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.
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!)
- 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
Slice peaches and arrange on a platter or plate. Add cheese to platter.
Drizzle with olive oil and balsamic glaze.
Season to taste with salt and pepper.
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
- 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
Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder.
Work in the butter, using your fingers, a fork, or a pastry blender.
In a separate bowl, whisk together the eggs, yogurt or sour cream, and the extracts.
Stir the wet ingredients into the dry ingredients.
Add the peaches, stirring just until everything is combined. This is a wet, sticky dough.
Drop the dough by the 1/4-cupful onto the prepared pan.
Sprinkle the scones with coarse sugar, if desired.
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.
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
- 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
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.
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.
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.
In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
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.
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.
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