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<\/p>\nIt’s no secret that I love summer fruit.\u00a0 Tomatoes are close to the top of the list, but I love peaches.\u00a0 And, finally, it’s peach season.\u00a0 I usually don’t get around to doing anything with them besides eating them as soon as they’re soft, but maybe this week I’ll get around to it, because these recipes look yummy!<\/p>\n
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First, get in the mood by reading “The Annual Hunt for Perfectly Ripe Peaches<\/a>” on The Atlantic.<\/p>\n The Atlantic also has a fairly lengthy post about\u00a0canning peaches<\/a>.\u00a0 I still haven’t gotten up the guts to try canning, but if I was going to can something, peaches might be it.<\/p>\n Next, move on to the recipes, starting with\u00a0Ruth Reichl’s warm peach cobbler.<\/a><\/p>\n Cynthia has a recipe for grilled fruit quesadillas<\/a>. \u00a0\u00a0 Fruit, almond butter, cinnamon?\u00a0 These may be happening sooner rather than later in our house, especially since I just bought a whole mess of tortillas.<\/p>\n If you’re feeling adventurous (frying scares me), perhaps you should make these\u00a0Beer-Battered, Deep-Fried Donut Peaches<\/a> as seen on Sixpoint (via the Kitchn<\/a>; also seen on Mark Bittman’s site<\/a>)<\/p>\n 2 possible winners from Salon: tart and sexy peach relish<\/a> and spicy and nutty peach crisp<\/a>.\u00a0 Oh fruit crisps, why are you so good?<\/p>\n What’s (possibly) better than fruit crisp?\u00a0 Peach Amaretti Crumble<\/a> from Closet Cooking.<\/p>\n