Peach & Blueberry Crisp with Spiced-Pecan Topping

Unlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings.

• 2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
• 3 oz. (2/3 cup) all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 2/3 cup coarsely chopped pecans
• 3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
• 3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
• 1/4 cup granulated sugar
• 3 Tbs. cornstarch
• 1/4 tsp. freshly ground nutmeg

Tip:

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.

In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.

In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.

Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.

Summer Fruit Cobbler

This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe to commit to memory. Plus, you can bake it in whatever dish or pan you have, from a 3-quart casserole to a large skillet.

• 4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1 cup granulated sugar
• 1-1/2 tsp. baking powder
• Pinch kosher salt
• 1 cup whole milk
• 3 cups mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines
• Vanilla ice cream for serving

Position a rack in the center of the oven and heat the oven to 375°F. Put the butter in 3-quart baking dish or similar, or in a 10- to 12-inch ovenproof skillet and put the dish or pan in the oven to melt the butter while the oven is heating.

Meanwhile, stir or whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir or whisk until combined; a few small lumps are OK.

When the butter is fully melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix. Scatter the fruit over the batter, favoring the middle of the dish more than the edges; do not mix it in. Bake until the top is a rich golden-brown, 30 to 45 minutes. Serve warm with vanilla ice cream.

Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Here, juicy chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze, then sprinkled with crunchy grilled spiced pecans.

• 1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces
• 1 cup sherry vinegar
• 1/2 cup plus 1 Tbs. honey
• 2 Tbs. canola oil; more for the grill
• Kosher salt and freshly ground black pepper
• 1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
• 4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)
• 1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)
• 1/2 cup pecans, coarsely chopped
• 1/2  tsp. ground cumin
• 1/2  tsp. pumpkin pie spice

Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.


In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.


Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it's too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.


Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes.


Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.

Grilled Peaches with Pound Cake & Ginger Creme Fraiche

August is prime time for ripe, juicy peaches. And not surprisingly, peaches take to grilling really well. Bake a Buttery Pound Cake from scratch in the morning, and serve the dish for dessert at tonight’s cookout. If you buy the pound cake (a time-saver), be sure to choose a good-quality cake made with real butter. If crème fraîche is unavailable, use vanilla yogurt and omit the sugar.

• 5 Tbs. unsalted butter
• 2 Tbs. granulated sugar
• 1 cup (8 oz.) thick crème fraîche
• Vegetable oil for greasing the grill
• 3 ripe but firm peaches or nectarines, halved and pitted
• 6 slices homemade or store-bought pound cake (1 inch thick)
• 3 Tbs. chopped crystallized ginger

Tip:

If you don't have a gas grill, try a large stovetop grill pan or a broiler.

Heat a gas grill to high, covered, and when it’s hot, turn it to medium (this will get the grates sufficiently heated). Melt the butter in a small saucepan over medium heat on the stovetop. Whisk the sugar into the crème fraîche until smooth.

Use a grill brush and then a lightly oiled rag secured on long tongs to clean the grill thoroughly. Brush the cut sides of each peach half and both sides of the pound cake slices liberally with the melted butter. Grill the peaches cut side down, uncovered, until lightly caramelized, 1 to 2 min. Transfer them to a platter and cover with foil. Grill the pound cake slices on both sides until nicely toasted, about 3 min. total.

Cut each peach half into slices. Top each slice of pound cake with the sliced peaches. Spoon the crème fraîche over the peaches and scatter the crystallized ginger on top. Serve warm.

Spiced Peach-Blueberry Pandowdy

  A pandowdy (sweetened fruit baked with a topping of dough) dates back to Colonial times. This simple dessert probably came about when a housewife had a lump of dough left over from breadmaking and figured it would make a nice topping for fruit, which usually meant apples. Today, pandowdies aren't limited to apples and bread doughs. Here' a round of rich, pre-baked pastry is set over a mix of spiced peaches and blueberries.

For the pastry:

• 4-1/2 ounces (1 cup) unbleached all-purpose flour
• 1 Tbs. granulated sugar
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into tablespoon-size pieces
• 1 tsp. cider vinegar

For the topping:

• 1 large egg yolk
• 1 oz. (1/3 cup) sliced almonds

For the filling:

• 3 lb. (6 to 7 large) firm, ripe peaches or nectarines
• 5 oz. (1 cup) blueberries
• 1/4 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 2-1/2 Tbs. cornstarch
• 1/4 tsp. table salt
• Large pinch allspice
• 1 tsp. finely grated fresh ginger
• 1 tsp. finely grated lime zest
• 1 Tbs. fresh lime juice

Make the pastry:

Put the flour, sugar, salt, and butter in a food processor. Pulse four times for 1 second each. The butter will still be quite chunky. Combine the cider vinegar with 3-1/2 Tbs. ice water in a liquid measuring cup. Slowly pour the water mixture through the feed tube while pulsing very rapidly—a fraction of a second for each pulse—until the dough looks like it will gather into a mass, about 30 quick pulses. Stop just short of the dough forming a ball. Turn the dough out onto a lightly floured surface and shape it into a 4-inch round or square (depending on the shape of your pan; see the filling directions below). Wrap tightly in plastic and refrigerate for 1 hour or up to a day.

Roll the dough on a lightly floured surface into a 10-1/2-inch round or a 9-1/2-inch square. Prick with a fork at 1-inch intervals and carefully set the dough on an ungreased baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.

Position a rack in the middle of the oven and heat the oven to 400°F. In a small bowl, mix the egg yolk and 1/2 tsp. water with a fork. Brush all of it over the chilled pastry and sprinkle with the almonds. Bake the pastry until lightly golden brown, about 15 minutes (it won’t be fully cooked). Set the baking sheet on a rack to cool. While the pastry bakes, assemble the filling.

Make the filling:

Butter a round 10x2-inch ovenproof dish or 9-inch square baking pan.

While the pastry is baking, bring a small pot of water to boil. (If using nectarines, skip this step.) Using a slotted spoon, put one peach in the water. Wait 45 seconds and then immerse the peach in a medium bowl of ice water until cool enough to handle and slip off the skin. (If the skin doesn’t come off easily, repeat the blanching and cooling steps.) Repeat with the remaining peaches.

Halve the peaches or nectarines and remove the pits (quarter the fruits if they cling to the pits). Cut the fruit into 1/2-inch-thick slices and set aside. Rinse the blueberries under cold tap water, drain, and pat dry on paper towels.

In a large bowl, whisk together the sugar, brown sugar, cornstarch, salt, and allspice. Add the peaches or nectarines, blueberries, ginger, lime zest, and lime juice. Fold together with a rubber spatula, making sure the ginger and lime zest are evenly distributed, and turn the mixture into the prepared pan. Cover loosely with foil.

Bake:

Bake for 30 minutes at 400°F. Reduce the heat to 350°F and continue baking until the fruit is just tender and the juices are just beginning to bubble, about 15 minutes.  Slip the pastry on top of the fruit and continue baking until the pastry and almonds are a rich golden brown and the juices appear thick and bubbly, another 20 to 25 minutes.  Halfway through this time use the back of a large metla spatula to gentkly press the pastry into the fruit so that the two integrate better.  Set the pandowdy on a cooling rack.  Serve warm or at room temperature. 

Carefully set the baked pastry on top of the partially baked fruit.

Grilled Peaches with Pound Cake & Ginger Creme Fraiche

August is prime time for ripe, juicy peaches. And not surprisingly, peaches take to grilling really well. Bake a Buttery Pound Cake from scratch in the morning, and serve the dish for dessert at tonight’s cookout. If you buy the pound cake (a time-saver), be sure to choose a good-quality cake made with real butter. If crème fraîche is unavailable, use vanilla yogurt and omit the sugar.

• 5 Tbs. unsalted butter
• 2 Tbs. granulated sugar
• 1 cup (8 oz.) thick crème fraîche
• Vegetable oil for greasing the grill
• 3 ripe but firm peaches or nectarines, halved and pitted
• 6 slices homemade or store-bought pound cake (1 inch thick)
• 3 Tbs. chopped crystallized ginger

Tip:

If you don't have a gas grill, try a large stovetop grill pan or a broiler.

Heat a gas grill to high, covered, and when it’s hot, turn it to medium (this will get the grates sufficiently heated). Melt the butter in a small saucepan over medium heat on the stovetop. Whisk the sugar into the crème fraîche until smooth.

Use a grill brush and then a lightly oiled rag secured on long tongs to clean the grill thoroughly. Brush the cut sides of each peach half and both sides of the pound cake slices liberally with the melted butter. Grill the peaches cut side down, uncovered, until lightly caramelized, 1 to 2 min. Transfer them to a platter and cover with foil. Grill the pound cake slices on both sides until nicely toasted, about 3 min. total.

Cut each peach half into slices. Top each slice of pound cake with the sliced peaches. Spoon the crème fraîche over the peaches and scatter the crystallized ginger on top. Serve warm.

Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Here, juicy chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze, then sprinkled with crunchy grilled spiced pecans.

• 1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces
• 1 cup sherry vinegar
• 1/2 cup plus 1 Tbs. honey
• 2 Tbs. canola oil; more for the grill
• Kosher salt and freshly ground black pepper
• 1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
• 4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)
• 1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)
• 1/2 cup pecans, coarsely chopped
• 1/2  tsp. ground cumin
• 1/2  tsp. pumpkin pie spice

Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.


In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.


Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it's too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.


Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes.


Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.

Peach French Toast Bake

When you want a hot, homey breakfast that’s special enough for company but without the morning fuss, this French toast bake is the answer. You pull it together the night before and while you sleep the eggy goodness seeps into the bread and all the flavors meld together. In the morning you just need to  pop it in the oven. It comes out fragrant, with juicy, brown sugar–laced peaches atop tender vanilla and  cinnamon–scented bread that has just the right amount of chewiness from the baguette crust. A drizzle of maple syrup and a dollop of cool, creamy yogurt complete the picture and everyone’s left wondering just how you manage to do it all with such grace.

• Cooking spray
• 1 large whole-wheat baguette (about 8 oz.)
• 4 large eggs
• 4 large egg whites
• 1 cup nonfat milk
• 1 tsp. vanilla extract
• 5 cups frozen unsweetened sliced peaches, thawed 
• 2 Tbs. firmly packed brown sugar
• 1/4 tsp. ground cinnamon
• 1-1/2 cups plain nonfat yogurt (optional)
• 3/4 cup pure maple syrup (optional)

Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan.

In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with  yogurt and drizzle with maple syrup, if desired.

Sugar-Roasted Peaches

Peaches are sweet on their own, of course, but sprinkling their cut sides with a bit of sugar, searing them in a screaming-hot skillet, and then roasting them until tender highlights that flavor. The bacon and herbs in the recipe help these peaches straddle the line between sweet and savory. If you want to make them vegetarian-friendly, omit the bacon and use extra-virgin olive oil instead. Serve the peaches simply with a dollop of plain Greek yogurt or a scoop of ice cream for a snack or light dessert.For more waysto serve Sugar-Roasted Peaches, see the recipes for:Mixed Green Salad with Sugar-Roasted Peaches, Crunchy Seeds, and Creamy Goddess Dressing Pork Chops with Sugar-Roasted Peaches, Fennel, and Cheddar Grits Sugar-Roasted Peach and Cornbread Sundaes with Bacon Syrup Sugar-Roasted Peaches with Burrata and Honey 

• 2 slices thick-cut bacon
• 4 ripe semi-firm medium peaches (about 8 oz. each), halved and pitted
• 2 tsp. raw sugar, such as demerara or turbinado
• Kosher salt and freshly ground black pepper
• 3 large sprigs fresh summer or winter savory, thyme, or rosemary

Tip:

Look for ripe but semi-firm peaches for this recipe—if they’re too soft, they’ll lose their shape when you pit them.

Position a rack in the center of the oven and heat the oven to 450°F.

Cook the bacon in a 12-inch cast-iron skillet over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Drain on a plate lined with paper towels. Pour the bacon fat from the skillet into a small heatproof bowl, leaving a slick of fat in the skillet; you’ll need 4 tsp. reserved fat. (If you don’t have enough, make up the difference with extra-virgin olive oil.) Raise the heat under the skillet to medium high.

Sprinkle the cut sides of the peaches evenly with the sugar and a tiny pinch each of salt  and pepper. Arrange the peaches in the skillet cut side down and tuck the herbs around them. Tear the bacon slices in quarters and tuck the pieces around the peaches. Drizzle 2 tsp. of the reserved bacon fat evenly over the peaches and let them cook undisturbed until the cut sides begin to brown, about 5 minutes.

Sprinkle the uncut sides of the peaches with a tiny pinch of salt, then transfer the skillet to the oven and roast until the peaches are just tender, about 10 minutes.

Flip the peaches, drizzle with 2 tsp. more of the reserved bacon fat, and continue to roast until they’re tender but not falling apart, about 5 minutes more. Enjoy the bacon as a cook’s treat, or save it for another use; discard the herbs. Let the peaches cool slightly before serving.

Blackberry-Peach Skillet Cobbler with Buttermilk Biscuits

The secret to this cobbler’s bright flavor is fresh orange juice in the blackberry and peach filling and orange-scented sugar on the biscuit topping. Use a light hand when mixing the biscuit dough, or the topping will be tough.

For the topping

• 2 Tbs. turbinado (raw) sugar
• 2 tsp. finely grated orange zest
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. table salt
• 2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into 5 pieces
• 1/3 cup finely ground cornmeal
• 1/2 cup buttermilk
• 1 tsp. pure vanilla extract

For the filling

• 1 oz. (2 Tbs.) unsalted butter
• 1/2 cup granulated sugar
• 1 Tbs. cornstarch
• 1/2 tsp. ground cardamom
• Pinch table salt
• 1/4 cup fresh orange juice
• 2 lb. ripe peaches, halved, pitted, and cut into 1-inch-thick slices
• 2 cups blackberries

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a small ramekin, mix the turbinado sugar and the orange zest until blended and set aside.

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend, about 10 seconds. Add the butter pieces and pulse until they are the size of small peas, 8 to 10 one-second pulses.

Transfer the mixture to a medium bowl. Stir in the cornmeal with a spatula. Gently stir in the buttermilk and vanilla until the dough is evenly moistened and begins to form large, soft clumps; don’t overmix or the biscuits will be tough. Refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Melt the butter in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) over medium-low heat. Add the sugar, cornstarch, cardamom, and salt and cook, stirring, until the sugar begins to melt, about 2 minutes. Whisking constantly, add the orange juice and bring to a boil.

Add the peaches and cook, stirring gently, until just barely tender, about 3 minutes. Add the blackberries and gently toss until the berries are hot, about 1 minute. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Using a 3-tablespoon scoop or a soup spoon, drop the topping in about 8 mounds onto the filling, leaving space between them. With your fingers, distribute the orange-sugar evenly over the biscuits.

Bake until the filling is bubbling and a toothpick inserted in a biscuit comes out clean, 25 to 30 minutes. Let sit for about 5 minutes to allow the filling to settle and thicken before serving.

Sugar-Roasted Peach and Cornbread Sundaes with Bacon Syrup

In this dessert, cakey cornbread is paired with the smoky-sweet peaches, salty bacon-studded maple syrup, and rich vanilla gelato. A sprinkle of fruity Aleppo pepper and minced fresh sage completes the sweet-salty-spicy-herbal equation.

For the cornbread:

• 4 oz. (8 Tbs.) unsalted butter, softened; more for the baking dish
• 9 oz. (2 cups) unbleached all-purpose flour; more for the baking dish
• 3 oz. (1/2 cup) fine yellow cornmeal
• 2 tsp. baking powder
• 3/4 tsp. kosher salt
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup sour cream

For the bacon syrup:

• 6 slices thick-cut bacon, preferably applewood-smoked
• 3/4 cup pure maple syrup
• 1/4 cup honey

For serving:

• 8 Sugar-Roasted Peach halves, warmed
• Vanilla gelato or ice cream
• Minced fresh sage, for garnish
• Aleppo pepper flakes, for garnish (optional)

Make the cornbread:

Position a rack in the center of the oven and heat the oven to 375°F. Butter and flour an 8-inch square baking dish.

In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Gradually beat in the eggs, one at a time, until well combined. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined. The batter may look curdled at this point. Add the dry ingredients, mixing until just combined and scraping down the sides as needed. Pour the batter into the prepared baking dish, smooth the top, and firmly tap the dish on the counter to break any air bubbles.

Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.

Make the bacon syrup:

In a 12-inch skillet, cook the bacon over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Transfer to paper towels to drain and then coarsely chop. Pour off all but 1 Tbs. of the fat from the skillet.

Add the maple syrup and honey to the skillet and heat over medium heat, stirring to combine. Return the bacon to the skillet and stir to combine and heat through, about 5 minutes. Remove the skillet from the heat and let the syrup cool to warm.

Serve:

Cut eight 2-inch cubes from the cornbread (you’ll have leftover cornbread). If made ahead, warm the cubes in a 250°F oven for 10 minutes, or lightly toast them in a toaster oven. Put a cube of cornbread on each of 8 plates. Arrange the peaches and scoops of gelato near the cornbread. Top with the bacon syrup, sage, and a tiny pinch of Aleppo pepper, if using.

Stuffed & Baked Peaches with Wild Blackberry Sauce

Amaretti cookies, also called Italian macaroons, are available at specialty markets. Beaumes de Venise is a fortified sweet wine from southern France. A Sauternes can also work. If you can’t find wild blackberries for the sauce, use the freshest blackberries your market offers.

• 6 Tbs. unblanched whole almonds (2-1/2 oz.)
• 6 amaretti cookies
• 6 Tbs. unsalted butter, softened; more for the baking dish
• 2 Tbs. sugar
• 1 large egg yolk
• 2 to 3 Tbs. Beaumes de Venise
• 4 very large (or 8 small) ripe peaches, peeled

For the sauce:

• 1/4 cup sugar
• 1/4 cup water 
• 1 cup wild or cultivated blackberries
• Lemon juice to taste
• Kirsch to taste (optional)

Make the stuffing:

Heat the oven to 375°F. Lightly toast the almonds just enough to bring out their flavor, about 5 minutes. Using a rolling pin, crush the amaretti between sheets of waxed paper until they’re in tiny chunks but not powdered. Chop the almonds finely with a knife or a few quick pulses in the processor. In an electric mixer, beat the butter until very light and fluffy. Add the sugar and then the egg yolk and continue beating until the mixture is again light and very fluffy, 4 to 5 minutes. Beat in the almonds and crushed amaretti cookies. Flavor with a few drops of the Beaumes de Venise.

Bake the peaches:

Heat the oven to 375°F. Halve the peaches and remove the pits. Lightly butter a baking dish that fits the peach halves snugly and arrange the peaches in it. Stuff each with a rounded Tbs. or more of stuffing. Add a splash of Beaumes de Venise to the dish and bake, basting the peaches with the juices in the dish, until tender when pierced with the tip of a sharp knife, 30 to 40 minutes. The topping should have a gentle gratinéed look.

While the peaches bake, make the sauce:

In a small pot over medium heat, dissolve the sugar in the water. Bring to a boil and cook 5 minutes. Cool. Meanwhile, purée the blackberries in a food mill or processor. Press the purée through a fine sieve to remove the seeds. Combine the purée with the sugar syrup. If the berries aren’t tart enough, season with lemon juice. Add kirsch to taste and serve the sauce with the baked peaches.

Peach & Mascarpone Tart

Mascarpone is a light, creamy cheese that pairs wonderfully with all kinds of fruit. This tart is topped with peaches, but blueberries or apricots would also look pretty.

• 1 cup chilled mascarpone
• 1/2 cup confectioners’ sugar
• 1 tsp. grated orange zest
• 1/2 cup chilled heavy cream
• 1 tsp. vanilla extract
• 6 large peaches, pitted, peeled if desired, and sliced 1/4 inch thick
• 1/4 cup apricot jam, warmed over medium heat until liquefied
• 1 No-Fail Butter Tart Crust, baked and cooled

In a medium bowl, mix the mascarpone and confectioners’ sugar and stir until smooth. Add the orange zest and vanilla extract. Whip the cream until soft peaks appear and fold it into the mascarpone mixture. Spread the mixture into the tart crust. Top with the peach slices. Brush the peaches with the liquefied apricot jam to glaze. Refrigerate the tart at least 1 hour or overnight before serving.

Grilled Peaches with Pound Cake & Ginger Creme Fraiche

August is prime time for ripe, juicy peaches. And not surprisingly, peaches take to grilling really well. Bake a Buttery Pound Cake from scratch in the morning, and serve the dish for dessert at tonight’s cookout. If you buy the pound cake (a time-saver), be sure to choose a good-quality cake made with real butter. If crème fraîche is unavailable, use vanilla yogurt and omit the sugar.

• 5 Tbs. unsalted butter
• 2 Tbs. granulated sugar
• 1 cup (8 oz.) thick crème fraîche
• Vegetable oil for greasing the grill
• 3 ripe but firm peaches or nectarines, halved and pitted
• 6 slices homemade or store-bought pound cake (1 inch thick)
• 3 Tbs. chopped crystallized ginger

Tip:

If you don't have a gas grill, try a large stovetop grill pan or a broiler.

Heat a gas grill to high, covered, and when it’s hot, turn it to medium (this will get the grates sufficiently heated). Melt the butter in a small saucepan over medium heat on the stovetop. Whisk the sugar into the crème fraîche until smooth.

Use a grill brush and then a lightly oiled rag secured on long tongs to clean the grill thoroughly. Brush the cut sides of each peach half and both sides of the pound cake slices liberally with the melted butter. Grill the peaches cut side down, uncovered, until lightly caramelized, 1 to 2 min. Transfer them to a platter and cover with foil. Grill the pound cake slices on both sides until nicely toasted, about 3 min. total.

Cut each peach half into slices. Top each slice of pound cake with the sliced peaches. Spoon the crème fraîche over the peaches and scatter the crystallized ginger on top. Serve warm.

Grilled Peach and Buffalo Mozzarella Salad

Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they’ll collapse on the grill.

• 3/4 cup balsamic vinegar
• 2 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 2 firm-ripe peaches (12 oz. total), halved and pitted
• 4-1/2 tsp. extra-virgin olive oil
• 4 cups lightly packed baby arugula (about 2-1/4 oz.)
• 1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)

Prepare a medium gas or charcoal grill fire.


Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.


Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.


In a medium bowl, toss the arugula with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.

Lattice-Top Peach Pie

I macerate the peaches and boil the juices to concentrate them. This intensifies their peachiness and means you need less cornstarch thickener, thus preserving the fruit’s flavor.

For the dough:

• 6 oz. (12 Tbs.) cold unsalted butter
• 6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
• 3-1/2 oz. (3/4 cup) cake flour
• 1/4 tsp. table salt
• 1/4 tsp. baking powder
• 4-1/2 oz. (1/2 cup plus 1 Tbs.) cold cream cheese
• 3 Tbs. heavy cream
• 1 Tbs. cider vinegar

For the filling:

• 2-3/4 lb. ripe but firm peaches (about 8 medium)
• 1 Tbs. fresh lemon juice
• 2/3 cup turbinado sugar (or granulated sugar)
• Pinch table salt
• 4 tsp. cornstarch
• 1/4 tsp. pure almond extract

For the glaze:

• 2 Tbs. milk
• 1 Tbs. turbinado sugar or granulated sugar

Make the dough:

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.

Put the cold flour mixture in a food processor and process for a few seconds to combine.

Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)

Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.

Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.

Roll out the bottom crust:

Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.

Set the dough between two sheets of plastic wrap sprinkled lightly with flour. Roll it out to a 13-inch round that’s 1/8 inch thick, occasionally loosening and reapplying the plastic wrap.

Remove one piece of plastic and flip the dough into a standard metal 9-inch pie pan (it should be 1-1/4 inches deep and hold 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there’s a 3/4-inch overhang. Fold the overhang underneath itself to create an edge that extends about 1/4 inch beyond the rim of the pie pan. Cover the dough-lined pie plate with plastic wrap and refrigerate.

Make the filling and top the pie:

Peel the peaches. Halve each peach, remove the pit, and slice each half into eight thin wedges; you should have 6 cups.

Put the peaches in a large bowl and sprinkle the lemon juice over them. Sprinkle on the sugar and salt and toss gently to mix. Let sit at room temperature for at least 30 minutes and up to 12 hours. Transfer them to a colander suspended over a bowl to collect the juices; you should have almost 1 cup of liquid (if the peaches sat for several hours, you’ll have 1 to 1-1/2 cups liquid).

Pour the juices into a small, nonstick saucepan set over medium heat. Boil down the liquid, swirling but not stirring, until it’s syrupy, about 10 minutes; it should reduce to 1/3 to 1/2 cup, depending on how much liquid you started with. Set aside to cool for 1 or 2 minutes.

Meanwhile, transfer the peaches to a bowl and toss them with the cornstarch and almond extract until all traces of cornstarch have disappeared. Pour the reduced peach juices over the peaches, tossing gently. (Don’t worry if the liquid hardens on the peaches; it will dissolve during baking.)

Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11x14-inch or larger rectangle (if it becomes an oval, that’s fine); it should be no more than 1/8 inch thick.

Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel.

Stir the peach filling a few times and scrape it into the pie shell. Arrange five strips of dough evenly over the filling, starting with a long strip for the center. Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set it across the center of the pie.

Unfold the two folded strips so they lie flat on top of the perpendicular strip.  Now fold back the strips that weren't folded back last time (the first, third, and fifth ones).

Lay a second perpendicular strip of dough about 3/4-inch away from the last one.  Unfold the three folded strips.  Fold back the orginal two strips, set a a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.

Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect. Trim the strips to a 1/2-inch overhang. Moisten the underside of each one and tuck it under the bottom crust, pressing to make it adhere.  Crimp or flute the edges if you like. 

Bake and let the pie cool:

Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425°F.

When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.

Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 50 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.

Let the pie cool on a rack until the juices have thickened, 3 hours.

Sweet and Spicy Fried Peach Pies

Fried hand pies are a southern tradition; this one makes the most of summer peaches, with hot pepper jelly and a hint of cayenne for a spicy kick.

For the dough

• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
• 2-1/2 tsp. granulated sugar
• 3/4 tsp. kosher salt
• 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 16 pieces
• 1/4 cup plus 3 Tbs. whole milk
• 1 tsp. fresh lemon juice

For the filling

• 1 lb. 2 oz. firm-ripe peaches (2 large), peeled, pitted, and cut into 1/2-inch dice (2-1/2 cups)
• 1-1/3 cups granulated sugar
• 2 tsp. fresh lemon juice
• 1/8 tsp. kosher salt
• 1/2 Tbs. cornstarch
• 1-1/2 Tbs. hot pepper jelly
• 1-1/8 tsp. cinnamon
• Pinch plus 1/8 tsp. cayenne
• Peanut or canola oil, for frying

Make the dough

Tip:

The lemon juice in the pastry helps produce a flaky, tender crust. Gluten, responsible for tough pastry, develops when flour is combined with liquids. The addition of an acid inhibits this process.

Put the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the milk and lemon juice and pulse until the dough just starts to come together, 8 to 10 pulses more. Do not overprocess. Turn the dough out onto a clean work surface, gather it into a rectangle, and flatten slightly. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.


Line a rimmed baking sheet with parchment. On a lightly floured surface with a lightly floured rolling pin, roll out the dough until it’s 1/8 inch thick. Cut the dough with a 4-inch round cookie cutter into 12 circles. (If necessary, gather the scraps and reroll once.) Shingle the dough on the prepared baking sheet. Refrigerate.

Make the filling

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl in the water.


In a heavy-duty 3-quart saucepan, combine the peaches with 1/3 cup of the sugar, the lemon juice, and salt. Cook over medium-low heat until the peaches have softened and released some of their juices, about 5 minutes.


In a small bowl, combine the cornstarch with 1 Tbs. cold water. Add the slurry to the peach mixture and cook over medium-low heat until thickened, about 1 minute. Add the hot pepper jelly, 1/8 tsp. cinnamon, and a pinch of cayenne. Remove from the heat and stir to blend. Transfer the mixture to the bowl in the ice bath and cool.

Assemble the pies

Brush the perimeter of each dough round with water. Put a rounded tablespoon of filling in the center of each round. Fold the dough in half to form a half-moon shape and pinch the edges together to seal. Refrigerate, covered, for at least 15 minutes and up to 24 hours before frying.

Fry the pies

Combine the remaining 1 cup sugar, 1 tsp. cinnamon, and 1/8 teaspoon cayenne in a shallow bowl and reserve.


Have ready a large rimmed baking sheet lined with paper towels. Fill a 10-inch skillet (preferably cast iron) with 1/2 inch of oil. Clip a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom. Heat the oil to 365°F and fry the pies in two batches until golden-brown, 1 to 1½ minutes per side. With a slotted spoon, remove the pies from the pan, drain on the paper-towel-lined baking sheet, and then dredge in the cinnamon-sugar. Serve warm or at room temperature. These pies are best the day they’re made.

Bellini Pops

The combination of ripe summer peaches and Prosecco makes for a sweet frozen treat that tastes a lot like the popular cocktail.Browse dozens more drink recipes, from classic cocktails to fun summer treats like the pops here.

• 16 to 18 oz. ripe peaches (about 4 medium), peeled, pitted, and chopped
• 3/4 cup granulated sugar
• 2-1/4 tsp. fresh lemon juice
• 1-1/2 cups Prosecco

Stir the peaches, sugar, and lemon juice in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and simmer, stirring frequently, until the mixture is thick and syrupy, 10 to 15 minutes. Most of the peaches will have broken down, with some softened chunks remaining.

Transfer the mixture to a blender and blend until smooth. Add the Prosecco and blend briefly to incorporate it. Let the mixture cool to room temperature and then refrigerate until cold.

Divide the mixture among ten 3-ounce pop molds or wax-lined paper cups and freeze until just barely set, about 1-1/2 hours. Insert craft sticks and freeze until firm, at least 6 hours more. When ready to serve, unmold or peel off the paper cups.

Mixed Green Salad with Sugar-Roasted Peaches, Lots of Seeds, and Creamy Goddess Dressing Green

Goddess dressing, named for its pale green color, typically contains mayonnaise, sour cream, anchovy, lemon, and fresh herbs like tarragon and chives; this quick, light version uses crème fraîche and lime juice for extra tang, and plenty of mixed herbs, including basil and mint. The seeds add crunchy texture, and the peaches bring a sweet note to the dish.

• 1-1/2 Tbs. extra-virgin olive oil
• 1/3 cup crème fraîche
• 1 Tbs. fresh lime juice; more to taste
• 2 Tbs. mixed chopped fresh herbs, such as tarragon, parsley, basil, and mint
• 1 tsp. thinly sliced fresh chives
• Kosher salt and freshly ground black pepper
• 2 Tbs. sunflower seeds
• 2 tsp. pumpkin seeds
• 2 tsp. pine nuts
• 6 oz. (6 cups) mixed baby greens (such as arugula, red leaf, red oak, and butter lettuces)
• 4 Sugar-Roasted Peach halves, sliced lengthwise into thirds, at room temperature
• 12 small fresh mint leaves (optional)

Position a rack in the center of the oven (or toaster oven) and heat the oven to 350°F.

In a medium bowl, whisk 1 Tbs. of the oil with the crème fraîche, lime juice, mixed herbs, and chives. Season the dressing to taste with more lime juice, salt, and pepper.

In a small bowl, combine the remaining 1/2 Tbs. oil with the seeds and nuts. Spread them on a small foil-lined baking sheet and sprinkle with 1/2 tsp. salt. Toast in the oven (or toaster oven) until the pine nuts are golden-brown, about 7 minutes.

In a large bowl, season the greens with salt and pepper; distribute them evenly among 4 plates. Arrange the peaches on the greens. Sprinkle the seeds and pine nuts on top. Drizzle each salad with about 2 Tbs. of the dressing, and garnish with the mint leaves, if using.

Peach & Mascarpone Tart

Mascarpone is a light, creamy cheese that pairs wonderfully with all kinds of fruit. This tart is topped with peaches, but blueberries or apricots would also look pretty.

• 1 cup chilled mascarpone
• 1/2 cup confectioners’ sugar
• 1 tsp. grated orange zest
• 1/2 cup chilled heavy cream
• 1 tsp. vanilla extract
• 6 large peaches, pitted, peeled if desired, and sliced 1/4 inch thick
• 1/4 cup apricot jam, warmed over medium heat until liquefied
• 1 No-Fail Butter Tart Crust, baked and cooled

In a medium bowl, mix the mascarpone and confectioners’ sugar and stir until smooth. Add the orange zest and vanilla extract. Whip the cream until soft peaks appear and fold it into the mascarpone mixture. Spread the mixture into the tart crust. Top with the peach slices. Brush the peaches with the liquefied apricot jam to glaze. Refrigerate the tart at least 1 hour or overnight before serving.