Type what you have

Ingredients

• ✓ peach
• vegetable oil
• ice cream

Instructions

1. 1 Heat grill to medium-high. Cut peaches in half; remove pits. Brush cut sides with oil. Place cut-sides down on grill. Grill 3 to 4 minutes until grill marks appear. Brush tops with oil, turn over and move to indirect heat. Grill about 10 minutes longer until warm and tender.
2. 2 Serve warm peach halves topped with ice cream.

By Target Test Kitchen

Ingredients

• ✓ peach
• sugar
• white vinegar
• cinnamon stick
• clove

Instructions

1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled peaches are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar and vinegar in a large saucepan; stir until sugar is mostly dissolved. Add cinnamon sticks and cloves; bring to a boil. Cover the pan; boil for about 5 minutes. Discard cinnamon sticks and cloves, or leave them in for a stronger flavor.
3. 3 Pack peaches into the hot, sterilized jars, filling to within 1 inch of tops; Pour pickling syrup into the packed jars, filling to within ½ inch of the tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By MISSCOOKSALOT

Ingredients

• ✓ peach
• green grape
• strawberry
• blueberry
• apple
• orange

Instructions

1. 1 Mix together grapes, strawberries, peach, blueberries, and apple in a large bowl until well combined. Pour orange juice over fruit salad and stir.

By Synexx

Ingredients

• ✓ peach
• all-purpose flour
• whole-wheat flour
• baking powder
• white sugar
• cream of tartar
• salt
• vegetable oil
• butter
• milk
• vegetable oil
• walnut
• maple syrup
• cinnamon

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Grease a 9-inch round pan.
2. 2 Mix all-purpose flour, whole-wheat flour, baking powder, sugar, cream of tartar, and salt together in a large bowl. Blend 1/3 cup vegetable oil and butter into the flour mixture until it looks like bread crumbs. Stir milk into the mixture to form a dough. Roll the dough into balls smaller than 1 inch in diameter and arrange into the prepared pan. Drizzle 1/3 cup vegetable oil over the dough.
3. 3 Sprinkle chopped walnuts over the dough; top with peach cubes. Stir maple syrup and cinnamon together in a small bowl; drizzle evenly over the peaches and walnuts.
4. 4 Bake in the preheated oven until the edges of the dough is golden brown, 10 to 12 minutes.

By Msuew

Ingredients

• ✓ peach
• yam
• sweet potato
• syrup
• ginger
• salt
• pepper
• pecan
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweet potatoes into a large bowl and cut into slightly smaller pieces. Reserve 4 to 5 peach slices for garnish; add remaining peach slices to potatoes in the bowl. Add 1/2 cup reserved peach juice, ginger, salt, and pepper; mix until well combined. Transfer mixture to a 2-quart baking dish.
3. 3 In a small bowl, stir together pecans and brown sugar. Sprinkle over the top of casserole and arrange reserved peach slices in a line down the center.
4. 4 Bake in the preheated oven until casserole is hot and bubbly, 35 to 40 minutes

By Bruce's Yams

Ingredients

• ✓ peach
• butter
• egg white
• white sugar
• almond meal
• all-purpose flour
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms.
2. 2 Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat.
3. 3 Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter.
4. 4 Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
5. 5 Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes.
6. 6 Let cool at least 10 minutes before removing from the pan.

By John Mitzewich

Ingredients

• ✓ peach
• oat flour
• almond flour
• tapioca flour
• granulated sugar
• salt
• butter
• applesauce
• egg
• almond paste
• applesauce
• oat flour
• powdered sugar
• apricot jam

Instructions

1. 1 Preheat the oven to 400 degrees F.
2. 2 Make the crust: Pulse the oat flour, almond flour, tapioca flour, sugar, and salt together in a food processor for 5 seconds to blend.
3. 3 Add the cubed butter and pulse 8-10 times more until a moist, crumbly dough starts to form. Add the applesauce and blend until a soft dough forms.
4. 4 Divide the dough into 6 equal pieces and use your fingers to press the dough into 6 mini tart pans (or 1 9-inch tart pan if you don't have mini shells), making sure the dough rises slightly above the edges of each pan.
5. 5 Place the tarts on a rimmed baking sheet and freeze for 15 minutes while the oven heats.
6. 6 Bake the tarts for 10 minutes, until they start to brown at the edges. Remove from the oven and cool the crusts to room temperature.
7. 7 Reduce the oven heat to 375 degrees F.
8. 8 Make the filling: Beat the egg, almond paste, and applesauce together with an electric hand mixer on medium-low speed until smooth.
9. 9 Add the oat flour and powdered sugar, and beat on low speed to blend thoroughly.
10. 10 Divide the almond custard evenly between the cooled tart crusts.
11. 11 Pit and slice the peaches into 1/4-inch thick half-moons and fan the peach slices across each tart crust. Whisk the jam with 1 tablespoon water to make a glaze. Brush the peaches with the glaze using a pastry brush. Return the tarts to the oven and bake for 20-25 minutes more, until the custard is matte and puffy at the edges. Serve immediately.

By Mott's

Ingredients

• ✓ peach
• whole wheat tortilla
• olive oil cooking spray
• white sugar
• cinnamon
• strawberry
• green apple
• grape
• blueberry
• pineapple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spray tortilla triangles with cooking spray. Combine sugar and cinnamon in a resealable plastic bag. Add triangles and shake to coat. Place triangles on a baking sheet.
3. 3 Bake in the preheated oven until crisp, 10 to 12 minutes.
4. 4 Combine strawberries, peach, apple, grapes, blueberries, and pineapple in a bowl. Stir to mix . Serve salsa with cinnamon chips.

By WifeofBill

Ingredients

• ✓ peach
• egg
• white sugar
• vegetable oil
• vanilla extract
• all-purpose flour
• cinnamon
• baking powder
• baking soda
• salt
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
2. 2 Beat eggs lightly in a large bowl. Blend in sugar, oil, and vanilla. Mix in flour, cinnamon, baking powder, baking soda, and salt until just combined. Stir in peaches and walnuts. Pour batter into the prepared pans.
3. 3 Bake in the preheated oven until a tester inserted in the center comes out clean, about 1 hour.

By Janie

Ingredients

• ✓ peach
• red onion
• cilantro
• lime
• sugar
• salt

Instructions

1. 1 Mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. Sprinkle salsa with sugar and salt to taste; toss to coat.

By ryan770

Ingredients

• ✓ peach
• water
• brown sugar
• cinnamon
• white wine
• triple sec
• sparkling white wine

Instructions

1. 1 Place peaches, water, sugar, and cinnamon in a blender or the bowl of a food processor; blend until smooth. Transfer mixture to a pitcher; stir in dry white wine and triple sec. Cover the pitcher; chill in the refrigerator for at least 4 hours.
2. 2 Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to extrude all juice. Pour juice into a large pitcher; stir in sparkling wine.

By rlt11_NMC

Ingredients

• ✓ peach
• ✓ peach
• red onion
• habanero pepper
• cilantro
• tequila
• lime juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine canned peaches, onion, fresh peach, habaneros, and cilantro in a bowl. Stir in tequila, lime juice, and olive oil to coat; season with salt and black pepper. Cover the bowl with plastic wrap; refrigerate before serving, 8 hours to overnight.

By Ron B

Ingredients

• ✓ peach
• red onion
• garlic
• ginger root
• chipotle pepper in adobo sauce
• cilantro
• lime
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.
3. 3 Enjoy!

By OOMPAH

Ingredients

• ✓ peach
• red bell pepper
• red onion
• jalapeno pepper
• black bean
• cilantro
• cumin
• sea salt
• avocado
• lime juice
• olive oil

Instructions

1. 1 Mix peaches, red bell pepper, onion, and jalapeno pepper together in a bowl; gently fold in black beans and cilantro. Season with cumin and sea salt. Fold in avocado and drizzle salad with lime juice and olive oil. Let stand for 5 to 10 minutes before serving.

By Ivy Larson

Ingredients

• ✓ peach
• jalapeno pepper
• red onion
• red bell pepper
• cilantro
• garlic
• lime
• lemon
• salt
• black pepper
• avocado

Instructions

1. 1 Gently mix peaches, jalapeño, onion, bell pepper, cilantro, garlic, lime juice, and lemon juice in a bowl; season with salt and pepper.
2. 2 Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Fold avocado into salsa to serve.

By Sherri

Ingredients

• ✓ peach
• canning jar
• jalapeno pepper
• onion
• red bell pepper
• cilantro
• white vinegar
• garlic
• cumin
• lime zest
• fruit pectin
• white sugar

Instructions

1. 1 Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine peaches, jalapeño, onion, bell pepper, cilantro, vinegar, garlic, cumin, and lime zest in a large saucepan. Mix together pectin and 1/4 cup sugar in a small bowl, then stir into peach mixture in the saucepan. Bring to a boil. Stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat and stir for 5 minutes.
3. 3 Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By LORISNOW

Ingredients

• ✓ peach
• mango
• tomato
• onion
• red bell pepper
• yellow bell pepper
• pineapple
• cilantro
• water
• white sugar
• lime juice
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Place mangos, peaches, tomatoes, onion, red pepper, yellow pepper, pineapple, and cilantro in a large bowl. Stir in water, sugar, lime juice, jalapeño, garlic, and salt until well combined.
2. 2 For best flavor, cover and refrigerate until chilled before serving.

By SerenaBloom

Ingredients

• ✓ peach
• butter
• flour
• egg
• white sugar
• self-rising flour
• lime
• sweetened condensed milk
• evaporated milk
• heavy cream
• amaretto liqueur
• heavy cream
• lime zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
3. 3 Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
4. 4 Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
5. 5 Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
6. 6 Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
7. 7 Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

By mega

Ingredients

• ✓ peach
• parsley
• pomegranate seed
• cinnamon stick
• sugar
• goat cheese
• milk
• walnut
• pepper
• salt
• clove
• almond
• raisin
• pine nut
• candied orange peel
• parsley
• apple
• plantain
• tomato
• ground pork
• garlic
• onion
• olive oil
• poblano pepper

Instructions

1. 1 Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
2. 2 Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
3. 3 Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
4. 4 Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
5. 5 Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

By mega2408

Ingredients

• ✓ peach
• ✓ peach
• champagne

Instructions

1. 1 Gather all ingredients.
2. 2 Pour peach puree into a fluted glass; top with Prosecco or Champagne.
3. 3 Garnish with a slice of peach. Enjoy!

By sanzoe

Ingredients

• ✓ peach
• miniature marshmallow

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Spread peaches into the bottom of a baking dish and top with marshmallows.
3. 3 Bake in the preheated oven until marshmallows are golden, 15 to 20 minutes.

By Muddpuppy Royer

Ingredients

• ✓ peach
• orange
• white sugar

Instructions

1. 1 Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
2. 2 The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
3. 3 While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.

By Allrecipes Member

Ingredients

• ✓ peach
• yellow cake mix
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine.
2. 2 Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
3. 3 Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.

By Marie

Ingredients

• ✓ peach
• angel food cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix and peaches with juice in a large bowl until well combined. Pour batter into an ungreased 10x4-inch tube pan.
3. 3 Bake in the preheated oven until the top is dark golden brown and cracks feel very dry and not sticky, 37 to 47 minutes.
4. 4 Cool cake in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle, this will prevent the cake from sinking.

By Amy Brolsma

Ingredients

• ✓ peach
• ✓ peach
• ginger syrup
• peach schnapps
• prosecco

Instructions

1. 1 Blend peaches, ginger syrup, and schnapps in a blender until smooth. Divide among 6 chilled 8-ounce glasses. Slowly add Prosecco, stirring gently to combine. Garnish with fresh peach slices.

By Allrecipes Magazine

Ingredients

• ✓ peach
• ice cube
• sugar
• ginger root

Instructions

1. 1 Combine peaches, ice cubes, sugar, and ginger in a blender; blend until smooth. Pour into a glass and freeze for about 1 hour.

By gartenfee

Ingredients

• ✓ peach
• white sugar
• pectin

Instructions

1. 1 Gather all ingredients.
2. 2 Crush 1 cup of chopped peaches in the bottom of a large saucepan. Add remaining peaches and set the pan over medium-low heat.
3. 3 Bring to a low boil and cook until peaches become liquid with a few bits of peach left, about 20 minutes.
4. 4 Pour cooked peaches into a bowl, then measure 6 cups of peaches back into the pan (reserving any remaining peaches for another use). Add sugar and bring to a boil over medium heat.
5. 5 Gradually stir in dry pectin; boil for 1 minute.
6. 6 Remove from heat and pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
8. 8 Carefully remove jars from stockpot and let jam cool, then store on a shelf in a cool, dark place. Serve and enjoy!

By Kevin

Ingredients

• ✓ peach
• yellow cake mix
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour peaches into a 9x13-inch baking dish.
3. 3 Sprinkle cake mix on top and pour melted butter all over.
4. 4 Bake in the preheated oven until top of cobbler is golden brown, about 50 minutes.

By Kristi Ford

Ingredients

• ✓ peach
• mango
• vanilla soy milk
• orange juice

Instructions

1. 1 Place peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.

By OCULTICA

Ingredients

• ✓ peach
• brown sugar
• lemon juice
• water
• cinnamon

Instructions

1. 1 Place chopped peaches in a multi-functional pressure cooker (such as Instant Pot) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
4. 4 Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
5. 5 Cool and serve immediately or store in jars in the refrigerator to serve later.

By fabeveryday