Celebrate summer with this combo of crunchy almond meringue, juicy fresh peaches and lightened whipped cream.
Sweet juicy peaches are the Test Kitchen's most eagerly awaited fruit of the summer. Use firm, ripe local peaches for the best flavour and texture. With only a hint of spice, this chutney is a perfect condiment for cheese, pâté or grilled meat. To jack up the heat, increase the jalapeños to your liking.
This light and refreshing sherbet is great for using up the soft, ripe peaches in the basket. Freestone peaches are much easier to pit than the clingstone variety; they're ready a little later in the season but are worth the wait.
During the height of summer, grilled peaches make an ideal treat. To ensure your fruit holds its shape on the grill, choose peaches that are ripe but firm. Prepare your raspberry sauce in advance: When dessert time rolls around, just grill your fruit and scoop your ice cream.
A homey fruit cobbler – made with blackberries from our garden and peaches from the market – is our favourite late summer dessert.
With peak-of-the-season tomatoes and peaches, snap peas and fresh herbs, this salad tastes like summer in a bowl.
Bite into a pillowy puff pastry tart topped with luscious frangipane filling and the fruit of the moment: peaches, freshly picked for dessert.
This fruit smoothie has a hint of almond, which adds richness and protein to an everyday treat. It also works well with frozen blueberries, if you don't happen to have frozen peaches on hand.
Golden pastry holding a creamy sliced-peach filling and a crumbly topping deliciously shows off the best of the season in the dessert course from our September issue "Supper on the Deck" menu.
Glazed salmon fresh off the grill is delicious on its own, but the pickled peach topping makes this dish out of this world! Even better, the crave-worthy condiment starts with humble canned fruit, perfect for when fresh peaches aren't available.
