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Peach Crisp With Fresh Peaches

Pickled jalapeño, peach and honey pork salad Peach melba pavlova Prawn, peach and goat's cheese salad Crunchy granola with poached peaches & lavender honey Peach salad with Burrata, almonds and speck Barbecued asparagus salad with spinach, quinoa, goat cheese, and peaches, check this for the best peach crisp with fresh peaches:

Prawn, peach and goat's cheese salad

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  • 150g snow peas, trimmed
  • 1 bunch watercress, leaves picked
  • 2 yellow peaches, stoned, thinly sliced
  • 3/4 cup fresh mint leaves
  • 36 (about 1kg) medium cooked prawns, peeled leaving tails intact, deveined
  • 100g goat's cheese

Lime and chilli dressing

  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, crushed
  • 1/2 long red chilli, seeded, finely chopped
  • 1/2 teaspoon caster sugar


  • Step 1
    Cook the snow peas in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well. Use a sharp knife to cut the snow peas in half diagonally.
  • Step 2
    To make the lime & chilli dressing, combine the lime juice, oil, vinegar, garlic, chilli and sugar in a screw-top jar and shake until well combined. Season.
  • Step 3
    Toss the watercress, peach, mint leaves, prawns and snow peas in a bowl. Arrange on a serving platter. Crumble over goat’s cheese. Drizzle with dressing.

Pickled jalapeño, peach and honey pork salad

Image credit: Jeremy Simons –


  • 150g sourdough bread, coarsely torn
  • 1 tablespoon extra virgin olive oil, plus extra, to serve
  • 450g (1 large) pork fillet
  • 1 tablespoon honey
  • 2 teaspoons white wine vinegar
  • 80g baby rocket
  • 1/2 cup fresh basil leaves
  • 2 yellow peaches, cut into wedges
  • 1 small fennel bulb, thinly sliced
  • 150g grape tomatoes, halved

Pickled jalapeño

  • 1 fresh jalapeño, deseeded, thinly sliced
  • 1/2 small red onion, finely chopped
  • 2 tablespoons white wine vinegar
  • 2 teaspoons caster sugar
  • 1/2 teaspoon sea salt


  • Step 1
    For the pickled jalapeño, combine the chilli and onion in a small bowl. Combine vinegar, sugar and salt in a microwave-safe bowl. Microwave on High for 30 seconds or until hot. Pour over chilli mixture. Set aside to develop the flavours.
  • Step 2
    Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Place bread on prepared tray. Drizzle with oil. Season. Bake for 12 minutes or until the bread is golden and crisp.
  • Step 3
    Heat an ovenproof frying pan over medium-high heat. Spray the pork with oil. Season. Cook, turning, for 5 minutes or until browned. Transfer to oven. Roast for 8 minutes. Pour over combined honey and vinegar. Roast for a further 5 minutes or until just cooked through. Set aside to rest for 5 minutes. Slice the pork.
  • Step 4
    Arrange the rocket, basil, peach, fennel, tomato and sliced pork on a serving plate. Drizzle with the pickled jalapeño mix, pan juices from the pork and extra olive oil.

Peach salad with Burrata, almonds and speck

Image credit: Brett Stevens –


  • 60ml (1/4 cup) lemon juice
  • 2 tablespoons Dijon mustard
  • 60ml (1/4 cup) olive oil
  • 400g piece speck, rind removed, cut into small batons
  • 100g natural almonds, coarsely chopped
  • 8 small ripe peaches, halved, stoned
  • 4 burrata cheese balls (about 1.2kg), at room temperature
  • 1 cup baby spinach or rocket leaves


  • Step 1
    Whisk lemon juice and mustard together, then gradually whisk in oil and a pinch of caster sugar. Season.
  • Step 2
    Heat a non-stick frying pan over medium heat. Add the speck and cook, stirring occasionally, for 8 minutes or until almost crisp, then stir in almonds and cook until golden. Remove with a slotted spoon and drain on paper towel. Discard all but a thin coating of fat from the pan.
  • Step 3
    Return pan to medium heat. Season peaches and cook in 2 batches, cut-side down first, for 1–2 minutes each side or until browned and heated through.
  • Step 4
    Place 2 peach halves on each plate. Tear burrata in halves and divide among plates. Scatter with speck mixture, top each plate with a handful of spinach and drizzle over the vinaigrette.

Crunchy granola with poached peaches & lavender honey

Image credit: Ben Dearnley –


  • 1/2 cup shredded coconut
  • 3/4 cup honey
  • 125g unsalted butter
  • 1 teaspoon vanilla extract
  • 4 cups rolled oats
  • 1/4 cup wheat germ
  • 1 cup flaked almonds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fresh grated nutmeg
  • 1/4 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1 tablespoon sesame seeds
  • 1 cup craisins* (you can use sultanas or dried apricots if you prefer)

Poached peaches

  • 6 medium peaches
  • 1 cinnamon stick
  • 1/2 vanilla pod, split
  • 125ml honey (preferably lavender honey*)
  • 3 sprigs fresh lavender, (plus a few extra to garnish)
  • Thick Greek yoghurt, to serve


  • Step 1
    Preheat the oven to 180°C.
  • Step 2
    Spread the coconut on a baking tray and toast in the oven for 5 minutes, tossing halfway through cooking to ensure it browns evenly. Remove from oven and set aside to cool.
  • Step 3
    Place the honey, butter and vanilla in a saucepan over low heat and cook, stirring, until the butter has melted and the mixture is well combined.
  • Step 4
    Combine the oats, wheat germ, almonds, cinnamon, nutmeg and sunflower, pumpkin and sesame seeds in a large bowl. Pour over the butter mixture and toss well to ensure that all the grains are coated. Spread onto the baking tray and bake in the oven for 25 minutes, turning occasionally, until golden and crisp. Transfer to a bowl and toss through the coconut and craisins. Set aside to cool completely.
  • Step 5
    To make the poached peaches, place the peaches in a medium saucepan with the cinnamon, vanilla, honey and lavender. Add enough water to just cover the fruit, then slowly bring to the boil. Decrease heat to low and poach for about 10 minutes until tender (the amount of time will depend on the ripeness of the fruit – test with a skewer to make sure they are cooked through). Transfer the peaches to a dish and set aside to cool slightly.
  • Step 6
    Increase heat to high and reduce the cooking liquid by half (this should take about 5 minutes). Meanwhile, carefully remove the skins from the peaches.
  • Step 7
    Strain the cooking liquid over the fruit and serve with the crunchy granola and a dollop of yoghurt. Garnish with the lavender. (The granola will keep in an airtight container for up to 2 weeks.)

Barbecued asparagus salad with spinach, quinoa, goat cheese, and peaches

Image credit: (N/A) –


  • 1 1/2 cups Coles Brand Organic White Grain Quinoa
  • 2 to 3 lemons
  • 2 small shallots, very finely chopped (1/4 cup)
  • 6 tablespoons extra-virgin olive oil
  • 2 bunches asparagus, trimmed
  • 150g fresh baby spinach
  • 2 ripe but firm peaches, pitted, cut into wedges
  • 120g fresh goat cheese
  • 1/2 cup walnuts halves and pieces, toasted


  • Step 1
    In a large heavy saucepan, bring 3 cups of water, the quinoa, and a 1/2 teaspoon of salt to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer for 14 minutes, or until the water is absorbed and the quinoa is tender. Transfer the quinoa to a baking tray and cool, then cover and refrigerate until cold.
  • Step 2
    Meanwhile, into a small bowl, grate 4 teaspoons of lemon peel (yellow part only) and squeeze 6 tablespoons of lemon juice. Whisk in the shallots and 5 tablespoons of the oil. Season the vinaigrette to taste with salt and pepper.
  • Step 3
    Prepare the barbecue for high heat.
  • Step 4
    On a baking tray, toss the asparagus with the remaining 1 tablespoon oil to coat. Season with salt and pepper. Barbecue the asparagus, turning as needed, for 3-4 minutes, or until their green color brightens, char marks form, and the asparagus is still crisp-tender.
  • Step 5
    Arrange the spinach over a large platter. Sprinkle the quinoa over, pulling some of the spinach through. Arrange the grilled asparagus and peaches over. Sprinkle with the goat cheese and walnuts. Drizzle the vinaigrette over and sprinkle with salt and freshly ground black pepper. Serve immediately.

Peach melba pavlova

Image credit: Jeremy Simons –


  • 6 egg whites
  • 530g (2 1/2 cups) caster sugar
  • 1 tablespoon gluten-free cornflour, sifted
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 750ml (3 cups) water
  • 1/2 vanilla bean, split, seeds scraped
  • 2 strips lemon rind
  • 3 just ripe white peaches
  • 125g (1 cup) frozen raspberries, thawed
  • 250g ctn mascarpone
  • 250ml (1 cup) thickened cream
  • 1 1/2 tablespoons pure icing sugar, sifted
  • Fresh raspberries, to serve
  • Pure icing sugar, extra, to dust


  • Step 1
    Preheat the oven to 120°C/100°C fan forced. Draw a 20cm circle on a piece of baking paper. Place the paper ink-side down on a baking tray.
  • Step 2
    Use electric beaters to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add 315g (1 1/2 cups) of the caster sugar, 1 tbs at a time, beating constantly until the meringue is thick and glossy and the sugar has dissolved. Beat in the cornflour, vinegar and half the vanilla extract until just combined.
  • Step 3
    Spoon the meringue onto the disc and use a spatula to shape the meringue. Bake for 1 hour 20 minutes or until the meringue is crisp and dry. Turn oven off. Leave the meringue in oven, with the door closed for 40 minutes to cool, then cool completely with the door ajar.
  • Step 4
    Meanwhile, for the poached peaches, combine the water, vanilla bean and seeds, lemon rind and remaining sugar in a saucepan over medium-low heat. Cook, stirring, for 4 minutes or until sugar has dissolved. Bring to a simmer. Add peaches. Reduce heat to low. Simmer, covered with a round of baking paper, turning occasionally, for 25-30 minutes or until tender. Use a slotted spoon to transfer to a bowl. Cool. Peel and discard skin. Reserve 1 1∕2 tbs syrup. Place peaches in the fridge for 2 hours to chill. Slice peaches.
  • Step 5
    Process the raspberries and reserved syrup in a food processor until smooth. Press through a fine sieve set over a bowl. Discard the seeds. Whisk the mascarpone, cream, icing sugar and remaining vanilla extract in a large bowl until firm peaks form.
  • Step 6
    Spread the cream mixture over the top of the pavlova. Top with the peach slices and drizzle with raspberry sauce. Sprinkle over the fresh raspberries, dust with icing sugar and serve immediately.

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