15 juicy peach recipes

Muddled, grilled, poached, or fresh off the pit, there's more than one way to enjoy summer's fresh peaches.

Peach Collins
A play on the Tom Collins. We muddle (mash) ripe peaches and shake them with peach-flavored vodka.

Peach Lingo:
Peaches are called freestone or clingstone, depending on how strongly the pit is attached. Freestone fruit, which easily separates from the pit, is great for eating fresh, poaching, and grilling. Clingstones typically need to be cut away from the pit and are best puréed or turned into preserves.

Yield: Serves 2

1/4 cup simple syrup*
1/4 cup lemon juice
1/2 cup chopped ripe peaches, divided
1/2 cup peach-flavored vodka
1/2 cup club soda
2 peach slices

1. Mix simple syrup, lemon juice, 1/4 cup peaches, and about 1/2 cup ice in a cocktail shaker or plastic cup. Using the end of a wooden spoon, muddle mixture until peaches start to break up. Pour in vodka, cover shaker with top (or the cup with plastic wrap), and shake until blended.
2. Divide unstrained mixture between 2 tall glasses. Add half the remaining chopped peaches to each, then fill glasses with ice. Top each glass with 1/4 cup club soda and garnish with a peach slice.

*Find next to the cocktail mixes at a well-stocked beverage store.

Grilled Chicken and Peach Kebab Salad
The creamy but low-fat dressing works as both a marinade for the chicken and for drizzling onto the salad. You'll need 8 skewers (10 in.) for this recipe.
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Bellini Sorbet
This riff on the classic Bellini cocktail turns it into a sleek little dessert.
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Curried Peach and Shrimp Salad
Shrimp salad gets an Indian makeover, with the peach standing in for mango.
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Vanilla and Riesling Poached White Peaches
White peaches turn a soft shade of pink when poached.

Peach-peeling secret: Fuzz is a beloved characteristic of the peach, but when cooked, it can become tough. Remove the skin easily by scoring an X into the top and bottom of the fruit with a paring knife. Ease it into a pot of boiling water for 20 seconds, then transfer to a bowl of ice water. Rub skin at the X to loosen; then rub it off.
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Crêpes with Warm Cognac Peaches and Almonds
These crêpes are simple to make and fill, and can be mostly done the day before.
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Rotisserie Chicken with Peaches, Walnuts, and Basil
Store-bought cooked chicken takes on a whole new dimension in this light and very flavorful dish.
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