July means peach season in Ohio! And while it can be hard to find peaches grown locally (except at Quarry Hill Orchards, which is fantastic!), I always know when peaches are in season as the markets are full. Those beautiful fruits filling up the racks are just begging to be used in an infinite number of recipes. Today I’m sharing 3 of my favorite ways to use fresh peaches. First, I’m always up for trying a new cocktail so I concocted this Bourbon Peach-Tea Cooler. Second, I got hooked on this peach burrata salad I had a few weeks ago so I am making it again. And third, one of the easiest desserts you’ll ever make is a rustic tart with whatever fresh fruit is available – in this case, peaches! You could make any or all of these in one day. I dare say if you make them all at once it will be a veritable “peach feast”. 🙂 Let’s get started…
1. Bourbon Peach-Tea Cooler
Let’s start with a cocktail! It took me a little trial and error to get these ratios right and of course you could do whatever tastes good to you. But I love the combo of ingredients here – this may be my new summertime go-to drink!
3 peach slices
sprig of mint
sprig of thyme
2 tsp honey
3 tsp lemon juice
2 oz bourbon
1 cup unsweetened ice tea
Muddle peach slices, thyme, honey, mint, and lemon juice in a cocktail shaker. Add bourbon, iced tea, ice and shake vigorously. Strain into rocks glass filled with ice. Garnish with sprigs of thyme, mint, and peach slices. Cheers!
2. Grilled Peach, Burrata, and Prosciutto Salad
I made this salad a few weeks ago and just wanted to keep eating it every day. I have made a peach “caprese” salad before and will always want that again. But this salad skips the tomatoes and substitutes prosciutto and arugula (my favorite peppery lettuce). The sweet of the peaches, combined with the soft burrata cheese, and the salty prosciutto… oh my!
1 container burrata cheese (or substitute fresh mozzarella)
1 package prosciutto
1/4 cup sliced almonds
extra virgin olive oil
Preheat grill. Slice each peach in half and remove pit. Brush each half with balsamic vinegar. Grill cut side down for 5 minutes, turn and grill the other side for 2 minutes. Remove from grill and cut into slices. Set aside. Line two salad plates with lettuce. Place peaches on top of lettuce, nestle in prosciutto, distribute burrata over top. Sprinkle with almonds. Drizzle with balsamic vinegar and olive oil and grind some fresh black pepper. Et voila! Dinner is served. 🙂
3. Rustic Peach Tart
My favorite way to use fresh fruit when you need an impressive dessert but want something quick and easy is to make a rustic tart. One store bought pie crust (or make your own), fresh fruit, and a few spices and sugar will lead you to this delicious artisan-looking result. Et voilà!
1 package Pillsbury refrigerated pie crusts (1 crust)
3 peaches, sliced
1 tsp ground cinnamon
1 tsp ground ginger
1/8 cup sugar
1 TBSP butter
Preheat oven to 425F. Bring crust to room temperature and roll into large circle on baking sheet lined with parchment paper. Layer peach slices in concentric circles on top of tart, leaving 2 inches around the edges. Sprinkle with spices and sugar. Dot with butter. Loosely roll edges up over peach slices. Brush visible crust with water and sprinkle with sugar. Bake 20 minutes, rotate pan and bake another 20 minutes or until tart is browned and bubbly.