Peach Season Blossoms Each Summer

Roman Samokhin/Thinkstock

There is nothing better than biting into a ripe peach, even when the juice rolls down to my chin. With their sweet flavor tinged with a touch of tartness, peaches are my favorite fruit — not just for their taste, but for their versatility, too.

The essence of summer, peaches can be baked into cobblers, pies, shortbreads and cakes. Surprisingly, peaches exude a savory side, too. They add punch to salads. A spin on a barbecue grill turns them into a refreshing side dish, particularly with poultry and veal.

Although I think of peaches as an all-American fruit, they carry the pedigree of history. Peaches originated in China and have been cultivated since at least 1000 B.C.E. Traders carried them west along the Silk Roads to Persia. Spaniards introduced peaches to South America and they found their way to Louisiana via the French.

Delicious and nutritious, peaches are rich in calcium, potassium, magnesium, iron and zinc. They are light in calories and contain no saturated fat or cholesterol. They are abundant in dietary fiber.

At farmers markets, I buy as many peaches as possible. I love both yellow peaches and white peaches, which are a bit sweeter.

Because there are so many ways to enjoy peaches, I know they’ll be consumed quickly. Thinly sliced, peaches are a perky addition to most green salads. For breakfast, they are wonderful with Greek yogurt and brown sugar. If, by chance, a peach or two gets soft, cut them in half and bake them. They’re heavenly with whipped cream.

In Pennsylvania, the height of peach season runs from mid-July to Sept. 1. Take advantage of it while you can.

Grilled Peaches with a Kick | Pareve


Yield: Six servings of peach halves as a side dish

Equipment: a barbecue grill or a griddle

  • 3 ripe medium-size peaches
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Olive oil for coating, about 1 tablespoon

Rinse the peaches under cold water and pat them dry with towels. Cut the peaches in half. Remove and discard the pits. Evenly sprinkle the cinnamon, ginger, salt and pepper over the flesh of the peaches. Reserve.

Coat the grilling surface of a barbecue or the ridges of a griddle with olive oil. Preheat the barbecue over a medium flame or the griddle over a medium-high flame. Place the peaches, flesh side down, on the cooking surface.

On the barbecue, move them to one side of center so they get indirect heat. Let the peaches sizzle for about four minutes, and turn over to sear the skin side. After the second four minutes, the peaches may be ready: They should be soft and cooked through. If not, grill them more, alternating between the flesh side and the skin side, turning every two minutes, until ready to eat. Serve immediately.

Arugula and Peach Salad | Dairy or Pareve

Serves four

  • 3 tablespoons slivered almonds
  • 1 large bunch arugula
  • 2 peaches, cut into thin slices with the skin on
  • 4 large radishes, sliced thin
  • 6 teaspoons raisins
  • 4 tablespoons crumbled feta cheese or more, if desired (optional)
  • 6 teaspoons fresh lemon juice
  • 6 teaspoons olive oil

Bake the almonds in a 350-degree oven or toaster oven, until golden, about two minutes. Watch the almonds constantly because they burn easily. Cool to room temperature and reserve.

Rinse the arugula well. Drain on paper towels. Cut off and discard the stems. Drain again between two layers of paper towels until completely dry.

Divide the arugula evenly onto four salad plates. Arrange the peaches and radishes on top. Place an equal amount of raisins and almonds on each plate. Sprinkle the feta cheese (if using).

Drizzle on the lemon juice and olive oil over each salad. Serve immediately.

Peach Challah Cobbler | Pareve or Dairy

 Peach cobbler with ice cream | Mizina/Thinkstock

Serves six to eight

  • Nonstick vegetable spray
  • 2 pounds peaches (about 6 to 8), peeled, pitted and sliced thin
  • 4 slices challah, or more, if needed
  • 1 egg
  • 1 cup sugar
  • 1 tablespoon flour
  • ½ cup margarine or sweet butter, melted
  • ¼ teaspoon vanilla
  • ⅛ teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 2 teaspoons maple syrup, preferably Grade A amber
  • Dash of salt
  • Optional accompaniments: vanilla ice cream, whipped cream or coconut sorbet

Coat an 8-inch square baking pan with nonstick vegetable spray. Place the peach slices in the pan, overlapping them. Distribute as evenly as possible. Preheat the oven to 350 degrees.

Remove the crusts from the challah and discard. Cut the slices into 1-inch squares. If the squares are thick, cut them in half. Arrange the challah evenly over the top of the peaches. The peaches should be mostly, but not completely, covered by challah. If not, use another piece of challah.

Into a mixing bowl, add the remaining ingredients, except the optional accompaniments. With a whisk, mix the ingredients together until well combined. Spoon the batter over the challah pieces as evenly as possible. Leave at room temperature for 10 minutes.

Place the pan inside the oven. After 10 minutes, remove the pan momentarily from the oven and close the door. Using the underside of a turner utensil, press down on the cobbler to moisten the challah. Return the pan to the oven and repeat after another 10 minutes, if necessary. Bake for a total of 30 to 40 minutes, or until the cobbler is set. Turn off the oven. Open the oven door halfway and leave the cobbler in the oven for five minutes before removing.

Serve warm with one of the accompaniments, if using. Or let it cool to room temperature, cover with plastic wrap, store at room temperature and serve the next day. The cobbler tastes particularly good the next day, once the flavor of peaches infuses it.

Peach Crumble | Dairy

A bowl of peach crumble | Sarsmis/Thinkstock

Yield: 12 squares

The Cake

Equipment: 7-by-11-inch baking pan, such as a Pyrex pan

  • 2½ cups medium-sized peaches, about 7 to 9. But have a couple extra on hand in case bruising reduces the yield.
  • ½ cup sweet butter at room temperature, plus 1 tablespoon for greasing the baking pan
  • ¾ cup sugar
  • 1 egg
  • 2 cups flour
  • 2½ teaspoons baking powder
  • ⅛ teaspoon salt
  • (free flowing, not kosher)
  • ½ cup milk
  • 1 tablespoon reduced-fat sour cream
  • ½ teaspoon vanilla
  • ¼ teaspoon lemon zest
  • Optional accompaniment: vanilla ice cream

Cut the peaches in half. Discard the pits. Remove the skins and slice the peaches thin. Reserve.

Using a tablespoon of butter, coat the bottom and sides of the baking pan.

In a large mixing bowl, cream ½ cup butter and the sugar with an electric mixer, until light and fluffy. Add the egg and beat until combined.

In a medium-sized bowl, sift together the flour, baking powder and salt.

In three or four batches, add the flour mixture to the large bowl, alternating with the milk. Add the sour cream, vanilla and lemon zest. Mix together on medium speed until the ingredients are well incorporated. The dough should be sticky.

Move the dough to the prepared pan and spread it evenly across the pan. Arrange the peach slices over the dough. Reserve.

The Crumble

  • ⅜ cup sweet butter at room temperature
  • ¾ cup sugar
  • ¾ cup flour
  • ¾ teaspoon cinnamon
  • ¼ teaspoon cardamom

Preheat your oven to 350 degrees.

Mix the crumble ingredients together in a small bowl with a fork until well combined and crumbling.

Sprinkle the crumble on top of the peaches.

Bake for 45 minutes, or until a cake tester or a toothpick inserted in the center comes clean.

Cool and serve with vanilla ice cream, if using. Cut into squares.


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