626 pesche recipes

A chilled Scandinavian-style fruit soup made with berries simmered in warm spices, thickened with cornstarch, and stirred into sour cream and milk. Served cold as a starter or light dessert.

Homemade lemon biscuits split and loaded with mixed summer berries, strawberry puree, and billowy whipped cream. Use whatever seasonal fruit you have for this classic fruit shortcake.

Orange Jello salad with just cottage cheese and whipped topping. No boiling, no setting, no cooking at all. Dry Jello powder dissolves straight into the cottage cheese for a fluffy potluck side.

No-bake fresh fruit tart with an orange-scented cream cheese filling in a crumb crust, topped with seasonal fruit. A cool, creamy summer dessert with zero oven time.

Wine fruit cup with sliced plums, nectarines, and golden raisins soaked in a spiced white wine syrup infused with anise, cinnamon, and lemon. A chilled starter that doubles as a light summer dessert.

Frozen ice cream ribbon pie layers fruit ice cream and a melted chocolate-mint drizzle in a crumb crust, topped with mint-studded vanilla. A no-bake summer dessert built in 20 minutes.

Melon fresco, a Latin American blender drink made from fresh cantaloupe, lime juice, and a whisper of sugar. Four-ingredient summer refresher that's halfway between juice and smoothie.

Georgian fruit buns loaded with diced apples, raisins, prune puree, peach puree, and cream cheese in a spiced wheat dough. A hearty, fruit-packed quick bread from the South.

Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.

May use fresh or frozen strawberries, or may substitute other fruit of choice such as blackberries, peaches, etc.

Pecan smoked chicken breast plated with peach-strawberry tequila salsa and maple Monterey Jack spoon bread, finished with a balsamic lime reduction. A Southern-Southwest fusion entree with real restaurant polish.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Champagne fruit bowl tosses crisp apples and seasonal fruit in fresh citrus, then gets a splash of chilled bubbly and toasted almonds right before serving. A bright, boozy brunch centerpiece that comes together in a single bowl.

Fresh fruit crunch with apples, peaches, or rhubarb layered between buttery oat-cinnamon crumble and a vanilla cornstarch sauce. Baked golden and served warm.

Fresh pineapple, mango, papaya, and strawberries layered with honey-sweetened vanilla yogurt and served in hollowed pineapple shells. A gorgeous low-fat tropical fruit salad.

Spice and nut thumbprint cookies with ground pecans, cinnamon, and jam filling. Buttery shortbread-style cookies with a fruity center, perfect for holiday baking.