10 Positively Perfect Peach Recipes (2024)

SERVINGS:8

¼ cup honey
3 tbsp fresh lemon juice
12 ice cubs
3 medium peaches, peeled, pitted and sliced

1. COMBINEhoney, lemon juice, ice, and sliced peaches in blender. Puree until smooth.
2. POURinto 8 shot glasses and garnish each with a peach slice. Serves 8.

NUTRITION(per serving): 55 cal, 1 g pro, 15 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 1 mg sodium

SERVINGS:6

4 medium peaches, peeled, pitted and sliced
¼ cup sugar
¼ tsp ground ginger
1 9" store-bough pie crust

1. HEAToven to 400°F.
2. COMBINEsliced peaches, sugar and ginger in medium skillet. Cook over medium-high heat, stirring gently, until sugar dissolves, about 3 minutes. Let cool slightly.
3. PLACEthe pie crust on a baking sheet coated with cooking spray. Mound peaches in center. Fold edges up and over filling, leaving center exposed.
4. SPRINKLEwith 1 Tbsp sugar and bake until golden brown, about 30 minutes.

NUTRITION(per serving): 227 cal, 2 g pro, 36 g carb, 1 g fiber, 9.5 g fat, 4 g sat fat, 187 mg sodium

SERVINGS:4

3 medium peaches, halved and pitted
1 tbsp Dijon mustard
2 tbsp champagne vinegar
2 tbsp extra virgin olive oil
4 cups arugula
3 oz torn prosciutto or deli ham
2 tbsp toasted pine nuts

1. PREPARElightly oiled grill for medium heat.
2. GRILLpeaches, turning, until golden, about 4 minutes. Cut into quarters.
3. WHISKDijon, champagne vinegar and extra virgin olive oil in large bowl. Add arugula, prosciutto, and pine nuts. Toss gently.
4. DIVIDEsalad among 4 plates and top with peaches.

NUTRITION(per serving): 197 cal, 7 g pro, 14 g carb, 2 g fiber, 13.5 g fat, 2.5 g sat fat, 423 mg sodium

SERVINGS:4

4 grilled pork chops
2 medium peaches, pitted and diced
½ mango, peeled, pitted and diced
1 kiwifruit, peeled and diced
2 tsp sugar
2 tsp fresh lime juice
1 tsp chopped mint leaves

1. TOSStogether peaches, mango and kiwi, sugar, lime juice and mint leaves.
2. SERVEon top of 4 grilled pork chops.

NUTRITION(per serving): 284 cal, 25 g pro, 16 g carb, 2 g fiber, 13 g fat, 4.5 g sat fat, 55 mg sodium

SERVINGS:4

2 cups peach nectar (peach juice)
4 medium peaches, halved, pitted and sliced
1 fresh jalapeno, seeded and chopped
3 tbsp fresh lime juice
1 tbsp chopped chives
1 tbsp shallot, minced
1 tbsp cilantro leaves

Stir all the ingredients together. Season to taste.

NUTRITION(per serving): 132 cal, 2 g pro, 33 g carb, 3 g fiber, 0.5 g fat, 0 g sat fat, 9 mg sodium

SERVINGS:8

8 peaches, halved (pits removed)
1 Tbsp toasted walnut oil
¼c poppy seed salad dressing (optional)

1. PREHEATgrill to medium.
2. BRUSHpeaches on all sides with oil. Place on grill cut-side down and grill 10 to 12 minutes, turning once, or until heated through but still holding shape. Remove peels, if desired. Sprinkle with freshly ground black pepper or serve with dressing, if using.

NUTRTION(per serving) 53 cal, 1 g pro, 9 g carb, 2 g fat, 0 g sat fat, 0 mg chol, 1 g fiber, 0 mg sodium

SERVINGS: 2

4 halves Savory Grilled Peaches, sliced (see previous recipe)
¼ c blueberries
1 ½ Tbsp sugar
1 ½ tbsp freshly squeezed lemon juice
1 tsp cornstarch
½ tsp freshly grated lemon zest
⅛ tsp salt
⅛tsp ground cinnamon
¼ c cinnamon graham cracker crumbs
2 Tbsp old-fashioned rolled oats
1 Tbsp butter, softened
2 tsp chopped pecans

1. PREHEAToven to 350°F.
2. MIXpeaches, blueberries, sugar, lemon juice, cornstarch, lemon zest, salt, and cinnamon in medium bowl. Let stand 10 minutes.
3. COMBINEgraham cracker crumbs, oats, butter, and pecans in small bowl and stir until mixture comes together.
4. COAT2 (6-ounce) ramekins with cooking spray. Divide peach mixture evenly between dishes. Top each with half of graham cracker mixture. Bake 15 to 20 minutes or until topping is golden and peaches are heated through.

NUTRITION(per serving)226 cal, 3 g pro, 33 g carb, 11 g fat, 4 g sat fat, 3 g fiber, 250 mg sodium

SERVINGS: 6 (3 cups total)

1 c chopped grape tomatoes (about 20)
1 sm mango, peeled, seeded, and chopped (about ¾ c)
¾ c chopped Savory Grilled Peaches (2-3 halves)
1/2 med red bell pepper, finely chopped (about ⅓ c)
½ sm onion, finely chopped (about ¼ c)
¼ c fresh cilantro leaves, chopped
1 jalapeno chile pepper, seeded and finely chopped
Juice of 1 lime
1 Tbsp red wine vinegar
1 Tbsp sugar or honey
1 Tbsp orange juice
⅛ tsp salt
3 lg whole wheat pitas (6"-7" diameter), each cut into 8 wedges and peeled apart
1 tsp salt-free garlic and herb seasoning blend (we used Mrs. Dash)

1. PREHEAToven to 350°F.
2. COMBINEtomatoes, mango, peaches, bell pepper, onion, cilantro, and chile pepper in medium bowl. Whisk lime juice, vinegar, sugar, orange juice, and salt in small bowl. Add to tomato mixture and stir well. Chill, covered, at least 1 hour to blend flavors.
3. PLACEpita wedges on large baking sheet and coat lightly with cooking spray. Sprinkle wedges with seasoning blend. Bake 5 to 6 minutes or until edges just start to brown. Cool and serve with salsa.

NUTRITION(per serving) 134 cal, 4 g pro, 30 g carb, 1.5 g fat, 0 g sat fat, 4 g fiber, 222 mg sodium

SERVINGS: 4

3 ripe peaches, sliced into thin wedges
3 cups arugula
4 oz fresh mozzarella, cut into 1-inch cubes
2 tbsp chopped walnuts or pecans
3 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1 cup fresh basil
¼ tsp salt

1. IN a large bowl, toss together peaches, arugula, mozzarella, and nuts.
2. PUT oil, vinegar, basil, and salt in a blender or food processor and combine until smooth.
3. DIVIDE peach salad among serving plates and drizzle with basil oil.

NUTRITION (per serving) 238 cal, 8 g pro, 9 g carb, 19.8 g fat, 6.1 g sat fat, 1.7 g fiber, 267.2 mg sodium

SERVINGS: 8

3 tablespoons maple syrup
1 tablespoon butter or light margarine,melted
2 peaches, peeled and thinly sliced
½ cup dried cranberries
½cup whole wheat flour
½cup all-purpose flour
1½teaspoons baking powder
1 teaspoon ground cinnamon
¼cup fat-free evaporated milk
¼cup liquid egg substitute
¼ cup fat-free plain yogurt
¼cup honey
2½tablespoons canola oil
1 teaspoon vanilla extract
¼teaspoon almond extract

1. PREHEAT the oven to 350°F. Coat a 9" round baking pan with cooking spray. Line the bottom with a circle of waxed paper and coat with spray.
2. COMBINEthe maple syrup and butter or margarine in a large bowl. Pour into the prepared pan and swirl over the bottom. Arrange the peaches and cranberries in a decorative patternover the syrup mixture.
3. COMBINEthe whole wheat flour, all-purpose flour, baking powder, and cinnamon in a large bowl.
4. COMBINEthe evaporated milk, egg substitute, yogurt, honey, oil, vanilla extract, and almond extract in a medium bowl. Add to the flour mixture and stir to combine. Pour the batter over the fruit in the pie pan and smooth the top.
5. BAKE for 30 minutes, or until light brown and puffy. Cool in the pan on a rack for 10 minutes. Carefully invert the cake onto a serving plate and remove the waxed paper.

NUTRITION (per serving) 208.9 cal, 3.9 g pro, 35.9 g carb, 6.5 g fat, 1.3 g sat fat, 2.1 g fiber, 131.6 mg sodium