Beautiful on the eye and sweet on the tongue, flat peaches (also known as doughnut or Saturn peaches) pack a pretty punch and are in season during the summer months. A little sweeter than everyday peaches, they have a hint of almond about them and work brilliantly in salads as well as desserts. Here are some of our favourite flat peach recipes.
Get your hands on juicy organic flat peaches here at farmdrop.com.
1. Peach & Stilton Salad
This roasted peach salad is perfect for summer. Boil the french beans for 2 minutes, drain, then refresh in ice-water and drain again – this helps them to keep their colour and crunch. Slice the peaches in half and lightly coat in olive oil. Soften and char the peaches for two minutes on either a hot griddle or barbecue. Lay the beans and peaches out onto a platter. Crumble over stilton and sprinkle with toasted hazelnuts. Drizzle with honey, sherry vinegar and olive oil to finish.
2. Grilled Peaches with Mint & Honey
This makes a wonderful post-barbecue pudding, or enjoy these peaches for breakfast with yoghurt and granola (as snapped above). Heat a dry griddle pan over a medium-high heat. Halve the peaches and remove the stones. Drizzle some honey over the fruit and place on the griddle pan, cut side down.
Griddle until softened, turning regularly, every 4-5 minutes. Don’t worry if the honey starts to darken – but be careful not to let it burn. While the fruit is cooking, pick some mint leaves and slice finely. Arrange two sticky halves of the fruit on a plate and spoon over some thick cream or yoghurt. Sprinkle over a few mint leaves and serve.
This flat peach and Stilton salad is perfect for summer. Photography: Natalé Towell
3. Courgette Spaghetti & Peach
A simple and flavour-packed dish, this is a great one for using leftover bits. Make ‘spaghetti’ out of a couple of courgettes using a grater or julienne peeler. Blanch in a saucepan of hot water for 30 seconds and drain.
Lightly toast a handful of pine nuts in a dry frying pan until golden, for about five minutes. Pop the pine nuts (reserving a few for garnish) in a food processor with a glug of olive oil, drizzle of lemon juice and a handful of mint and basil. Blend until smooth, mix with the courgettes and place on a serving dish.
Crumble a handful of soft blue cheese onto a non-stick baking tray. Mix with lemon zest, honey, salt and pepper and place under a medium grill for 2 minutes until lightly browned. Stone and slice a peach and add to the courgettes. Finish by sprinkling over the cheese and top with the remaining pine nuts.
4. Peach & Thyme Pops
Four ingredients are all that’s needed to make these peachy ice pops, perfect to cool you down on a hot summer’s day. Boil 125ml of water with 125g of sugar for 1-2 minutes to make a syrup. Stir in ½ a teaspoon of fresh thyme leaves. Let the syrup cool and the thyme steep for at least 10 minutes.
Blend the thyme syrup with 700g of pitted and de-stoned peaches to make a puree. Pour into lolly moulds and freeze for at least six hours, preferably overnight, enjoy straight from the freezer.
5. Upside-down Peach & Ricotta Cake
Flat peaches are the star of the show in this light, fluffy cake. The ricotta gives it a delicate tang, to balance the flavours. Heat the oven to 180C. Grease and line an 8-inch springform cake tin. Pit and thickly slice widthways 2-3 peaches and arrange around the base of the tin. Sprinkle some lemon zest and brown sugar onto peaches.
Blend 125g of ricotta with 75g of soft unsalted butter, 1 large egg, 225g of light brown sugar and 1/2 teaspoon of vanilla extract. Fold in 225g sifted plain flour and 2 teaspoons of baking powder and gently mix to combine. P
our the batter on top of the peaches and bake for 30 – 35 minutes, until a skewer comes out clean. Leave the cake to cool completely before opening the spring and turning out onto a plate. Delicious served with a dollop of creme fraiche.