I hate to be the one to say it… but we are in the “back half.” The back half of what you may ask?!?! Stone fruit season !!!
Peak stone fruit runs through the first week or two of September, and then one Saturday you’ll walk up to your farm stand and the peaches will be gone and there will be a pile of apples where they used to be. No warning. No goodbye. Just apples. And don’t get me wrong, I love apples. But seeing the peaches just disappear one day makes my heart ache just a little bit.
So this is your three week notice. Buy the peaches, all of them, including the ones that are a little too soft and the ones that need three more days on the counter. And then let’s do something better with them than letting them go one by one on the windowsill the way we all do every single August
.I have so many stone fruit recipes, that I decided to round them up so you can have the most fun with all of your peaches, plums, cherries, apricots, etc. AND I decided (since we all love a dinner party) why not pair 5 of them together for the ultimate peach party menu?!
Out of all of my recipes, these are the ones I’d pair together for a fun little menu. It’s built so almost everything gets prepped ahead, which means you are outside with your people instead of standing at the stove while they eat without you. The only thing that needs you at go time is the steak, and that takes six minutes.
Peach Truffle Honey Goat Cheese Bruschetta
This app is what I make when I want people to lose their minds over something that took fifteen minutes. Whipped goat cheese, jammy peaches, truffle honey, toasted bread. Truffle and tomato work together so why not truffle and peaches?! This recipe is an oldie but a goodie. Watch me make it here.
Baked Brie with Balsamic Peaches and Thyme
This one is more family style messy, but elegant at the same time. Warm brie, balsamic roasted peaches, thyme. Put it out in the dish you baked it in with a spoon and a pile of crackers and let people go at ittttt. I also love this one because you can make it on the grill and mingle with your guests outside while it’s cooking!
Skirt Steak with Peach Chimichurri
Skirt steak is the move for a party because it cooks in minutes and slices onto a platter looking like you tried much harder than you did. The peach chimichurri is bright and herby and just sweet enough, and it makes the whole plate taste like late summer. Make the chimichurri a few hours ahead so the flavors settle.
The Farm Stand Salad (peach, corn and cucumber with basil and mint)
Peaches, raw corn cut straight off the cob, cucumbers, basil, mint. It is genuinely just whatever looked best at the stand that week, dressed lightly and piled high. This is the dish that makes the table look like August.
The brown butter is the whole thing. It gives the filling a nutty, almost caramel depth that a regular peach pie just doesn’t have. Bake it the morning of, leave it on the counter, serve it barely warm with vanilla ice cream melting into the edges.
Obviously.
The day before: make the pie dough (or don’t…store bought is just fine,) roast the peaches for the brie, make the chimichurri.
The morning of: bake the pie and leave it out. Whip the goat cheese.
Two hours before: cut everything for the salad but don’t dress it. Toast the bruschetta bread.
Twenty minutes before: brie into the oven, salad dressed, bruschetta assembled.
When everyone’s there: steak on the grill, six minutes, rest it, slice it, spoon the chimichurri over the top, carry it outside.
That’s it. That’s the party.
Every stone fruit recipe I have, all in one place.
→ See all 18 stone fruit recipes
Brown Butter Peach Pie
Cornmeal Olive Oil Cake with Whipped Cream and Seasonal Fruit
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