Peach-Rosé Vinegar
Aromatic, refreshing lemon verbena and mild fruitiness from peach-infused rosé shine in this versatile vinegar ideal for shrubs and cocktails.
你一直在吃桃子错误的一生(Says Food Writer Diana Henry)
The author of the upcoming cookbookHow to Eat a Peachshares the ultimate move for enjoying this taste of summer.
Red Wine–Macerated Peaches
These juicy and winey macerated peaches are perfect with vanilla ice cream. A bonus tip: You can drink the tasty macerating liquid or use it to make an excellent sangria.Slideshow:
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Stone Fruit Crisp
This rustic, supersimple crisp can be assembled in less than 15 minutes. For extra-toasty crunch, Julie Pointer Adams, author of the bookWabi-Sabi Welcome,swaps the oats in her crumb topping for slivered almonds.Slideshow:
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Baked Stuffed Peaches with Saffron Zabaglione
Venice-based blogger Skye McAlpine suggests using fragrant but slightly underripe peaches for this baked dessert—they're more inclined to hold their shape as they roast. She sometimes adds chunks of dark chocolate or slivered almonds to the peach-and-amaretti-cookie filling.Slideshow:
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Roasted Peach Cobbler with Vanilla Ice Cream and Balsamic Syrup
“I’m no pastry chef, but I bake a killer cobbler,” says Andrew Zimmern, host of Bizarre Foods. He tops the dessert with vanilla ice cream and thick, rich aged balsamic syrup. Two favorites: Malpighi Saporoso condimento balsamico and Noble Tonic 05: XO, which is aged in bourbon casks.Slideshow:
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