Type what you have

Ingredients

• ✓ peach
• pecan
• baby spinach
• poppyseed salad dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange pecans on a baking sheet in a single layer.
3. 3 Toast in the preheated oven until pecans just begin to darken, 7 to 10 minutes. Set aside to cool.
4. 4 Slice peaches into bite-sized segments.
5. 5 Combine peaches, spinach, and toasted pecans in a large bowl; toss with desired amount of dressing until evenly coated.

By Robin Durawa

Ingredients

• ✓ peach
• bread
• butter
• mascarpone cheese
• honey

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Lightly butter the slice of bread and lay peach slices on top. Grill gently on the preheated grill until peach softens. Dot with mascarpone cheese and drizzle with honey.

By ghada faris

Ingredients

• ✓ peach
• applesauce
• cherry pie filling
• mandarin orange segment
• pineapple chunk
• brown sugar
• cinnamon

Instructions

1. 1 Pour the applesauce, cherry pie filling, sliced peaches, mandarin oranges, pineapple, brown sugar and cinnamon into a slow cooker. Cover, and cook on Low setting for 90 minutes.

By dutchkidzx2

Ingredients

• ✓ peach
• mayonnaise
• sour cream
• honey
• cheddar cheese
• lettuce
• strawberry
• grape

Instructions

1. 1 In a small bowl whisk the mayonnaise, sour cream and honey together.
2. 2 In a large bowl toss 1 cup of the cheese with the lettuce.
3. 3 In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.

By CHRISTYJ

Ingredients

• ✓ peach
• avocado
• sweet onion
• lime juice
• salt
• black pepper

Instructions

1. 1 Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.

By Galax

Ingredients

• ✓ peach
• mozzarella cheese
• heirloom tomato
• olive oil
• salt
• basil

Instructions

1. 1 Assemble mozzarella slices, tomato slices, and peach slices on a serving platter. Drizzle olive oil on top, season with salt, and garnish with basil.

By thedailygourmet

Ingredients

• ✓ peach
• strawberry
• plum
• kiwi
• sweet cherry
• honeydew melon
• cantaloupe
• pineapple
• grape
• vanilla yogurt

Instructions

1. 1 In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.

By Leslie

Ingredients

• ✓ peach
• mayonnaise
• peach juice
• heavy cream
• salt
• pepper
• chicken

Instructions

1. 1 In a large bowl, whisk together the mayonnaise, peach juice and whipped cream. Add salt and pepper to taste. Stir in chicken and peaches and chill until ready to serve.

By Sara

Ingredients

• ✓ peach
• olive oil
• balsamic vinegar
• salt
• heirloom tomato
• mozzarella
• basil

Instructions

1. 1 Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
2. 2 Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

By Julie Hubert

Ingredients

• ✓ peach
• chicken breast
• cucumber
• white sugar
• white wine vinegar
• mint
• lemon juice
• salt
• black pepper
• hot sauce
• avocado

Instructions

1. 1 Combine peaches, chicken, and cucumber in a large bowl.
2. 2 Place sugar, vinegar, mint, lemon juice, salt, black pepper, and hot sauce in a blender; blend until smooth. Drizzle vinaigrette over peach mixture; toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.

By Terri Frank Ramseyer

Ingredients

• ✓ peach
• sugar
• water
• rhubarb
• bing cherry
• grape
• strawberry
• apple
• plum
• orange
• blueberry

Instructions

1. 1 Bring sugar and water to a boil in a medium saucepan over medium heat; stir in rhubarb. Reduce heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash rhubarb; chill sacue in the refrigerator, about 1 hour.
2. 2 Stir cherries, grapes, strawberries, apple, peach, plum, orange, and blueberries together with ⅔ cup rhubarb sauce in a large bowl to coat. Chill in the refrigerator for at least 2 hours.

By Cheryl

Ingredients

• ✓ peach
• olive oil
• orange juice
• raspberry vinegar
• mustard
• black pepper
• baby spinach
• ham
• red onion
• cantaloupe

Instructions

1. 1 Whisk oil, orange juice, vinegar, and mustard together in a bowl; season with black pepper.
2. 2 Toss spinach, ham, onion, cantaloupe, and peaches together in a large bowl; toss with vinaigrette to coat.

By 2DIDI

Ingredients

• ✓ peach
• beet
• mache
• lamb's lettuce
• arugula
• goat cheese
• pistachio nut
• shallot
• walnut oil
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil and place onto a baking sheet.
2. 2 Bake in the preheated oven until beets are tender, about 1 hour 20 minutes. Allow beets to cool slightly, then remove the skins. Let beets cool to room temperature or refrigerate until cold, about 1 hour.
3. 3 Place mâche and arugula into a large mixing bowl. Thinly slice cooled beets and add to salad along with peaches, goat cheese, pistachios, and shallots.
4. 4 Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.

By Megancake

Ingredients

• ✓ peach
• mayonnaise
• rice vinegar
• chile pepper sauce
• vegetable oil
• lemon
• mustard
• white sugar
• cayenne pepper
• salt
• cabbage
• chive

Instructions

1. 1 Make the dressing: Whisk mayonnaise, rice vinegar, Asian chile sauce, vegetable oil, lemon juice, Dijon, and sugar in a bowl until smooth. Season with cayenne pepper and salt.
2. 2 Make the coleslaw: Place cabbage into a large bowl. Add peaches and 3 teaspoons chives and lightly toss until combined. Pour dressing over top and stir until coated.
3. 3 Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with remaining 1 teaspoon chives before serving.

By John Mitzewich

Ingredients

• ✓ peach
• almond
• white sugar
• olive oil
• white vinegar
• white sugar
• salt
• pepper
• iceberg lettuce
• leaf lettuce
• celery
• chive
• cranberry
• mandarin orange segment
• mango
• strawberry

Instructions

1. 1 In a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
2. 2 In a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. Set aside.
3. 3 In a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. Serve with desired amount of the oil and vinegar dressing.

By BOOTS582

Ingredients

• ✓ peach
• cracker
• black pepper
• salt
• cucumber
• dill weed
• garlic
• apple cider vinegar
• sour cream
• mustard powder
• paprika
• mayonnaise
• egg
• black pepper
• salt
• onion powder
• cayenne pepper
• garlic powder
• jalapeno pepper
• pimento pepper
• mayonnaise
• cream cheese
• cheddar cheese

Instructions

1. 1 Combine Cheddar cheese, cream cheese, 1 1/2 tablespoons mayonnaise, pimento peppers, jalapeno pepper, garlic powder, cayenne pepper, onion powder, salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until thoroughly combined. Transfer to the refrigerator.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut in half lengthwise.
3. 3 Mash yolks, 2 teaspoons mayonnaise, paprika, and mustard powder together in a bowl. Spoon filling into egg whites. Transfer to the refrigerator.
4. 4 Mix sour cream, apple cider vinegar, garlic, and dill together in a bowl. Add cucumbers; stir to combine. Season with salt and pepper. Transfer to the refrigerator.
5. 5 Place pimento cheese in a small container; surround with crackers. Add 2 deviled egg halves, cucumber salad, and sliced peaches to divided sections of the bento box.

By My Hot Southern Mess

Ingredients

• ✓ peach
• red wine
• sugar
• granny smith apple
• banana
• cinnamon stick
• lemon-lime carbonated beverage

Instructions

1. 1 In a large pitcher, combine red wine, sugar, apples, peaches, bananas and cinnamon sticks. Refrigerate for 6 hours or overnight.
2. 2 When you're ready to serve, stir in the lemon-lime soda.

By ZAHIRAH

Ingredients

• ✓ peach
• white zinfandel wine
• lemon-lime soda
• peach schnapps
• pineapple juice
• ice cube
• grape
• green grape

Instructions

1. 1 Add wine, lemon-lime soda, peach schnapps, and pineapple juice to a cocktail shaker; add ice. Stir until sangria is chilled.
2. 2 Place frozen peach, red grapes, and green grapes in a martini glass; strain sangria into glass.

By NancyW

Ingredients

• ✓ peach
• moscato wine
• lemon-lime soda
• brandy
• peach schnapps
• strawberry
• mango
• pineapple
• raspberry

Instructions

1. 1 Gather all ingredients.
2. 2 Stir Moscato wine, lemon-lime soda, brandy, peach schnapps, peaches, strawberries, mangos, pineapple chunks, and raspberries together in a large container.
3. 3 Chill the sangria for 8 hours or overnight. Serve and enjoy!

By Caelynne

Ingredients

• ✓ peach
• red wine
• soda water
• peach schnapps
• pomegranate juice
• lemon juice
• lemon
• raspberry
• orange
• ice cube

Instructions

1. 1 Stir red wine, raspberry-flavored soda water, peach schnapps, pomegranate juice, and lemon juice together in a large pitcher or punch bowl; add peaches, lemons, raspberries, and oranges. Float ice cubes in sangria to chill.

By Robert Farabaugh

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
• 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
• 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