July is quickly approaching, and along with Independence Day and celebrations of freedom and culture, the month brings the peak season of our favorite stone fruit: the peach. It’s hard to resist the sweet and juicy nature of the peach–whether you’re enjoying them by slice, in baked goods or in a more savory approach when grilled up with steak or pork.
To help you get your peach fix while they are perfectly in season, we have rounded up a few of Aimee Broussard’s recipes from past issues that feature this sweet summer staple. Keep reading to discover the unique ways you can use your peaches this summer:
2 (750-ml) bottles rosé
1 batch Strawberry Simple Syrup (recipe follows)
1⁄3cup peach schnapps
Juice of 1 lemon
1 pint strawberries, hulled and sliced
2 to 3 white peaches, sliced
3 to 4 cups lemon lime soda (Sprite, 7Up, etc)
Strawberry Simple Syrup:
1 cup strawberries, diced small
1 cup sugar
1 cup water
For Strawberry Simple Syrup, in a medium saucepan, combine strawberries, sugar and water. Bring to a boil over medium-high heat. Once it reaches a boil, reduce heat to low and simmer for 10 minutes. Strain strawberries and let syrup cool.
For sangria, combine rosé, Strawberry Simple Syrup, peach schnapps, lemon juice and strawberries in a pitcher, and stir until well combined. Fill wine glasses or cocktail glasses with ice, and fill halfway with sangria. Top with lemon lime soda.
1 cup plus 2 Tbsp. butter, divided
2¼ cups sugar, divided
1 tsp. vanilla extract
3 cups all-purpose flour, divided
1 tsp. baking powder
½ tsp. salt
2½ cups fresh peaches, peeled and chopped
Grease a Bundt pan (or 10-in. tube pan) with 2 Tbsp. butter. Sprinkle pan with ¼ cup sugar. Cream remaining 1 cup butter, gradually adding remaining 2 cups sugar until well beaten. Add eggs, 1 at a time, beating well after each addition. Add vanilla. In a medium bowl, combine 2¾ cups flour, baking powder and salt; gradually add to creamed mixture, beating until well blended. Dredge peaches with remaining ¼ cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake at 325 degrees for about 50 minutes or until a toothpick inserted comes out clean. Allow cake to cool in pan before inverting onto a plate or cake stand.