One of my favourite parts of summertime is the crazy-delicious fresh peaches grown right here in Ontario. And that’s been especially true these past couple of weeks, because this year’s crop of Niagara peaches is especially amazing – intensely flavourful, sweet and oh-so-juicy.
Forget Eat a Peach Day. At my house, it’s basically Eat a Peach Month all August long.
I have pretty much eaten my weight in peaches over the last couple of weeks, and have absolutely no intention of stopping until the peaches are all gone. It’s an annual tradition.
My only problem is that sometimes I just can’t eat those peaches quite fast enough, and a few of them end up a little past their prime.
One of my favourite options is lassi, an Indian yogurt-based drink that’s typically made with fresh mangoes, but is equally good made with just about any summer fruit you’ve got kicking around.
You can make a perfectly lovely lassi using just fresh peaches and yogurt, but I’ve discovered that something magical happens when you grill them first – the flavour gets a little deeper, a little mellower, and a little bit sweeter. A splash of kefir keeps things bright and tangy, while a sprinkle of cardamom adds a little exotic je-ne-sais-quoi.
It’s a tall glass of bright summer sunshine on a hot, muggy day (or a torrentially rainy one, for that matter).
My only complaint is that with summer slipping by its usual breakneck pace, it won’t be long before peach season is done for another year. All the more reason to eat so many that I’m sick of them by then!
Grilling peaches adds an extra layer of flavour to this refreshing summertime drink. I like to make mine extra-tangy by using both yogurt and kefir, but you can use milk instead of the kefir for a less tangy variation.
- 2 large peaches, halved and pitted
- 1 cup plain Greek yogurt
- 1/4 cup plain kefir (or milk)
- 2 tbsp maple syrup (or honey)
- ¼ tsp ground cardamom
- Preheat a lightly-oiled grill (or a grill pan) over medium-high heat. Once the grill is good and hot, place the peaches cut-side down over direct heat, and cook until you have nicely charred grill marks (about 2-3 minutes). Allow to cool to room temperature, then roughly chop.
- Using a high-powered blender, puree the peaches together with the yogurt, milk, maple syrup and cardamom until smooth and well-combined.
- Drink immediately, or transfer to a pitcher and refrigerate until ready to serve.
It’s National Eat a Peach Day! I’m joining up with some of my favourite bloggers with 23 peachy-keen recipes to celebrate.
We’ve got 11 brand-new recipes from the Celebrating Food crew today:
- Fried Peaches and Creme Anglaise from Ashlee Marie
- Peaches and Cream Overnight Oats from Pretty Providence
- Grilled Peach Lassi from me!
- Southern Peach Pie from Savory Experiments
- Peach Lemonade from Real Mom Kitchen
- Almond Peach Bread from An Italian in my Kitchen
- Peach Coffee Cake from Simply Stacie
- Peach and Raspberry Cobbler from Premeditated Leftovers
- Peach Buttermilk Cake from The Baker Upstairs
- Brown Sugar Pavolva with Caramelized Peaches from Supergolden Bakes
- The Easiest Way to Peel Peaches from 365 Days of Slow Cooking
Plus another seven recipes from some of my favourite bloggers:
- Bourbon Peach Goat Cheese Ice Cream from Kelly Bakes
- Whiskey Peach Crumble Pie from Kitchen Heals Soul
- Peach and Saffron Pastries from Baked: The Blog
- Roasted Peach Focaccia from Always Order Dessert
- Peach Sangria from Cravings of a Lunatic
- Fresh Peach Sticky Buns from Seasons & Suppers
- Yucatecan Fish Tacos with Green Peach Salsa from Diversivore