If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.
Author: Claire Saffitz
A fragrant peach and berry filling is topped with slightly crunchy, gingery biscuits. You'll notice that the biscuits contain grated hardboiled egg yolk: It adds some body.
Author: Claudia Fleming
Author: Ian Knauer
Author: Chris Schlesinger
Sangria doesn't have to be a sugary mess. Grilled stone fruit adds a natural caramelized sweetness to this refreshing drink.
Author: Matt Duckor
Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
Author: Jan Esterly
This dead-simple oat topping can be repurposed for any stone fruit as it comes into season this summer or for pears and apples in fall.
Author: Bryan Furman
The honey-bourbon syrup is the star of this baklava. Serve it with cherries and vanilla ice cream for a decadent summer dessert.
Author: Maggie Ruggiero
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
Author: Marcy Masumoto
Author: Shelley S. Stewart
A habit-forming graham cracker crumble takes peaches and cream to another dimension.
Author: Andy Baraghani
This slow cooker dessert recipe combines all of the elements that make a traditional upside-down cake so irresistible-a rich, buttery cake layer and a gooey, sugary topping.
Author: Kendra Bailey Morris
Author: Paul Blange
Author: Patricia Thieffry
Author: Joe Bonaparte
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Author: Seamus Mullen
Author: Victoria Granof
These peach puree and yogurt popsicles are just the thing to cool off on a hot summer day.
Author: Kay Chun
No ice cream maker? Toss cubes of frozen bourbon-spiked peach custard into a food processor and watch as it whips into a creamy, scoopable dessert with ease.
Author: Donna Hay