Skip to content
1½ to 2 pounds fresh peaches, peeled, pitted and chopped finely into tiny pieces
¾ cup granulated sugar, divided
4½ teaspoons lemon juice
1 cup whole milk
2 cups heavy cream, divided
Pinch of salt
6 egg yolks
¾ teaspoon vanilla extract
1 c. peach preserves
2 pinch confectioners’ sugar
Heat the oven to 400 degrees. Make Basic Vanilla Cake.
Cool cake in the pan on a wire rack for 5 minutes.
Unmold and cool completely.
Split cake into two layers and spread peach preserves on the bottom layer. Top with the remaining half. Dust with confectioners’ sugar.
1 pint of heavy whipping cream
15 oz can Del Monte Sliced Peaches
14 oz can Carnation Sweetened Condensed Milk
1 teaspoon vanilla
21 oz can Duncan Hines Wilderness Raspberry Pie Filling
16 ounces frozen peaches
½ cup Exotico Resposado Tequila
1/4 cup fresh lime juice
1 1/2 cup Mountain Vally Peach Sparkling Water
1 tablespoon light agave nectar
2 cups crushed ice
Salt lime wedges, and peach slices for garnish
Add the peaches, tequila, lime juice, sparkling water, agave nectar, and ice to a high powered blender.
Blend on high (or use the smoothie setting) until fully combined and smooth. If too thick, add more sparkling water. If too thin, add more ice.
Serve in cups rimmed with salt (SEE NOTE) and garnish with lime and peach slices.
1 cucumber, cut into 1/2″ rounds
3 sprigs mint
1 lemon, thinly sliced
1 peach, sliced
Ginger, skin removed and sliced into rounds
1 cinnamon stick
3 strawberries, halved
1 lime, thinly sliced
Combine seltzer water with the ingredients of your choice. Stir (and muddle, if desired) your ingredients to release more flavor. Serve immediately or chill in the refrigerator until ready to drink.
8 ounces silken tofu
4 tablespoons Sherry vinegar, divided
4 tablespoons olive oil, divided
2 tablespoons soy sauce, divided
Kosher salt and freshly ground black pepper
3 medium heirloom tomatoes, cut into 1-inch wedges
1 pint cherry tomatoes, halved
2 medium peaches, cut into ½-inch wedges
½ small red onion, thinly sliced
½ cup fresh corn kernels (from 1 medium ear)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chervil, plus sprigs for serving
3 slices thick grilled or toasted country-style bread, cut lengthwise into wide strips
2 1/2 c. sugar
1 c. whole milk
4 egg yolks
Pinch of salt
2 c. fresh peaches
1 c. half-and-half
1 c. whipping cream
1 tsp. vanilla extract
In a medium saucepan, whisk together sugar, milk, egg yolks, and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain into a large bowl, then whisk in peaches, half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
Pour mixture into ice-cream maker; process according to manufacturer instructions.