Peaches

Peaches are juicy and sweet this year, and chefs are going to town with them.

* The Beach House: At this new ocean-adjacent restaurant, pastry chef Jonna Jensen makes two peach desserts: a delicious organic peach crisp and organic peaches poached in mulled wine, served nicely chilled with a dollop of creme frai^che. (Peach desserts, $6.) The Beach House, 100 W. Channel Road, Santa Monica, (310) 454-8299.

* Pshaw’s Bistro: Fruit soup as an appetizer? You bet! Especially this puree of fresh peaches and yogurt with its sprinkling of chopped pistachios; it’s cool, refreshing and so light it will just pique your appetite. (Peach soup, $6.25.) Pshaw’s Bistro, Sunset Gower Plaza, 2099 W. Sunset Blvd., Hollywood, (323) 871-2546.

* Europane: Throughout peach season, baker Sumi Chang makes individual puff pastry tarts filled with peaches, wild blueberries and almonds. Also watch for her peach-ginger upside-down cake (yow!) and her superior peach crisp. The crisp may be purchased by the serving or the whole pan, which serves 12. (Peach pastries, $2.75 to $3.50; whole crisp, $30.) Europane, 950 E. Colorado Blvd., Pasadena, (626) 577-1828.

* Pie ‘N Burger: Every peach season means at least one trip to this Pasadena coffee shop for a slice of fresh peach pie a la mode. The servings are large enough to split. (Fresh peach pie, $2.50 ; a la mode, add $1.25; whole pie, $15.) Pie ‘N Burger, 913 E. California Blvd., Pasadena, (626) 795-1123.

* Pinot Bistro: White peaches have a clean, brisk flavor and a delicious perfume, and this bistro churns out a stunning sorbet from the fresh fruit. (Peach sorbet, $5.50.) Pinot Bistro, 12969 Ventura Blvd., Studio City, (818) 990-0500.

* Shiro: In the recent hot weather, Shiro’s pastry chef Sally Cook came up with a very light cold dessert: half a peach poached in white wine and orange juice, nestled into pastry cream on top of crisp filo and served with raspberry sauce. (Peach dessert, $6.50.) Shiro, 1505 Mission St., South Pasadena, (818) 799-4774.

* Troquet: Chef Tim Goodell makes an addictive salad of prosciutto, watercress, Parmigiano-Reggiano cheese, olive oil and fresh peach slices. He also is serving sauteed foie gras with pan-roasted peaches and a touch of Banyuls vinegar. (Peach salad, $6.50; foie gras and peaches, $14.50.) Troquet, South Coast Plaza, 3333 Bristol St., Costa Mesa, (714) 708-6865.

* Vincenti: Chef Gino Angelini makes a main course salad with peaches, lettuce and grilled French langoustines. For dessert, there’s his peach terrine, a dreamy gelatin made with Spumante (Italian sparkling Muscat) and layers of fresh peaches and strawberries. (Peach salad, $30; peach terrine, $8.) Vincenti Ristorante, 11930 San Vicente Blvd., Brentwood, (310) 207-0127.