Saturday, February 17, 2018

Weekend Cooking: A Profusion of Peaches

We recently went for lunch at a family member's house and they were talking about how productive their fruit trees were. As inevitably happens in such circumstances we were offered some to take home. Now, when she said would you like some peaches and a zucchini to take home, I kind of expected to get half a dozen or so, but instead we ended up with two full shopping bags of peaches, and a giant zucchini. We decided pretty early on to do stuffed zucchini but it did mean that suddenly we needed to find things to do with so many peaches.

Thank goodness for the internet as I found a recipe that I wanted to try pretty much straight away, but then when I was talking to someone at work they said how about grilling peaches, so today I am posting both recipes!

In the end, the ideas themselves were great but the peaches, whilst heading towards overripe, weren't all that sweet, but I am keen to try both recipes again, especially the grilled peach one.

Peach Clafoutis 

2cups peeled peach slices (about 4 peaches)
2⁄3 cup milk
2 tablespoons flour
2 tablespoons sugar
1⁄2 teaspoon vanilla
1⁄ 4teaspoon nutmeg
1pinch salt
confectioners' sugar(optional)

Preheat oven to 375 and grease a 9-inch pie plate. Arrange the peaches in a single layer.

Combine all other ingredients and mix well. Pour mixture over peaches.

Bake until puffed and golden, about 30 minutes.

Sprinkle with confectioners sugar if desired. Cut into wedges.

Serve with ice cream or frozen yogurt, or in our case, it will always be cream and lots of it!!

1 peach per person
1 teaspoon neutral-flavoured cooking oil per peach
1 tablespoon brown sugar per peach, optional (approx measurement)
1/4 teaspoon ground cinnamon per peach, optional (approx measurement)

Prepare a gas, barbecue or charcoal grill to medium heat.

Cut the peaches in half and pit them. If you want to add cinnamon and/or sugar, grill entire peach halves; otherwise, you can cut them into wedges, if you like. 

Lightly brush the the peaches with the oil, being particularly aware of coating the cut sides well.
Set the oiled peaches on the medium hot grill. 

Cook the peaches until grill marks form, turning as necessary to mark all cut sides for the best presentation. Turn the peach halves over, sprinkle with the cinnamon and sugar, if using. Cook until the peaches are tender, but not falling apart, about 8 minutes total.

Serve grilled peaches hot, warm, or at room temperature.

I did also see a recipe where you mixed butter into the sugar and cinnamon and smeared that over the surface of the peach which could also have been good!

So, what would you have done with a profusion of peaches?

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  1. It's sad that the peaches you received were past their prime. So frustrating to put good ingredients & work into something that's not set up for optimum results.

    If I had a lot of good peaches, I would make peach chutney. It keeps well -- in fact, needs to rest a few weeks while you finish the rest of the peaches!

    best... mae at

  2. I love clafoutis and make it often when summer's fresh fruit is everywhere. I make this chutney with peaches and put in small jars or baggies and freeze it. It would work fine with peaches that aren't overly sweet. I like the chutney in this post better than the peach butter, which we ended up not loving as much as regular jam.