how to eat a peach | kelly’s kitchen

Hello and welcome back to Kelly’s Kitchen; I am happy you’re here! Since we are closing in on the end of summer, today’s theme is peaches. A few weeks ago I wrote about our weekly deliveries from The Peach Truck and in that post, peach ice cream was the star of the show. This week, I have three peachy recipes to share: here’s how to eat a peach!

The first recipe is my favorite way to eat peaches this summer: Peach Caprese.

Peach Caprese

We regularly make the traditional caprese salad and using peaches instead of tomatoes is such a delicious way to mix it up a bit. I have made this salad almost every week this summer; sometimes with fresh mozzarella pearls, or chunks of fresh mozzarella, but my favorite cheese to have in this salad is Burrata. 

If you are not familiar with Burrata, it’s a sphere of fresh mozzarella filled with stracciatella. Stracciatella is a tangy, creamy mixture of frayed mozzarella and cream. Burrata is so luscious and rich, it really goes perfectly with peaches and takes this simple salad up a notch. 

This recipe is as easy as they come, so the real focus is going to be on the quality of your ingredients. Ripe peaches, good olive oil and flaky kosher salt are at the top of my list. I really love opens in a new windowJacobsen Salt Co. Kosher Sea Salt for cooking and it’s great for finishing anything from salads to steaks. My favorite mid-to-low priced olive oil is opens in a new windowCalifornia Olive Ranch olive oil. The ratios are to taste, so use as much or as little as you like. 

I am using a opens in a new windowTrader Joes Balsamic Glaze, but you can just use straight Balsamic vinegar if you like. Balsamic is not used in traditional caprese, but I think it’s important here to add some acid to the dish because the peaches are so sweet. Fresh cracked black pepper and basil from my garden finish it off. (Side note: I pretty much ate this whole platter by myself. It’s that good!)

Peach Caprese

Course Appetizer, Brunch, dinner, lunch, Main Course, Salad, Side Dish
Author Kelly Djalali


  • 3 or more Ripe Peaches
  • 1-2 Burrata or 1 Package Fresh Mozzarella
  • Quality Olive Oil
  • Balsamic Glaze or Vinegar
  • Flaky Kosher Salt
  • Fresh Cracked Black Pepper
  • Fresh Basil Leaves


  1. Slice peaches and arrange on a platter or plate. Add cheese to platter.

  2. Drizzle with olive oil and balsamic glaze.

  3. Season to taste with salt and pepper.

  4. Scatter fresh basil leaves over peaches and cheese.

Next up: Peach Scones

I really love a good scone. Soft and buttery on the inside with a slightly crunchy, golden exterior. I was craving drop biscuits when I decided to make these, actually. Slightly sweet and loaded with chunks of fresh peaches, these scones were perfect for breakfast with coffee. 

The addition of sour cream keeps these scones from being too dry. I used vanilla bean paste for a rich vanilla flavor. 

Tender Peach Scones

Course Breakfast, Brunch, Snack


  • 2 cups All Purpose Flour
  • 1/2 tsp Salt
  • 1/3 cup Granulated Sugar
  • 1/4-1/3 tsp Nutmeg
  • 1 tbsp Baking Powder
  • 6 tbsp Butter, cold, cut into pieces
  • 2 large Eggs
  • 1/3 cup Full Fat Sour Cream or Yogurt
  • 1/2 tsp Almond Extract
  • 1 cup Diced Peaches
  • 1 tsp Vanilla Extract
  • Course White Sugar optional, for sprinkling on top


  1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.

  2. In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder.

  3. Work in the butter, using your fingers, a fork, or a pastry blender.

  4. In a separate bowl, whisk together the eggs, yogurt or sour cream, and the extracts.

  5. Stir the wet ingredients into the dry ingredients.

  6. Add the peaches, stirring just until everything is combined. This is a wet, sticky dough.

  7. Drop the dough by the 1/4-cupful onto the prepared pan.

  8. Sprinkle the scones with coarse sugar, if desired.

  9. Bake the scones for 20 to 25 minutes, until they're a light golden brown. Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a rack to cool completely.

  10. Serve warm, or at room temperature. Store at room temperature, well-wrapped, for several days; freeze for longer storage.

Peach Upside Down Cake

I found this recipe on The Times Cooking website and contrary to the typical yellow cake in a pineapple upside down cake, this cake was quite dense. I doubled the recipe to make two cakes. To one, I added blueberries. Which, if you make this cake, I definitely recommend adding the blueberries. 

The blueberries filled in the spaces between the peaches preventing the batter from leaking through. Which, aesthetically, I think made for a prettier cake. In hindsight, I should have created a tighter pattern with the peach slices. The cake itself is not too sweet and so goes nicely with the caramelized sugar. I agree with the author, the cake is best on the day it’s made. Day two found it a little on the dry side, but it did go well with coffee. 

Peach Upside Down Cake

Course Breakfast, Dessert
Author Florence Fabricant


  • 1 stick Butter, plus more for greasing the pan
  • 3 large Ripe Peaches
  • 1 1/4 cup Sugar
  • 1 cup Flour
  • 3/4 tsp Baking Powder
  • 1/4 tsp Nutmeg
  • 3 Eggs
  • 3/4 cup Crème Fraîche optional


  1. Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.

  2. Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.

  3. Combine 1/2 cup sugar with 1/4 cup water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.

  4. In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.

  5. In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.

  6. Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.

Recipe Notes

Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.

Thank you so much for spending some of your Saturday with me. I hope this recipe round up of how to eat a peach gives you some peach inspiration! There are so many ways to enjoy the juicy sweetness of peaches. I particularly love peaches when paired with savory, salty flavors like prosciutto or feta. Let me know how you like to eat a peach! Don’t forget you can find me on opens in a new windowInstagram and opens in a new windowFacebook too! Take care, be well, xo Kelly



Utensils and Ingredients Found in This Post


  1. Sangita M wrote:

    All these recipies are wonderful! I Look forward to your weekly posts.

    Posted 8.22.20
    • Thanks so much Sangita! Have a great weekend! xo Kelly

      Posted 8.22.20
    • Julie Greene wrote:

      Hi Kelly,

      These recipes are making me want to run right out and buy some peaches. I am not a fan of caprese salad, but this sounds and looks divine. I will definitely try the scones and then tell myself to to walk an extra mile. Hal

      Thanks for another great cooking class.


      Posted 8.22.20
      • You’re so welcome, Julie! I swear that peach caprese salad is absolutely addictive! And those peach scones freeze well, so you can save some for later. Thanks so much for tuning in today! Take care and enjoy the weekend, xo Kelly

        Posted 8.22.20
        • Marcie wrote:

          Wow! I love peaches and I love scones. I have always thought my scones were a failure due to appearance and dryness. I like the idea of adding more moisture to the mix. I may give scones a try again. Thanks for these lovely ideas.

          Posted 8.22.20
          • Hi Marcie, I found these scones to be so moist and they didn’t dry out after couple days, either. Definitely worth a try. Thanks so much for reading today, have a great weekend! xo Kelly

            Posted 8.22.20
  2. Leslie Webb wrote:

    Well, I guess I am buying peaches today. These recipes look delish and I am particularly looking forward to the peach caprese. I also like the fact that the recipes were formatted into a recipe print out.
    Thanks so much for your guidance in the kitchen…love it.

    Posted 8.22.20
    • Hi Leslie, Be sure to let me know how you like the peach caprese, it’s been our favorite thing this summer! Take Care and thanks for reading today’s post. xo Kelly

      Posted 8.22.20
  3. Julie Greene wrote:

    P.S. I usually eat a peach standing over the kitchen sink with juice running down my chin. That’s what my mom did. Lol


    Posted 8.22.20
    • For sure, Julie! What you don’t see a picture of in these recipes, is me standing over the sink eating every other half of peach I slice up for these recipes!

      Posted 8.22.20
  4. Carolyn wrote:

    You had me at peaches! Everything looks delicious. I can’t wait to try your recipes.

    Posted 8.22.20
    • Thanks so much, Carolyn! Let me know what you make and how it goes for you! Enjoy your weekend, xo Kelly

      Posted 8.22.20
  5. Roberta wrote:

    Kelly, love your Saturday post. Last week
    I made the the soba noodles with eggplant for friends – YUM! Tomorrow having my best friends for a BBQ. I’m not much of a baker, but I will make the peach upside down cake. I think they’ll be impressed. Are you using unsalted butter in the scone and cake recipe?

    Posted 8.22.20
    • Hi Roberta! I am so happy you made the soba noodles and eggplant! I am not much of a baker either, ha! I used salted butter for both the scones and the cake. Let mw know how the cake turns out for you, I hope your friends enjoy it! Have fun! xo Kelly

      Posted 8.22.20
  6. Mary C wrote:

    Wow! These all sound delicious. Finding good peaches in northern Wisconsin is definitely a challenge, however. I think these recipes are worth it, though!

    Posted 8.22.20
    • Hello Mary, I bet it’s tough to find ripe peaches in WI, but you could order online too, The Peach Truck is where we get ours from – just a thought. When I lived in Alaska I always ordered fresh, hard-to-get fruit online (well, back then it was from a catalog, but still…). Let me know if you are able to procure the peaches and what you make! Also, canned peaches are totally good too!! Take care, xo Kelly

      Posted 8.22.20
  7. Roberta wrote:

    Look forward to Kelly’s kitchen every Saturday. Last week I made the soba noodles for friends – YUM! I’m not a baker, but I’m going to make the peach upside down cake for my best friends tomorrow. Have my peaches delivered from Frog Hollow Farms, the very best. Is the butter unsalted in the recipes?

    Posted 8.22.20
    • Hi Roberta, I used salted butter for these recipes. Your farm fresh peaches sound amazing! I am sure you and your best friends will enjoy the cake! Let me know how it goes for you. xo Kelly

      Posted 8.22.20
  8. Sylvia Espinoza wrote:

    5 stars
    Wow, Kelly! Am not much for baking, but the thought of a warm peach scone (with tea!) temps me to try my hand at baking them! The other two recipes are great, too. Kudos on these ideas that go beyond eating a peach over the sink like blog sister Julie and/or peach cobbler! Will report back on what I try. Hugs!~

    Posted 8.22.20
    • Can’t wait to hear what you try, Sylvia! The scones are so easy, even non-bakers like us can do it! Let me know how they turn our for you! Talk soon, xo Kelly

      Posted 8.22.20
  9. Carroll Niesen wrote:

    Everything looks fabulous!! I will try the caprese first.

    Posted 8.22.20
    • Hi Carroll, you won’t be disappointed! Let me know how you like it. Thanks for checking in this week! xo Kelly

      Posted 8.22.20
  10. Bonnie F wrote:

    Hello Kelly
    I want to make the peach scones but I’m wondering if I can use buttermilk instead of the sour cream or yogurt.
    I really enjoy your Saturday recipes.

    Posted 8.22.20
    • Hey Bonnie, I say yes! Go for it. I love using yogurt in place of sour cream. I rarely have buttermilk, but I think that could work well too. Let me know which one you go with and how it turns out for you. Thank you so much and talk soon, xo Kelly

      Posted 8.22.20
  11. Elisa wrote:

    As usual, great recipes and instructions Kelly. What a great idea is the peach salad—made it for dinner, and I almost like it better than with tomatoes.

    Posted 8.22.20
    • Hi Elisa, I am so thrilled you made the salad tonight! I must confess that I like it more than the tomato version too! Although I will say that we haven’t had the best tomatoes come out of the garden this year, so that might make me partial to the peaches. But this salad is definitely a keeper! Thank you for writing in to let me know you enjoyed the post and the recipe! xo Kelly

      Posted 8.22.20
  12. Gwen Marie Ewing wrote:

    Thanks Kelly for another delicious recipe! Peaches are divine this time of year! I can’t wait to try these yummy dishes! All the best for a good week!!

    Posted 8.23.20
    • Thanks so much, Gwen! We have certainly enjoyed these recipes, I hope you do too! Take care, xo Kelly

      Posted 8.23.20

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