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 Jacobsen 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 California Olive Ranch olive oil. The ratios are to taste, so use as much or as little as you like. 

I am using a Trader 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!)

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. 

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. 

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 Instagram and Facebook too! Take care, be well, xo Kelly

Kelly Djalali

is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.

She’s 47, 5’0, and a petite 0/XS.

Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.

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