Peach season has arrived, and through September, the heavenly taste and texture of ripe peaches should grace your table as often as possible. Here are three easy and excellent ways to include peaches in your summer menu with minimum hassle and maximum pleasure.

Browned Butter Grilled Peaches with Cinnamon “Toast” Brioche Crumbs

recipe by Tieghan Gerard at Half-Baked Harvest

Ingredients:

Cinnamon Toast Brioche Crumbs 

  • 4 slices brioche bread, torn or pulsed into fine crumbs (about 2 cups of crumbs)
  • 4 tablespoons salted butter, melted
  • 2-5 tablespoons cinnamon sugar, to your taste, plus more for serving

Browned Butter Grilled Peaches

  • 4 tablespoons salted butter
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 ripe, but firm peaches or nectarines, halved + pit removed
  • vanilla ice cream, for serving

Directions:

  1. To make the cinnamon toast crumbs. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. To the baking sheet, add the breadcrumbs, butter, and cinnamon sugar, toss to coat the crumbs. Transfer to the oven and bake 10-15 minutes, until toasted. Watch closely to ensure they are not burning.
  2. To make the browned butter. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof bowl. Stir in the honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored for up to 1 week. Serve at room temperature.
  3. To grill the peaches. Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill and immediately drizzle/spread each peach half with browned butter. Serve topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs. Makes 8 servings.

Notes: *To make breadcrumbs, pulse the bread slices in a food processor until you have fine crumbs. Alternately you can tear the bread into fine crumbs with your hands.

Peach Pie Biscuit Bombs

recipe by Heather Tullos at Sugar Dish Me

Ingredients:

  • 1 package refrigerated flaky Biscuits
  • 1 cup sliced fresh peaches (1″ pieces)
  • 3-4 ounces soft Brie cheese
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey (optional)
  • 3 tablespoons butter

Directions:

  1. Preheat the oven to 375F.
  2. Split the biscuits in half. Place 3-4 pieces of peach in the center of the bottom half of each biscuit. Add a small spoonful of the Brie (about a teaspoon). the sprinkle them all with brown sugar and cinnamon. Drizzle with a little honey (if you are using it).
  3. Place the top back on each biscuit and gently press the edges down to lightly seal and close. Take each one in your hand and gently form into balls so the biscuit is wrapped all the way around the filling. Place them about 2″ apart on an ungreased baking sheet.
  4. Put the butter in a small saucepan over medium heat. Melt it and then let it snap and crackle in the pan until it smells nutty. Remove from the heat. Brush each bomb with the browned butter, making sure to get the browned bits from the bottom of the pan.
  5. Bake for 12-15 minutes. the tops will be golden.
  6. Brush the pie bombs with the brown butter again after baking and serve warm.

Spicy Peach and Avocado Salad

recipe by Dawn Perry at Country Living

Ingredients:

  • 3 tbsp. fresh lemon juice
  • 3 tbsp. olive oil
  • 2 tsp. pure honey
  • 1 shallot, finely chopped
  • 1 Fresno or other chile pepper, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 3 ripe but firm peaches, cut into wedges
  • 2 avocados, pitted and cut into wedges
  • 1/2 c. fresh mint, torn if large, plus more for garnish
  • 1/4 c. roasted pistachios, chopped (optional)

Directions:

  1. Whisk together lemon juice, oil, honey, shallot, and chile in a bowl. Season with salt and pepper. Add peaches and toss to coat. Let sit at least 15 minutes and up to 1 hour.
  2. Just before serving, add avocado and mint and toss to combine. Season with salt and pepper. Top with pistachios if using, and garnish with mint. Makes 8 servings.

For more pleasurable peach recipes, visit our recipe archives.

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