We are fortunate to live in South Carolina, where every year, we are rewarded with a new peach crop. It is a gift that keeps on giving! In addition to canning, freezing and preserving summer’s sweet treat, let’s take the time now to enjoy fresh, tree-ripened peaches while they last.
Photo by Iuliia Nedrygailova
PEACH CRISP
SERVES 6–8
Topping
¾ cup brown sugar
¾ cup all-purpose flour
½ cup old-fashioned oats
½ cup chopped pecans or walnuts
Generous pinch kosher salt
1 teaspoon cardamom
½ cup unsalted butter, cut into ½-inch pieces
Filling
4–5 cups peach slices
2 tablespoons arrowroot or cornstarch
¾ cup sugar
2 tablespoons fresh-squeezed lemon juice
½ teaspoon almond extract, optional
Preheat oven to 350 F. Spray a 9-by-9-inch baking dish with cooking spray.
In a food processor, add sugar, flour, oats, nuts, salt and cardamom. Pulse 10–15 seconds. Add butter and continue to pulse until mixture is crumbly and all the dry ingredients are thoroughly mixed into the butter. Set aside.
In a large bowl, combine the peach slices, arrowroot, sugar, lemon juice and extract. Pour into prepared dish and sprinkle with the crisp topping. Bake in preheated oven for 40–50 minutes until the top is brown and the filling is bubbly.
Peach Clafoutis
Photo by Gwénaël Le Vot
SERVES 6–8
½ tablespoon unsalted butter, room temperature
3 peaches, medium size, peeled, pitted and thinly sliced
1 lemon, zested
½ cup sugar (divided)
3 large eggs
2 tablespoons peach liqueur
½ teaspoon vanilla extract
½ teaspoon cardamom
Pinch kosher salt
½ cup whole milk
½ cup heavy cream
½ cup flour (or less)
Powdered sugar for dusting
Preheat oven to 350 F. Butter a 9-inch cast-iron skillet.
In a large bowl, toss peach slices, lemon zest and one tablespoon sugar and arrange in the bottom of skillet.
In a blender, puree remaining sugar, eggs, peach liqueur, vanilla, cardamom, salt, milk and cream until well blended. Add flour and purée until smooth. Pour over peaches. Bake 35–40 minutes until the mixture is set but still wobbly in the center. A cake tester placed in the center should come out smooth. Remove from oven and allow to cool for 15 minutes.
Serve warm and cut into slices. Dust with powdered sugar.
Peach Currant Pound Cake
Photo by Gina Moore
SERVES 12–16
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup unsalted butter, room temperature
2 cups sugar
6 large eggs, room temperature
2 tablespoons almond extract
½ cup sour cream
2 cups peeled, diced peaches
1 cup currants
Powdered sugar for dusting
Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick spray. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, cream the butter until it is pale yellow. Add the sugar and continue beating until thoroughly mixed. Add the eggs, one at a time, beating well after each addition. Add the almond extract. Add the flour mixture, 1 cup at a time, alternating with the sour cream. Fold in the peaches and currants.
Pour batter into prepared pan and bake for 1 hour and 15 minutes, until a cake tester inserted into the center comes out clean. Let cake cool for 15 minutes in the pan, then invert onto a wire rack and let cool completely. Dust with powdered sugar, if desired.
Easy Spiced Peach Chutney
Photo by Karen Hermann
MAKES ABOUT 1½ PINTS
1 cup light brown sugar, packed
1 cup apple cider vinegar
1 tablespoon peeled and minced ginger
½ small red onion, chopped
½ teaspoon ground cardamom
5 cups peeled and chopped peaches
1 fresh serrano pepper, seeded and chopped
Generous pinch kosher salt
In a medium heavy pot, combine brown sugar, vinegar, ginger and onion; simmer until onions are soft. Add cardamom, peaches, peppers and salt and continue to simmer, stirring occasionally, until peaches are soft, about an hour. Ladle into sterilized half-pint jars, and seal.
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Chef’s tips
How to sanitize jars and lids. Wash jars in dishwasher on sanitize setting, boil for 10 minutes in water on the stovetop in a canning pot, or heat jars in a 225-degree oven for 20 minutes. To sanitize seals and lids, place them in a pot of boiling water for 5 minutes.
What is chutney? A savory relish made from slow-cooked fruits or vegetables, vinegar and spices. Use it on sandwiches, as a dipping sauce or a meat glaze.
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Check out more delicious peach recipes from Chef Belinda’s archives on our site:
Give peaches the slip—In this how-to video, Chef Belinda shows us how to peel a bowl full of peaches in just minutes.
Everything’s Just Peachy—Enjoy six delicious dessert recipes from Chef Belinda Smith-Sullivan’s first cookbook, Just Peachy.
Easy peach pie—This simple summertime pie bakes up juicy and golden.
Peach pecan scones—Great by themselves or covered in decadent homemade peach preserves.
Peach turnovers—Turn fresh South Carolina peaches into these tasty pastries.
Perfectly easy peach cobbler—There’s no sweeter way to put tree-ripened peaches to use.