I picked out a nice basket of peaches yesterday. I’ll be recipe testing as I go, so the recipes will post late. But to get you started, this is simple and makes a nice side dish:
Preheat a barbecue or griddle pan until hot. While preheating, cut the peaches in half, remove pits. Toss peach halves in a bowl with chopped rosemary, a splash of olive oil and a pinch of salt. Let set for 10 minutes, then remove. Grill the peaches for a couple of minutes on each side until nicely browned, not burnt! Serve with skins on, they should peel off easily before eating. Sprinkle with crumbled blue cheese.
Not that you need to do anything with fresh peaches to improve them. But besides grabbing a peach and eating it, you can also slice them up. The easiest way to peel is to scald them with boiling water (place peaches in a colander in the sink and pour water over them), let cool slightly and skins should easily slip off. Halve, remove pits, slice and toss with a bit of sugar. Let sit for 30 to 60 minutes at room temperature before serving and you’ll have perfect sliced peaches.