Glorious summer perfection: Peach recipes you’ll love

By on July 26, 2017

If there were a symbol of summer, it would have to be the peach with its colors of a beautiful sunset and its luscious wedges of wet, dripping-down-your-chin sweet sunlight. A peach is glorious summer perfection.

To celebrate the peach, I have a quartet of recipes for you – peach ice cream, a peach tart, peach syrup on waffles, and a peach crisp. Please enjoy the best summer has to offer.

For me it’s not summer without making homemade peach ice cream. Rich and creamy, this ice cream screams summertime.


Rosie’s Homemade Peach Ice Cream
4 egg yolks
2 cups whole milk
1/4 cup brown sugar
3/4 cup sugar
1 TB vanilla
2 cups heavy cream
2 cups chopped peaches
2 TB sugar

In a medium sauce pan combine milk, sugars, and vanilla. Bring just to a boil.

Whip yolks until frothy and lemon-colored. Temper the yolks by slowly whisking in 1 ½ cups of the hot milk mixture. Pour egg mixture back into sauce pan and cook over medium low heat, whisking constantly, until mixture has thickened — about 5 minutes. Chill.

Peel and chop peaches and toss with 2 TB sugar. Cover and chill.

Drain peach juice from chopped peaches into custard mixture. Stir in heavy cream. Pour into ice cream maker and process, scraping down the sides as needed. When ice cream is almost done, stir in chopped peaches.


Rosie’s Peach Tart
2 peaches
heaping tablespoon of brown sugar
1 tsp flour
¼ tsp vanilla
1 sheet puff pastry
1 egg white
1 TB turbinado sugar
2 tsp cinnamon
1 TB wildflower honey, made from bees who live about ½ mile away and have feasted in my garden

Peel and chop the peaches. Sprinkle them with the brown sugar, flour, and vanilla. Combine.

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Cut a piece of puff pastry into a 4 x 8” rectangle.


Spoon peach mixture onto the puff pastry leaving ¼” border. Pull up edges of puff pastry over peaches. I had some leftover pieces of puff pastry and cut them into ¼” slices. Apply to top of peach filling like lattice work.

Beat egg white. Combine turbinado sugar and cinnamon.

Brush pastry with beaten egg white, then sprinkle pastry with the turbinado and cinnamon mixture.
Drizzle with honey.

Bake in a 350° oven for 20 minutes or so, or until pastry is golden brown.

For a double delight, serve tart warm with Rosie’s Peach Ice Cream.

To start your day out in the best possible way, I recommend arming yourself with a breakfast of waffles and a fresh peach syrup.

Rosie’s Waffles and Peach Syrup

For waffles:
2 cups flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp kosher salt
2 cups milk
1/2 stick butter, melted
2 eggs, separated

Sift flour, sugar, baking powder, and salt into a large bowl.
In a medium bowl, whisk milk, melted butter, egg yolks, and vanilla.
Stir milk mixture into dry ingredients and mix well.
In another bowl, beat egg whites until stiff peaks form.
Fold egg whites into batter mixture.
Cook in waffle maker.
I always cook a minute or two longer than suggested to get a crisper waffle.

For peach syrup:
1/2 stick butter
1/4 cup dark brown sugar
1/2 cup pure maple syrup
2 peaches, peeled and chopped

In a small sauce pan, combine all ingredients. Stir over low heat until butter melts, sugar dissolves, and mixture is smooth and heated through. Pour over waffles.

Rosie’s Peach Crisp
⅓ cup flour
⅓ cup sugar
⅓ brown sugar
1 cup oats
¼ tsp nutmeg
¼ tsp cinnamon
¼ tsp kosher salt
1 stick unsalted butter, cut into ¼ inch dice
1 cup chopped pecans
In processor, combine first 7 ingredients.
Add in butter and pulse about 15-20 times, until you get a coarse meal consistency.
Add in chopped pecans and pulse about 5 times to combine.
Refrigerate while you prepare the filling.

6 cups chopped peaches
Zest and juice of ½ lemon
¼ cup sugar
1 TB cornstarch
Toss all to combine.

Butter a 9 x 13” baking dish.
Pour in peach filling. Spread topping evenly.
Bake at 350° for about 40 minutes, or until topping is golden brown and filling is bubbling through.

Serve with vanilla ice cream.

Now if you’d like to add in more summer goodness, feel free to throw in some strawberries, blueberries, and blackberries.

For more recipes, please visit at For any culinary questions, feel free to e-me at

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