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National Peach Month 2015: Three sweet and savory recipes

August is National Peach Month, according to The Nibble, and it’s the peak time to enjoy peaches while the getting is good. There’s even a day set aside to spotlight peaches — Aug. 22 is Eat a Peach Day.

Peaches are naturally sweet and syrupy and pair wonderfully with pies, cobblers and other starchy desserts, but they can be eaten in savory dishes too.

From Natasha’s Kitchen.

Can salsa in airtight jars to enjoy long after peach season dries up.


  • 1 lb. tomatoes, diced
  • 1 bell pepper, seeded and finely diced
  • 2 jalapenos, seeded and finely diced
  • 1 medium onion, diced
  • 1½ lbs. peaches, diced
  • ½ bunch cilantro, chopped
  • 2 tbsp. lime juice
  • 1½ tsp. salt, or to taste
  • ¼ tsp. freshly ground black pepper, or to taste.


  1. Chop tomatoes and transfer to a large bowl. 
  2. Finely chop seeded bell pepper and jalapenos. Finely chop onion and put all veggies in a bowl. 
  3. Dice peaches with the skin and transfer to a bowl. 
  4. Add the chopped cilantro, lime juice, salt and pepper. Fold until well-combined. Serve with tortilla chips. 

From Cooking Classy.

Sweet, savory and bitter flavors come together in this colorful pizza.


  • 16 oz. pizza dough, homemade or store bought
  • 1 tbsp. olive oil
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper
  • 3 oz. prosciutto
  • 4 oz. ricotta cheese
  • 5 oz. fresh mozzarella cheese, diced into small cubes
  • 2 oz. asiago cheese, shredded
  • 1½ medium peaches, fresh
  • 1 cup balsamic vinegar
  • ¼ cup honey
  • Flour for dusting
  • ⅓ cup slightly packed fresh basil leaves, chopped


  1. Place pizza stone in oven and preheat oven to 450 degrees.
  2. Pour balsamic vinegar and honey into large, deep skillet. Set skillet over medium heat and let simmer until reduced to about half of a cup.
  3. Dust a sheet of parchment paper with flour and stretch dough into a 12-inch round. Stir together olive oil and garlic and brush over the top of the crust. Season crust with salt and pepper.
  4. Layer prosciutto over the crust and sprinkle all of the cheeses on top.
  5. Cut peaches in half and remove pit. Laying peaches sliced side down, cut into thin slices and layer evenly over the pizza. Put pizza on pizza stone and bake for 10 to 12 minutes.
  6. Remove from oven and sprinkle basil on top and drizzle with honey/vinegar reduction.

From The Recipe Critic.

Peaches and cream are a time-honored pair. These little bars are the perfect size to sneak into a lunchbox for a special treat.


  • 1 cup butter, softened 
  • 2 cups sugar 
  • 4 eggs 
  • 1 tsp. vanilla extract 
  • 3 cups all-purpose flour 
  • 1 tsp. salt 
  • 21 oz. peach pie filling 

For cheesecake center:

  • 8 oz. cream cheese, softened 
  • ½ cup sugar 
  • 1 tsp. vanilla 
  • 1 egg 

For the glaze:

  • ½ tsp. vanilla extract 
  • ½ tsp. almond extract 
  • 1 cup powdered sugar 
  • 2 tbsp. milk 


  1. Cream butter and sugar. Add eggs and beat well. Beat in vanilla.
  2. Separately combine flour and salt. Add to creamed mixture. Mix until combined.
  3. In a medium bowl, beat all cheesecake ingredients until combined.
  4. Grease a 9- by-13-inch pan. Spread 3 cups of batter in the bottom and spread the cream cheese layer on top. Layer peach pie filling on top of that. Spread remaining batter on top of pie filling.
  5. Bake at 350 degrees for 25 to 30 minutes. Cool in the pan on a wire rack and combine glaze ingredients. Drizzle over bars.
  6. Let bars cool completely, refrigerate for three hours and then cut.
Follow digital producer Danielle Waldron on Twitter @DanielleWaldron.

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