598 peachy recipes

Chinese five-spice chicken stir-fry with peaches, snow peas, and a lemon-broth glaze served over rice. A sweet-savory wok dinner ready in 20 minutes.

Friendship fruitcake made with a fermented fruit starter over 30 days, then baked into a rich Bundt cake loaded with peaches, pineapple, cherries, and nuts.

Too much fruit salad is a big-batch medley of pineapple, melon, citrus, peaches, kiwi, and banana bathed in apricot nectar and chilled overnight so the flavors meld. A bright, make-ahead crowd salad.

A simple and tantalizing dish that is easy to make in your crockpot. Tastes amazing with a slice of toasted bread.

Rhubarb raspberry platz, a Mennonite fruit dessert with a shortcake base, tart fruit filling, and buttery streusel topping. Three layers baked golden in one pan.

Two-ingredient raspberry cranberry sauce blended smooth and served chilled. A no-cook fruit puree for topping cake, fruit, ladyfingers, and more.

Homemade sweet chili sauce with fresh tomatoes, peaches, pears, bell peppers, and warm spices like cinnamon, cloves, and allspice. A fruity, tangy condiment cooked low and slow until thick.

Scandinavian cinnamon fruit soup with dried apricots, prunes, peaches, and pears thickened with tapioca. Served chilled as either a Nordic dessert or a sweet starter.

Stirred custard sauce is a quick microwave crème anglaise with egg yolks, half and half, amaretto, and vanilla. Silky and ready to spoon over fresh fruit.

Sugared fruits coated in meringue powder and granulated sugar for a sparkling, crystallized finish. A stunning edible centerpiece or garnish for holiday tables and buffets.

Big seven-fruit salad with apples, pears, oranges, grapes, pineapple, peaches and bananas, finished with whipped topping. A summer-table classic for gatherings.

Peach sundae with vanilla ice cream, cling peach halves, a homemade ginger-walnut sauce, and a splash of Southern Comfort. A grown-up dessert in 15 minutes.

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

Fruit compote pie with dried apricots, peaches and cranberries simmered in apricot liqueur, folded into a sour cream custard and finished with a buttery pecan crumb topping.

Authentic homemade mincemeat with beef, pork, raisins, dried apricots and peaches, apples, brown sugar, and warm spices simmered together. The traditional meat-based filling for old-fashioned Christmas mince pies.

Chiles en Nogada, Mexico's patriotic dish: roasted poblanos stuffed with a sweet-savory pork picadillo, draped in a cool, creamy walnut sauce and scattered with ruby pomegranate seeds. The green, white, and red of the flag on one plate.