Feeling peachy? With all the peaches in the markets right now, you're probably wondering what to do with them.
Here's a list of 11 of our favorite peach recipes — cocktails, ice cream, bread pudding, popsicles and more — so you can put this summer staple to good use.
Ever try grilling peaches? A few minutes over the fire gives a caramelized nuttiness to the fruit, and there's almost no work involved. Serve the peaches over grilled pound cake with a scoop of ice cream.
And below, you'll find a recipe for peach and blackberry dumplings you can make at home, or on a summer camping trip.
CAMP-STYLE PEACH AND BLACKBERRY DUMPLINGS
Total time: 45 minutes | Serves 8 to 12
Note: To simplify this recipe at the campsite, combine dry ingredients for the dumplings (flour, sugar, salt and baking powder) ahead of time in a plastic bag so they're mixed and ready to go. Leftovers make a great camp breakfast.
2 1/2 pounds peaches, peeled and quartered
2 pints blackberries
2 tablespoons maple syrup
3/4 teaspoon almond extract or 1 tablespoon almond liqueur
Zest of 1 orange
1 1/2 cups (6.4 ounces) flour
3 tablespoons sugar
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons (3/4 stick) cold butter or lard, diced into ½-inch pieces
3/4 cup cold buttermilk
1/3 cup sliced almonds
1. Lightly grease a 4-quart (10-inch) Dutch oven. Prepare a batch of coals (at least 27) without starter fluid in a chimney starter until they are hot enough to have formed a thin coating of white ash over the surface of each coal. Alternatively, the dumplings can be baked using a greased 13-by-9-inch baking dish in a conventional oven heated to 425 degrees.
2. Combine the peaches and blackberries in the Dutch oven, and toss with 2 tablespoons maple syrup, the almond extract and orange zest.
3. In a large bowl, whisk together the flour, sugar, salt and baking powder. Cut in the cold butter using a pastry cutter or fork until the butter is reduced to small, pea-sized pieces. Pour in the buttermilk, and stir until the mixture is combined to form a thick, sticky batter. Gently stir in the almonds to combine.
4. Scoop the batter into eight or so portions, using a large soup spoon or small serving spoon. Space the dumplings evenly over the peaches and blackberries. Cover with the lid.
5. Place the Dutch oven over nine of the hot coals (evenly spaced), and evenly space 18 coals over the lid. Cook until the dumplings are puffed and a rich golden color and the fruit is soft, 20 to 25 minutes. If cooking in a conventional oven, bake the dumplings, uncovered, until puffed and golden, 30 to 35 minutes. Cool slightly before serving.
Each of 12 servings: Calories 206; Protein 4 grams; Carbohydrates 32 grams; Fiber 5 grams; Fat 8 grams; Saturated fat 4 grams; Cholesterol 16 mg; Sugar 16 grams; Sodium 196 mg