink for a crowd.

Ingredients

• 4 ripe peaches (or 2 cups frozen peach purée), peeled and blended smooth
• 1 bottle prosecco
• ½ cup peach schnapps or elderflower liqueur
• 1 cup white grape juice
• Sliced fresh peaches, fresh mint, ice for serving

Instructions

1. Blend peaches until completely smooth. Strain if desired for a cleaner purée. Refrigerate.
2. Combine peach purée, peach schnapps, and grape juice in a large pitcher. Stir.
3. Add prosecco just before serving — pour gently to preserve the bubbles.
4. Serve over ice with sliced fresh peaches and mint floating in the pitcher.

13. Peach French Toast Bake

Overnight peach French toast bake — assemble the night before and bake in the morning.

Ingredients

• 1 loaf brioche or challah, torn or cut into 3cm cubes (about 6 cups)
• 3 ripe peaches, peeled, pitted, and sliced
• Custard: 4 eggs, 1 cup whole milk, 1 cup heavy cream, ¼ cup maple syrup, 1 teaspoon vanilla, 1 teaspoon cinnamon
• Topping: 3 tablespoon brown sugar, 1 teaspoon cinnamon, 2 tablespoon cold butter in small cubes

Instructions

1. Arrange bread cubes in a greased 23x33cm baking dish. Tuck peach slices between and over the bread.
2. Whisk together all custard ingredients. Pour evenly over the bread. Press down gently to ensure all bread is saturated. Cover and refrigerate overnight.
3. Preheat oven to 175°C/350°F. Scatter the brown sugar, cinnamon, and butter pieces over the top.
4. Bake uncovered 35 to 40 minutes until puffed, golden, and set. The custard should be fully cooked through. Serve warm with maple syrup.

12. Peach Crostata

Italian-style peach crostata — olive-oil pastry with vanilla cream and sliced peaches.

Ingredients

• Olive oil pastry: 2 cups flour, 3 tablespoon sugar, ½ teaspoon salt, ½ cup olive oil, 4 to 5 tablespoon cold water
• Pastry cream: 1 cup whole milk, 2 egg yolks, 3 tablespoon sugar, 2 tablespoon cornflour, 1 teaspoon vanilla — cooked until thick
• Topping: 4 to 5 ripe peaches, sliced thin
• 2 tablespoon apricot jam + 1 teaspoon water, warmed (for glazing)

Instructions

1. Mix pastry: combine flour, sugar, salt. Drizzle in olive oil and water — mix until a rough dough forms. Press directly into a 25cm tart tin with your hands. Prick with a fork. Bake at 190°C/375°F for 15 minutes until just set. Cool.
2. Make pastry cream: whisk yolks, sugar, and cornflour. Heat milk until steaming. Pour hot milk over yolk mixture whisking constantly. Return to the pot and cook over medium heat, stirring, until thick. Add vanilla. Cool completely, covered with cling film touching the surface.
3. Spread pastry cream over the cooled crust. Arrange sliced peaches in overlapping circles over the cream.
4. Brush the warm apricot glaze over the peaches for shine. Serve within 2 hours of assembling.

11. Peach Smoothie

Fresh peach and yoghurt smoothie — the best use of very ripe peaches that are past their prime.

Ingredients

• 2 ripe peaches (or 1.5 cups frozen peach), peeled and chopped
• 1 cup plain Greek yoghurt
• ½ cup whole milk or almond milk
• 2 tablespoon honey
• 1 teaspoon vanilla
• ½ cup ice if using fresh peaches
• Optional: pinch of cinnamon, 1 tablespoon almond butter for richness

Instructions

1. Add all ingredients to a blender.
2. Blend on HIGH until completely smooth — 45 to 60 seconds.
3. Taste and adjust sweetness with honey.
4. Pour into glasses. Serve immediately.

10. Peach Pound Cake

Dense, buttery pound cake loaded with fresh peach pieces — the make-ahead peach bake.

Ingredients

• 1 cup (225g) unsalted butter, softened
• 1½ cups sugar
• 4 large eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup sour cream
• 2 cups fresh peach, diced small (about 2 large peaches)
• 1 tablespoon flour to toss the peaches in

Instructions

1. Preheat oven to 175°C/350°F. Grease and flour a 25cm loaf pan or Bundt pan.
2. Beat butter and sugar until very pale and fluffy, about 5 minutes. Add eggs one at a time. Add vanilla.
3. Whisk flour, baking powder, and salt. Add to butter mixture alternating with sour cream. Mix until just combined.
4. Toss diced peaches with 1 tablespoon flour. Fold into batter.
5. Pour into pan. Bake 55 to 65 minutes until deeply golden and a skewer comes out clean. Cool 15 minutes in the pan before turning out.

9. Peach Caprese

Sliced peaches and fresh mozzarella with basil and balsamic — the summer caprese that improves on the classic.

Ingredients

• 3 ripe peaches, sliced thin
• 250g fresh mozzarella, sliced
• Large handful fresh basil
• 3 tablespoon olive oil
• 2 tablespoon balsamic glaze
• Flaky sea salt
• Black pepper
• Optional: 2 tablespoon toasted pine nuts

Instructions

1. Alternate peach slices and mozzarella slices on a large platter, overlapping.
2. Tuck fresh basil between the slices generously.
3. Drizzle olive oil and balsamic glaze over.
4. Finish with flaky sea salt, pepper, and pine nuts if using. Serve immediately — this salad holds its quality for about 30 minutes assembled.

8. Peach Streusel Bars

Buttery shortbread base, peach jam filling, and crumble topping — the portable peach bake.

Ingredients

• Base and topping: 2 cups all-purpose flour, ½ cup sugar, ½ cup brown sugar, ½ teaspoon baking powder, ½ teaspoon cinnamon, ½ teaspoon salt, 170g cold butter in cubes, 1 egg yolk
• Peach filling: 3 cups fresh peach, diced (about 3 peaches), 2 tablespoon sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch
• Optional: ¼ teaspoon almond extract in filling

Instructions

1. Preheat oven to 175°C/350°F. Line a 23x23cm pan with parchment.
2. Make base: combine flour, both sugars, baking powder, cinnamon, and salt. Add cold butter and egg yolk. Work with fingertips until crumbly with small clumps. Reserve ¾ cup for topping. Press remainder into the pan. Bake 12 minutes until barely set.
3. Make filling: toss peach with sugar, lemon, cornstarch, and almond extract. Spread over the warm crust.
4. Scatter reserved crumble over the peach filling. Bake 30 to 35 minutes until topping is golden. Cool completely before cutting.

7. Grilled Peaches with Honey and Ricotta

Halved peaches grilled until caramelised, served with whipped ricotta and honey — the 5-minute summer dessert.

Ingredients

• 4 ripe but firm peaches, halved and pitted
• 2 tablespoon butter, melted
• 1 tablespoon brown sugar
• Whipped ricotta: 250g ricotta blended with 1 tablespoon honey, pinch of vanilla
• To finish: honey, crushed pistachios or toasted almonds, fresh mint, pinch of cinnamon

Instructions

1. Brush peach cut sides with melted butter. Sprinkle with brown sugar.
2. Grill cut-side down over medium-high heat 3 to 4 minutes until caramelised grill marks form and the sugar has caramelised.
3. Whip ricotta with honey and vanilla in a food processor until smooth and creamy.
4. Spoon whipped ricotta into each peach cavity. Drizzle honey. Scatter nuts. Add mint and a pinch of cinnamon.

6. Peach Clafoutis

French baked custard with peaches — the elegant dessert that requires almost no technique.

Ingredients

• 3 ripe peaches, peeled, pitted, sliced
• 3 large eggs
• ½ cup sugar
• 1 cup whole milk
• ½ cup heavy cream
• ½ cup all-purpose flour
• 1 teaspoon vanilla
• Pinch of salt
• 1 tablespoon butter for the dish
• Icing sugar to finish

Instructions

1. Preheat oven to 175°C/350°F. Butter a 25cm round baking dish or cast iron skillet. Arrange peach slices in a single layer.
2. Blend eggs, sugar, milk, cream, flour, vanilla, and salt in a blender until completely smooth. Let rest 5 minutes.
3. Pour the batter over the peaches.
4. Bake 35 to 40 minutes until the clafoutis is puffed, golden, and set at the centre — it should jiggle slightly like set custard. Dust generously with icing sugar and serve warm.

5. Peach Chutney

Spiced peach chutney with ginger and vinegar — the summer preserve that goes with everything savoury.

Ingredients

• 1kg ripe peaches, peeled, pitted, and roughly chopped
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• ½ cup brown sugar
• ¼ cup apple cider vinegar
• 1 teaspoon each: cumin, coriander, smoked paprika
• ½ teaspoon cayenne, ½ teaspoon cinnamon
• 1 teaspoon salt

Instructions

1. Combine all ingredients in a wide heavy saucepan.
2. Bring to a boil, stirring to dissolve the sugar.
3. Reduce heat and simmer uncovered 35 to 45 minutes, stirring occasionally, until the mixture is thick, jammy, and the peaches have mostly broken down.
4. Season to taste. Ladle into sterilised jars while hot. Seal. Refrigerate up to 1 month or water-bath can for 1 year. Serve with halal grilled meats, cheese boards, curries.

4. Peach Shortcakes

American peach shortcakes with flaky biscuits and fresh whipped cream — the classic summer dessert.

Ingredients

• Shortcake biscuits: 2 cups flour, 3 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon salt, ½ cup cold butter (cubed), ¾ cup cold cream
• Peaches: 6 peaches (peeled, pitted, sliced), 3 tablespoon sugar, 1 tablespoon lemon juice — macerate 30 minutes
• Whipped cream: 2 cups heavy cream, 2 tablespoon sugar, 1 teaspoon vanilla — whipped to soft peaks

Instructions

1. Make biscuits: whisk dry ingredients. Rub in cold butter until coarse crumbs form. Add cold cream, mix just until dough comes together. Pat to 2cm thick. Cut into rounds or squares.
2. Brush tops with cream. Bake at 220°C/425°F for 12 to 14 minutes until deeply golden. Cool slightly.
3. Macerate peaches: toss sliced peaches with sugar and lemon juice. Rest 30 minutes until juicy.
4. Split biscuits. Spoon macerated peaches and their juice over the bottom half. Add a generous spoonful of whipped cream. Place the top half on.

3. Peach Overnight Oats

Fresh peach overnight oats ready at breakfast — peach jam flavour built overnight.

Ingredients

• For 2 servings: 1 cup rolled oats
• 1½ cups whole milk or oat milk
• ½ cup plain Greek yoghurt
• 2 tablespoon chia seeds
• 2 tablespoon honey or maple syrup
• ½ teaspoon vanilla
• Pinch of cinnamon
• 1 large ripe peach, diced, for topping in the morning
• Optional: 1 tablespoon almond butter stirred in

Instructions

1. In a jar or container with a lid, combine oats, milk, yoghurt, chia seeds, honey, vanilla, and cinnamon. Stir well.
2. Cover and refrigerate overnight or minimum 4 hours.
3. In the morning, stir the oats. If they seem too thick, add a splash of milk and stir.
4. Top with fresh diced peach and a drizzle of honey. Serve cold directly from the jar.

2. Peach Sorbet

Pure peach sorbet with no ice cream maker — just blended fresh peaches and sugar syrup, frozen.

Ingredients

• 1kg ripe peaches, peeled, pitted, and cubed
• ¾ cup sugar dissolved in ¾ cup water (simple syrup) — cooled
• Juice of 1 lemon
• Pinch of salt

Instructions

1. Blend peach cubes until completely smooth.
2. Add cooled simple syrup, lemon juice, and salt. Blend again briefly.
3. Pour into a shallow freezer-safe container. Freeze 2 hours until semi-frozen.
4. Break up with a fork. Return to blender or food processor. Blend until smooth and airy. Pour back into container. Freeze 3 to 4 more hours until fully firm. Scoop and serve.

1. Peach Vinaigrette

Fresh peach vinaigrette — the summer salad dressing that uses one ripe peach and takes 5 minutes.

Ingredients

• 1 ripe peach, peeled, pitted, and roughly chopped
• 3 tablespoon apple cider vinegar or white wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• ¼ teaspoon salt
• Pinch of black pepper
• Optional: 1 small shallot, roughly chopped

Instructions

1. Add peach, vinegar, honey, mustard, salt, and pepper to a blender.
2. Blend until smooth.
3. With blender running on low, slowly drizzle in olive oil until emulsified and smooth.
4. Taste and adjust — more vinegar for tang, more honey for sweetness. Serve over any summer salad. Keeps refrigerated up to 4 days.

Frequently Asked Questions

How do I ripen peaches quickly?

Place unripe peaches in a paper bag at room temperature with a banana or apple. The ethylene gas these fruits release accelerates ripening. Check daily — peaches can go from unripe to over-ripe in 24 hours. A ripe peach yields to gentle pressure at the shoulder end, smells fragrant, and has no green colouring. Never refrigerate unripe peaches — cold temperatures halt ripening permanently and the peach will never fully develop its flavour.

Do I need to peel peaches for baking?

For most baking recipes, yes — the skin toughens slightly during cooking and leaves leathery strips in the filling. To peel quickly: score an X in the bottom of each peach with a knife, lower into boiling water for 30 to 45 seconds, then plunge into ice water. The skins slip off easily. For rustic bakes like a galette or crostata where skins will char attractively, leaving skins on is an intentional choice that saves time.

How do I prevent cut peaches from browning?

Toss immediately with lemon or lime juice after cutting. The citric acid slows oxidation significantly. For recipes where lemon would affect the flavour, use a mixture of 1 tablespoon honey dissolved in 2 tablespoons water as a gentler preservative. Peaches brown faster than apples — work quickly and keep cut peaches covered with cling film until needed.

Can I use canned peaches instead of fresh?

Yes, though the flavour is noticeably different — canned peaches are milder and softer, lacking the acidity and fragrance of fresh. Drain thoroughly and pat dry before using — canned peaches contain significant syrup that will water down fillings. Reduce any added sugar in the recipe by half when using canned peaches, as they are already packed in sweet syrup. Frozen peaches (thawed and drained) are a better substitute for fresh than canned.