Type what you have

Ingredients

• ✓ peach
• burrata cheese
• basil
• olive oil
• raspberry balsamic vinegar
• sea salt
• black pepper

Instructions

1. 1 Gently tear open the burrata cheese to expose the soft, creamy core and place in the center of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and drizzle with olive oil.
2. 2 Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.

By foodelicious

Ingredients

• ✓ peach
• strawberry
• orange juice
• brown sugar

Instructions

1. 1 Place the peaches, strawberries, orange juice, and brown sugar in a food processor. Puree until smooth.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until firm.

By Allrecipes Member

Ingredients

• ✓ peach
• puff pastry
• apricot preserves
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
3. 3 Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
4. 4 Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
5. 5 Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

By foodelicious

Ingredients

• ✓ peach
• pie crust
• sugar
• egg
• flour
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Press crust into a 9-inch pie plate; fill with peaches. Combine sugar, egg, flour, butter, and cinnamon in a bowl; sprinkle evenly over peaches.
3. 3 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until filling is bubbling and crust is lightly brown, 40 to 45 minutes more.

By BugNBear

Ingredients

• ✓ peach
• milk
• white sugar
• whole wheat flour
• egg
• vanilla extract
• thyme
• black pepper
• salt
• blackberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
2. 2 Whisk milk, sugar, and flour together in a large bowl. Add eggs, vanilla extract, thyme leaves, black pepper, and salt; whisk until batter is smooth.
3. 3 Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.
4. 4 Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.

By John Mitzewich

Ingredients

• ✓ peach
• all-purpose flour
• salt
• water
• vanilla extract
• butter
• salt
• white sugar
• vanilla bean paste
• cornstarch

Instructions

1. 1 To make the dough: Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
2. 2 To make the filling: Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
4. 4 Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out 8 circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheets. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
5. 5 Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
6. 6 Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.

By HewnBread

Ingredients

• ✓ peach
• raspberry
• white sugar
• lemon juice
• water
• balsamic vinegar
• white sugar
• water
• lemon juice
• vanilla bean
• vanilla ice cream
• almond

Instructions

1. 1 Gather all ingredients.
2. 2 Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes.
3. 3 Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
4. 4 Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
5. 5 Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup.
6. 6 Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
7. 7 Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.

By John Mitzewich

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

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

Ingredients

• ✓ peach
• self-rising flour
• sugar
• egg
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange peach slices in a 9-inch round baking dish. Pour about half the reserved peach juice on top; discard remaining juice. Beat egg, flour, and sugar in a bowl until combined; pour over peaches. Drizzle melted butter over the flour mixture.
3. 3 Bake in the preheated oven until golden brown, about 45 minutes.

By st1100pilot

Ingredients

• ✓ peach
• ✓ peach
• white sugar
• brown sugar
• orange juice concentrate
• triple sec
• peach schnapps

Instructions

1. 1 Place the 5 peeled and pitted peaches into an electric blender with white sugar and brown sugar; process until smooth.
2. 2 Pour puree into a medium saucepan. Stir in orange juice concentrate. Heat over medium heat just to boiling, stirring constantly. Remove from heat. Stir in sliced peaches, triple sec, and peach schnapps. Serve warm.

By Mona L

Ingredients

• ✓ peach
• butter
• maple syrup
• lemon zest
• nutmeg

Instructions

1. 1 Cut each peach in half, remove pit, and cut each half into 6 slices.
2. 2 Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes.
3. 3 Allow to cool slightly before serving.

By Bren

Ingredients

• ✓ peach
• white sugar
• vinegar
• allspice
• clove

Instructions

1. 1 Combine juice from canned peaches, sugar, vinegar, allspice, and cloves in a saucepan; bring to a boil. Remove from heat and stir in peach halves. Let cool, about 15 minutes.
2. 2 Cover saucepan with plastic wrap and refrigerate until flavors combine, 8 hours to overnight.

By avs9601

Ingredients

• ✓ peach
• pie crust
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Roll pie pastry onto a cutting board. Cut crust into eight 4-inch circles using a cookie cutter. Place 1 peach slice in the center of each circle. Fold circle in half to enclose each peach slice; seal edges together. Place mini pies on a baking sheet.
3. 3 Mix cinnamon and sugar together in a small bowl; sprinkle over mini pies.
4. 4 Bake in the preheated oven until crust is lightly browned, 10 to 13 minutes.

By EMILYSARTAIN

Ingredients

• ✓ peach
• lemon juice
• sugar
• fruit pectin
• amaretto liqueur

Instructions

1. 1 Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
3. 3 Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
4. 4 Remove from heat and stir in amaretto liqueur.
5. 5 Ladle peach jam immediately into the prepared 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 spills. Top with lids and tightly screw on rings.
6. 6 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.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently 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 gutefee

Ingredients

• ✓ peach
• water
• fruit pectin
• sucralose sugar substitute

Instructions

1. 1 Inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Stir peaches and water together in a medium saucepan. Gradually add pectin, stirring until well combined. Bring mixture to a boil over high heat, stirring constantly. Continue to stir while boiling, 1 minute. Remove from heat; stir in sucralose. Skim foam from surface using a metal spoon.
3. 3 Immediately ladle jam into hot, sterilized jars, filling to within 1/8 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 lids and screw 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 the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 2 to 3 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. If the lid springs back, it is not sealed, and refrigeration is necessary.

By JAYDA

Ingredients

• ✓ peach
• mango
• white sugar
• fruit pectin

Instructions

1. 1 Place 1/2 of the peaches in a large saucepan and crush until mostly mashed. Add remaining peaches and mangos. Bring to a boil over medium-low heat. Cook until mostly liquid, 20 to 30 minutes.
2. 2 Pour peach-mango mixture into a large bowl and measure 5 1/4 cups back into the pan. For a thicker mixture, use only 5 cups. Add sugar to the pan and bring to a boil over medium heat. Gradually stir in pectin and bring back to a boil. Boil for 1 minute; immediately remove from heat.
3. 3 Pour preserves into seven (8-ounce) 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 on the rings.
4. 4 Place a rack in the bottom of a large canning pot 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 5 minutes.

By misty

Ingredients

• ✓ peach
• white sugar
• all-purpose flour
• egg
• butter
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
2. 2 Cut crust from bread slices, and cut each into 4 or 5 strips. Spread fruit into prepared pan, and cover with a layer of bread strips.
3. 3 Beat together butter, sugar, and flour; mix in egg. Pour mixture over the fruit and bread.
4. 4 Bake in preheated oven for 35 to 45 minutes, or until golden brown.

By Joan Spinasanto

Ingredients

• ✓ peach
• banana
• vanilla greek yogurt
• vanilla frozen yogurt
• whipped cream

Instructions

1. 1 Put peaches and banana chunks in a zip-top freezer bag. Transfer to the freezer, along with the Greek yogurt, until frozen, 4 to 5 hours.
2. 2 Combine frozen fruit, frozen Greek yogurt, and vanilla frozen yogurt in a blender; blend until smooth. Pour into a glass and top with whipped cream.

By Act Like a Lady Eat Like a Man

Ingredients

• ✓ peach
• white bread
• white sugar
• self-rising flour
• egg
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the peaches into the bottom of a buttered 9 inch square baking dish. Cut each slice of bread into 4 strips, and place over the peaches. In a medium bowl, whisk together the sugar, flour, egg and margarine; pour over the bread.
3. 3 Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

By UCMOM