Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon flaked salt, divided
• 2 large heirloom tomatoes, cut in 1 inch cubes
• 2 ripe peaches - halved, pitted, and cut in 1 inch cubes
• 1 (8 ounce) ball fresh mozzarella, thinly sliced
• 6 leaves fresh basil, chopped large

Directions

1. Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
2. In a bowl, mix tomato and peach cubes with mozzarella and basil leaves.  Drizzle dressing over salad and gently mix together.  Sprinkle with remaining flaked salt.

Ingredients

• 2 large peaches (3–4 inches wide) save 1/4 cup for garnish
• ​3 large tomatoes (same size as peaches) save 1/4 cup for garnish
• 1/3 of an English cucumber, about 1 1/2 cups –  save 1/4 cup for garnish
• 1/4 cup red onion, sliced, plus 1/4 cup for garnish 
• 10 basil leaves, plus more for garnish
• 1 tablespoon olive oil
• 1/2 –1 teaspoon salt
• 1–2 teaspoons red wine vinegar, sherry vinegar, or champagne vinegar (or Apple Cider vinegar)
• cracked pepper to taste

Garnish:

• Finely diced peaches, tomato, cucumber and red onion, torn basil leaves, and pick one of the following: drizzle of olive oil, sliced avocado, burrata cheese (or ricotta or vegan ricotta).
• Feel free to add croutons or serve with crusty bread.

​Directions

1. Quarter the peaches and tomatoes and set aside one wedge of each for your garnish.
2. Place the remaining peaches and tomatoes in a blender. Add the onion, cucumber, (setting aside garnish portions) basil, olive oil, 1/2 teaspoon salt, pepper and 1 teaspoon vinegar.
3. Blend until relatively smooth. Taste. Adjust salt and vinegar to your liking, find your perfect balance. If too peachy add more tomato!  It should be tomato forward with hints of peach.
4. Chill at least 2 hours.
5. While chilling, chop up the garnish ingredients as finely as possible. Chill as well.
6. To serve, ladle the cold gazpacho into a bowl, sprinkle with garnishes. Drizzle with olive oil and add a dollop of burrata or ricotta. Scatter with torn basil leaves. Feel free to add croutons or serve with crusty bread.

NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge.

Makes about 2 cups
 
1 tablespoon fresh lime juice
1 tablespoon lime zest
4 (8- to 9-ounce) peaches, peeled, halved, pitted and sliced
¾ cup water
½ cup sugar
½ to ¾ teaspoon ground cardamom
 
2 – 4 tablespoons crushed pistachios
 
Ice cream, crème fraiche, ricotta or peach sherbet if desired.
 
1.Place the sliced peaches in a medium bowl.
2.Mix the lime juice and the zest together and drizzle over the peach slices.  Toss gently to be certain all slices are coated.
3.In a small saucepot, mix the water, sugar and cardamom over medium heat until the sugar dissolves.  Raise the heat until the syrup begins to boil.  Reduce the heat to a steady simmer.  Continue to cook until syrup is reduced by 1/3, about 10 to 12 minutes.
4.Cool syrup slightly
5.Arrange peaches for serving.  Top, if desired, by choice of ice cream, crème fraiche, ricotta or peach sherbet.  Sprinkle with pistachios.  Drizzle with warm syrup and serve.
 

INGREDIENTS

• 3 peaches, ½ inch cubes (skin on or off)
• 1 cup corn kernels (raw or cooked)
• 1/4 red onion, finely chopped
• 1/3 cup fresh basil (leaves torn if large)
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 3 tablespoons lemon juice
• 1-2 teaspoons honey
• 1/3 cup extra-virgin olive oil

 

 

DIRECTIONS

1. Mix lemon juice, honey and olive oil.  Set aside
2. Toss peaches and corn with red onion, basil, salt and some pepper.
3. Drizzle with olive oil mixture and stir well.

 

​Makes 1 - 9 inch tart
 
Crust:
9 ounces gingersnap cookies (about 32 - 34 cookies), coarsely broken
¼ cup (½ stick) unsalted butter, melted
1 tablespoon pulverized, crystalized ginger
Pinch of salt
 
Filling:
4-5 large, ripe yet firm peaches, peeled and sliced into wedges
¼ cup whipped cream cheese
1/3 cup heavy cream
½ cup brown sugar
2 extra-large eggs, well beaten
½ teaspoon ground cinnamon
Pinch ground allspice
Pinch ground nutmeg
½ teaspoon vanilla extract
 
Equipment:
9 inch tart pan with removable bottom
 
 
For crust:
1.Preheat oven to 325°F.
2.Finely grind gingersnap cookies in processor (yielding 1 ½ to 1 2/3 cups).  Reserve 1 heaping tablespoon for garnish.
3.Add melted butter, pulverized ginger and salt; process until moistened.
4.Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.  Get the crust as high around the sides of the tart pan as possible.  Place pan on rimmed baking sheet.
5.Bake for 10 minutes.  Remove from the oven and set on a cooling rack.
 
For the filling:

1. Raise the oven temperature to 350°.
2. Arrange the sliced peaches in concentric circles in the cooled crust.
3. Place cream cheese, cream and brown sugar in a processor and pulse until smooth.
4. Add the beaten eggs and pulse until completely incorporated.
5. Add the cinnamon, allspice, nutmeg and vanilla, again pulsing until completely incorporated.
6. Pour the mixture over the peaches and bake for 30 to 40 minutes, until the custard is set and an inserted toothpick comes out clean.
7. Sprinkle the reserved tablespoon of ground gingersnap over the top of the tart.
8. Serve warm or room temperature with ice cream, whipped cream or on its own.

 

Recipe by Anna Gill

Serves: 8

1 doubled recipe “All Butter Pie Crust” (see below)

⅔ cup, plus 2 teaspoons, granulated sugar
½ to ¾ vanilla bean, sliced halfway through lengthwise
3 tablespoons unbleached all-purpose flour
1 teaspoon (scant) ground cardamom
3 ¾ pounds firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups)
2 tablespoons (¼ stick) unsalted butter, cut into ½ inch cubes and kept cold
Whipping cream (for glaze)
Vanilla ice cream

ALL-BUTTER PIE CRUST
Yield: 1, 9 inch pie crust (can be doubled)

1¼cups all-purpose flour
¼ teaspoon salt
10 tablespoons unsalted butter, preferably a European-style butter
like Plugra, cut into ½-inch pieces and re-chilled
2 to 5 tablespoons ice cold vodka (it evaporates and makes crust flakier)

PIE CRUST
1. In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
2. Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together. 
3. Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking. If doubling the recipe for two crusts, be sure to divide dough into two balls and form two disks before chilling.
4. Roll out the two discs on a floured surface as needed for your recipe.

FILLING
1. Position rack in bottom third of oven and preheat to 400°F.
2. Place the ⅔ cup sugar into a processor, then scrape the vanilla seeds from the pod into the sugar in the processor. Pulse a few times to mix well.
3. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer.
4. Add flour and cardamom to vanilla sugar mix and pulse until well blended. Place the floury mix into a large mixing bowl.
5. Add prepared peaches to flour-sugar mixture and toss gently to coat. Set aside.
6. Roll out first pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to ½ inch.
7. Spoon peach mixture into crust; dot with butter.
8. Roll out second pie crust disk on lightly floured surface to 12-inch round.
9. Drape dough over peach filling; trim overhang to 1 ½ inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape.
10. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.
11. Place pie on rimmed baking sheet.
12. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes.
13. Transfer pie to rack and cool until lukewarm, about 2 hours.
14. Serve pie lukewarm or at room temperature with vanilla ice cream.

NOTE: The European butter has a much higher fat content and is much better for pie crust.

Recipe by Anna Gill

Serves: 4

4 firm ripe peaches
Juice of 1 lemon
8 to 10 oz. fresh ricotta
4 tablespoons honey, light if possible
¼ cup shelled pistachios, toasted in a dry, hot pan for 30 seconds then partially crushed
4 tablespoons olive oil

1. Quarter and pit the peaches, and slice them thinly. Toss them with the lemon juice in a bowl.
2. Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and sprinkle with the toasted pistachios.
3. Top each with a mound of peach slices and a drizzle of olive oil.

Recipe by Anna Gill

1 cup loosely packed fresh basil leaves plus 8 to 10 sprigs
¾ cup sugar
¼ cup fresh lemon juice
1 cup cold water
One 11.5 ounce cans peach nectar
1 bottle chilled dry white wine, Sauvignon Blanc works well
2 large peaches, peeled and diced

1. Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon.
2. Add nectar and water, bring just to a simmer, stirring until sugar is dissolved.
3. Remove from heat and let stand 5 minutes, then pour through a medium-mesh sieve into a heatproof pitcher, discarding basil leaves. Cool completely.
4. Stir in wine, peach, and basil sprigs.
5. Chill, covered, at least 1 hour and up to 24.
6. Serve over ice.

Recipe by Anna Gill

Makes about 3 cups

4 large ripe but firm yellow or white peaches, diced
3 to 4 tablespoons minced red onion
2 large or 3 medium jalapeno peppers, minced
Juice of one lime
2 tablespoons fresh mint, shredded
2 tablespoons fresh ginger, grated
1 teaspoon sugar
Sea salt and freshly ground pepper

1. Place all the ingredients in a medium bowl and toss gently.
2. Set aside to meld the flavors for one hour.

NOTE: Great with pork tenderloin or grilled pork chops.

Recipe by Alicia Ghio the "Natural Princess"

4 cups tomatoes, chopped
2 cups peaches, chopped
3 tablespoons red onion, chopped
1 tablespoon chopped fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
salt and pepper (to taste)
1/4 to 1/2 cup water
1/4 cup crushed ice (optional)

1. In a medium bowl toss together:tomatoes, peaches, red onion, red wine vinegar, fresh basil, salt and pepper. Set aside.
2. In a large blender add: tomatoes, peaches, red onion, extra virgin olive oil, red wine vinegar, the remaining chopped basil, salt and pepper. If serving immediately add a cup ice, otherwise omit the ice. Blend until smooth.
3. Place a mesh sieve over a large bowl and force the blended mixture through the sieve. Stir in water to desired consistency.
4. Chill the soup until ready to serve.
5. Serve the gazpacho in bowls topped with a spoonful of the reserved peach and tomato salsa.

Recipe by Anna Gill

Makes one 9 inch cake

¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup white sugar
¼ cup whole milk
2 tablespoons vegetable oil
1 egg
2 large peaches, each cut into eight wedges
¼ teaspoon ground cinnamon
½ teaspoon brown sugar
1 tablespoon confectioner’s sugar
2 tablespoons room temperature butter, plus enough to grease the pan

1. Preheat oven to 400◦.
2. Butter a 9-inch round cake pan and set aside.
3. Whisk together flour, baking powder, and salt.
4. In a separate bowl, combine the sugar, milk, oil, and egg.
5. Whisk the sugar mixture into the flour mixture. 
6.Pour the batter into the prepared pan and smooth the top. Arrange the peach sections in a pinwheel on top of the batter. 
7. Combine cinnamon and the brown sugar, and sprinkle over peaches and dot with butter. Bake until the top is a dark golden and the peaches are soft, approximately 30 minutes. Let cool. 
8. Serve alone or with ice cream.

Recipe by Anna Gill

Serves: 4

½ honeydew melon, cubed
2 yellow peaches, cubed
2 tablespoons minced red onion
½ cup shredded cilantro leaves, plus a few small whole leaves reserved for garnish
½ lime 

1. Mix the first three ingredients, plus the shredded cilantro in a bowl gently.
2. Top with the whole leaves.
3. Sprinkle with the juice of the half lime and serve.

NOTE: This salsa is as terrific with grilled shrimp or chicken as it is with quesadillas

Recipe by Anna Gill

Serves: 4 

For the dressing:
⅓ cup mayonnaise
⅓ cup buttermilk
2 tablespoons minced basil
2 tablespoons minced chives
Juice of ½ lemon
Salt 
Freshly ground pepper

For the salad:
8 slices of thick bacon
2 tablespoons light brown sugar
⅛ teaspoon cayenne pepper
1½ lbs. Vidalia onions, cut into wedge shaped pieces and skewered on grilling skewers
2 large ripe peaches, cut into eighths and skinned
Crisp lettuce leaves
Good green olive oil for basting

1. Preheat the oven to 325°.
2. Prepare a grill.
3. In a small bowl, whisk the mayonnaise with the, buttermilk, basil, chives and lemon juice. Season with salt and pepper and refrigerate.
4. Line a baking sheet with parchment paper. Arrange the bacon slices on the sheet and sprinkle with the brown sugar and cayenne.
5. Bake for about 20 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces. 
6. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and charred, 10 minutes.
7. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes.
8. In a medium bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat.
9. Arrange the lettuce leaves on four plates. Top with the peach onion mixture and serve

Recipe by Anna Gill

Serves 8 to 10

½ cup (1 stick) unsalted butter, plus more for the pan, at room temperature
1 cup all-purpose flour, plus more for your fingers
¼ teaspoon baking powder
½ cup sugar, plus 1½ tablespoons
1 large egg, slightly beaten
4 to 5 ripe peaches, peeled, pitted and sliced into ½ inch slices
1½ teaspoons ground cinnamon
¼ cup peach jam
1 tablespoon fresh lemon juice
1 Whipped cream (optional)

Special Equipment: 11-inch, removable bottom tart pan

1. Heat oven to 350° F.
2. Butter a 11-inch, removable bottom tart pan and set aside.
3. Combine the flour and baking powder in a medium bowl and set aside.
4. Cream the butter and ½ cup sugar at high speed in the large bowl of an electric mixer.
5. Lower speed to medium, add the egg, and beat until incorporated.
6. Gradually add the flour mixture until fully incorporated. The dough will be very soft.
7. Push the dough into the pan with floured fingers to form an even crust.
8. Arrange the peach slices, starting on the outside, in overlapping in successive concentric circles.
9. Sprinkle the top with the cinnamon and the remaining sugar.
10. Bake until the crust is golden brown, approximately 45 minutes; let cool.
11. Heat the peach jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart. Let the jam mixture is cool and set.
12. Serve with the whipped cream, if desired.