There’s no such thing as too many peaches.
Everyone loves to be the hero. So I was pretty happy when I got the chance to walk over to the ladies in the Epicurious Test Kitchen and tell them that they'd be the lucky recipients of a crate of genuine Georgia peaches, kindly brought over by the folks atBut there were strings attached to this box of ripe, fragrant fruit. I wanted to see what the Test Kitchen would do on the fly, without the pressure to develop a formal recipe.
And once you start riffing on the Caprese, you'll see just how customizable it is. Have a bunch of arugula in the fridge? Throw it in there. Half a shallot waiting around? Slice it up and sprinkle it on top."Make banana bread. But with peaches."—Kat Sacks, Assistant Food Editor Like the team player that she is, Kat went straight for the softer peaches in the crate. "Just like overripe bananas are perfect for banana bread, overripe peaches are great in peach bread," she explained. The switch is simple: Just swap in the same weight of peaches for bananas in yourAnd since Kat still had a few peaches left over, she sliced and roasted them with brown sugar, butter, and a bit of cinnamon until tender, then quickly blended the fruit until spreadable.
When in doubt, make peach crumble. At least, that's Rhoda's life philosophy with pretty much any summer fruit. "It's always a good idea, especially since you can make one with a pile of fruit or just a few pieces," Rhoda says. Just pick a smaller or larger baking dish depending on how much fruit you're reckoning with.
Throw in some vanilla, a bit of nutmeg, a handful of blueberries. "No matter what you add, it's always such a classic summer dessert," Rhoda says. Especially if you also top it with a melting scoop of vanilla ice cream.
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