Credit: Maple from Canada UK
Strong Women
3 mouthwatering peach recipes to help you celebrate the final weeks of summer
By Lauren Geall
8 months ago
4 min read
With peach season in full swing, make the most of the juicy and delicious fruit with these tantalising recipes that are both healthy and satisfying.
The height of summer may be slipping away from us, but there are still plenty of ways to make the most of this time of year before autumn arrives. For one thing, there are plenty of delicious fruits in season right now, including blackberries, cherries and the much-loved peach.
While the UK peach season runs from June to September, August is when the season reaches its peak, meaning the peach crop is currently at its absolute best. Their sweet, juicy flavour is also perfect for incorporating into summery dishes – ideal for sunny BBQs and picnics with friends.
So, to help you make the most of everything peach season has to offer, we’ve put together this selection of three delicious peach recipes to get your mouth watering. From a sweet and filling peach breakfast crumble to a BBQ peach and ricotta salad, there’s something for everyone.
Peach and raspberry breakfast crumble
Credit: Lizi's Granola
Serves: 2
Perfect for sunny mornings or evening sweet treats, this peach and raspberry breakfast crumble recipe from Lizi’s Granola in partnership with content creator Delicia Bale is tasty and filling.
Ingredients
- 2-3 peaches chopped
- 150g raspberries
- 1 tsp vanilla extract
- 1 tbsp honey
- 100g granola
- Greek yoghurt (to serve)
Method
1. Preheat the oven to 180ºC.
2. Add the peaches and raspberries to a baking dish and drizzle with honey and vanilla extract.
3. Place in the oven for around 5-10 minutes until the fruit starts to get soft.
4. Top with the granola and then bake for a further five minutes until it is golden brown on top.
5. Serve topped with Greek yogurt.
BBQ peach, ricotta and rocket salad
Credit: Maple from Canada UK
Serves: 3
This combination of sweet peach, salty ricotta and peppery rocket from Maple from Canada UK makes for a delectable dish that works just as well on its own as a side serving.
Ingredients
For the croutons:
- 1 ciabatta roll
- 60ml extra virgin olive oil
- 60ml pure maple syrup (preferably amber syrup for its rich taste)
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
For the balsamic reduction:
- 230ml pure maple syrup (preferably dark syrup for its robust taste)
- 600ml balsamic vinegar
For the salad:
- 3 ripe yet slightly firm peaches, halved and pits removed
- 60ml pure maple syrup (preferably amber syrup for its rich taste)
- 250g ricotta cheese
- 1 bag rocket salad
Method
To make the croutons:
1. Preheat oven or air fryer to 180°C.
2. Roughly rip the ciabatta roll into shreds and place in a bowl. Add the olive oil, maple syrup, parsley, salt and pepper and toss to make sure the bread is coated.
3. Spread the bread out on a baking tray or the air fryer tray. Cook for 13-15 minutes in the oven or 5 minutes in the air fryer until crisp and golden.
To make the balsamic reduction:
1. Combine the maple syrup and balsamic vinegar in a pan and whisk well. Bring to a boil then reduce to a low boil.
2. Cook for about 20 minutes until the liquid is reduced in half and the balsamic glaze coats the back of a spoon.
To make the salad:
1. Heat your BBQ over medium-high heat. While it heats, brush the peaches with the maple syrup over the cut side and place a batch onto the hot grill, cut-side down.
2. Grill for a couple of minutes, then turn slightly to create a crosshatch pattern on the flesh.
3. Grill for another couple of minutes until golden-brown and slightly softened. Repeat with the remaining peaches.
4. To serve, top the rocket leaves with the croutons, peaches and ricotta and drizzle with the maple balsamic reduction.
Pistachio and peach tabbouleh
Credit: American Pistachio Growers
Serves: 4
Elevate your basic side salad with this summery twist on the traditional Levantine salad from American Pistachio Growers, perfect for keeping in the fridge for lazy evenings in the garden.
Ingredients
- 130g dry bulgur wheat
- 250ml boiling water
- ½ tsp salt
- 125ml fresh lemon juice
- 25g spring onions, thinly sliced
- 15g fresh mint, chopped
- 60ml olive oil
- 3 medium peaches, washed and skinned
- 60g fresh parsley, washed and chopped
- 50g pistachio kernels, finely chopped
Method
1. Combine bulgur, water, salt, and lemon juice in a bowl. Cover and let sit for about 20 minutes, until the bulgur is tender.
2. Meanwhile, peel the peaches. On the bottom of each peach, cut a small cross. Drop the peaches into a pot of boiling water for about 3 minutes. Peel when cool. Chop peaches.
3. Toss the bulgur wheat and the green onions in olive oil. Start small and add to the desired amount. Don’t over oil. Just before serving, add peaches, mint, parsley and pistachios then toss. Salt to taste.
Images: Lizi’s Granola x Delicia Bale; Maple From Canada UK; American Pistachio Growers
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