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The Journal Gazette

  • America's Test Kitchen photos There's a bevy of delicious treats you can make with peaches this summer, including Honey Glazed Roasted Peaches.

  • Get creative with Summer Peach Cake.

Wednesday, June 27, 2018 1:00 am

Peachy keen desserts

Versatile fruit ideal way to cap off those summer cookouts

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Peaches are among the ubiquitous fruits of summer. You'll see them all season in pies and cobblers, and you might even spy a few getting nice marks on the grill. 

If you're looking for something new to do with your peaches this summer, here are some recipes to try. 

Honey-Glazed Roasted Peaches

These peaches are best served warm with vanilla ice cream or plain Greek yogurt.

2 tablespoons lemon juice

1 tablespoon sugar

1/4 teaspoon salt

6 firm, ripe peaches, peeled, halved, and pitted

1/3 cup water

1/4 cup honey

1 tablespoon unsalted butter

1/4 cup hazelnuts, toasted, skinned, and chopped coarse

Adjust oven rack 6 inches from broiler element and heat broiler. Combine lemon juice, sugar, and salt in large bowl. Add peaches and toss to combine, making sure to coat all sides with sugar mixture.

Transfer peaches, cut side up, to 12-inch oven-safe skillet. Pour any remaining sugar mixture into peach cavities. Pour water around peaches in skillet. Broil until peaches are just beginning to brown, 11 to 15 minutes.

Combine honey and butter in bowl and microwave until melted, about 30 seconds, then stir to combine. Remove peaches from oven (skillet handle will be hot) and brush half of honey mixture over peaches. Return peaches to oven and continue to broil until spotty brown, 5 to 7 minutes.

Remove skillet from oven (skillet handle will be hot), brush peaches with remaining honey mixture, and transfer peaches to serving dish, leaving juices behind. Being careful of hot skillet handle, bring accumulated juices in skillet to simmer over medium heat and cook until syrupy, about 1 minute. Pour syrup over peaches. Sprinkle with hazelnuts and serve. Makes 6 servings.

– America's Test Kitchen

Summer Peach Cake

Orange liqueur can be substituted for the schnapps. If using farm-fresh peaches, omit the schnapps.

For the peaches:

21/2 pounds peaches, peeled, halved, pitted, and cut into 1/2-inch wedges

5 tablespoons peach schnapps

4 teaspoons lemon juice

3 tablespoons granulated sugar

For the cake:

1 cup (5 ounces) all-purpose flour

11/4 teaspoons baking powder

3/4 teaspoon salt

1/2 cup packed (31/2 ounces) light brown sugar

1/3 cup (21/3 ounces) plus 3 tablespoons granulated sugar

2 large eggs, room temperature

8 tablespoons unsalted butter, melted and cooled

1/4 cup sour cream

11/2 teaspoons vanilla extract

3/8 teaspoon almond extract

1/3 cup panko bread crumbs, crushed fine

For the peaches: Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Grease and flour 9-inch springform pan. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon sugar in bowl; set aside.

Cut remaining peach wedges crosswise into 3 chunks and gently toss with remaining 3 tablespoons schnapps, 2 teaspoons lemon juice, and 2 tablespoons sugar in second bowl. Spread chunks onto prepared baking sheet and bake until exuded juices begin to thicken and caramelize at edges of pan, 20 to 25 minutes. Let peaches cool completely on pan, about 30 minutes. Reduce oven temperature to 350 degrees.

For the cake: Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs in large bowl until thick and thoroughly combined, about 45 seconds. Slowly whisk in melted butter until combined. Whisk in sour cream, vanilla, and 1/4 teaspoon almond extract until combined. Add flour mixture and whisk until just combined.

Pour half of batter into prepared pan and spread to pan edges with rubber spatula. Sprinkle crushed panko over roasted peaches and toss gently to combine. Arrange peaches evenly in pan and press gently into batter. Gently spread remaining batter over peaches, smooth top, and arrange reserved peaches attractively over top, also placing wedges in center. Combine remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in bowl; sprinkle over top.

Bake cake until golden brown and toothpick inserted in center comes out clean, 50 minutes to 1 hour, rotating pan halfway through baking. Let cake cool in pan on wire rack for 5 minutes. Run thin knife around edge of pan to loosen cake, then remove sides of pan. Let cake cool completely on rack, 2 to 3 hours. Slide thin metal spatula between cake bottom and pan bottom to loosen, then slide cake onto platter. Serve. Makes 8 to 10 servings.

– America's Test Kitchen

Peach Crumb Pie

One single-crust prepared pie dough

Brown Sugar and Oat Crumble (recipe follows)

3 pounds peaches

1 cup sugar

2 teaspoons lemon juice

1/4 cup cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Preheat the oven to 375 degrees and set the rack in the lowest position.

Line the bottom of a pie pan with pie dough. Refrigerate while you prepare the crumble and filling.

Prepare Brown Sugar and Oat Crumble. Set aside.

Bring a medium pot of water to a boil. In a medium bowl, prepare an ice bath. Lightly cut an X on top of each peach. Gently lower half of the peaches into the boiling water with a slotted spoon and submerge for 30 to 60 seconds. Remove them with a slotted spoon and immediately submerge in the ice bath. Repeat with the remaining peaches. Transfer the blanched peaches to a cutting board. When they are cool enough to handle, remove the skins with a paring knife or peeler. Pit the peaches and cut them into 1/3-inch slices.

In a medium bowl, combine the peaches, sugar, lemon juice, cornstarch, cinnamon, and salt. Toss to combine. Immediately transfer the mixture to the prepared bottom crust. Top with the crumble.

Place the pie on a rimmed baking sheet. Bake until the filling is bubbly and thick, 45 to 50 minutes. Remove the pie from the oven and place it on a cooling rack. Let cool for 2 to 3 hours. The filling will continue to thicken and set as the pie cools. Makes 10 servings; one 9-inch pie.

– Culinary Institute of America

Brown Sugar and Oat Crumble

1/3 cup all-purpose flour

1 cup old-fashioned or quick-cooking oats

1/3 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

4 tablespoons (1/2 stick) unsalted butter, cold, cut into 1/2-inch cubes

In a medium bowl, combine the flour, oats, sugar, cinnamon, and salt.

Add the butter to the flour mixture, tossing to coat. Cut the fat into the mixture using your fingertips, a pastry blender, or two forks until the mixture looks like coarse irregular crumbs.

Distribute the crumble evenly over the pie or tart and bake as directed. If not using immediately, store the crumble in an airtight container in the refrigerator. Makes about 2 cups.

– Culinary Institute of America

Peach Melba Shortbread Bars

2 cups flour

1/2 cup sugar

1/4 teaspoon salt

16 tablespoons (2 sticks) cold unsalted butter, cut into 1/2-inch cubes

1 cup peach preserves

3 tablespoons raspberry preserves

1/2 cup sliced almonds

Preheat the oven to 350 degrees. Press a long piece of aluminum foil into the pan to create a sling, leaving several inches of overhang on two opposite sides so you can use it to pull the bars out of the pan. Generously grease the foil with cooking oil spray (this will help release the sticky edges of the cooked jam after the bars are baked).

Combine the flour, sugar and salt in a mixing bowl. Use a food processor or your clean, cool hands to work the butter into the flour mixture until crumbly. Reserve 1 cup of the crust mixture for the crumb topping.

Press the remaining crust mixture into the bottom of the pan. Bake (middle rack) for 25 to 30 minutes, or until lightly browned.

Remove from the oven; spread the peach preserves over the hot crust. Then spoon small amounts of the raspberry preserves around. Sprinkle the reserved crumbly crust mixture over the filling, making sure to cover most of it, then scatter the almonds on top.

Bake for 40 to 45 minutes, or until the topping starts to turn golden brown and the almonds are fragrant and lightly browned. Let cool (in the pan) on a wire rack for 1 hour, then remove the slab using the foil sling and cut into 16 bars. Makes 16 bars. Keeps for 5 days at room temperature, layered between wax paper in a tightly closed container.

– Adapted by The Washington Post from “Sunday Suppers: Simple, Delicious Menus for Family Gatherings” by Cynthia Graubart (Southern Living, 2017)