The Great Blueberry Debate of 2010 ended really well, I’d say, with a warm blueberry crisp covered in vanilla ice cream. But now I find myself with a pile of fresh, ripe peaches just begging to be turned into . . . what? That’s the part I need help with. With peach season about to transition into apple season, there’s still a little time left to get your hands on some fresh, juicy peaches. What should I do with mine?
Should they become Emeril’s Peachy Bourbon Ice Cream?
I’m also tempted by these Peaches and Cream Muffins (there are just two steps to the recipe!).
But since tomatoes are in season too, maybe a Tomato-Peach Salad?
I’m also very drawn to this Dimply Peach-Almond Cake:
But am a sucker for trifles (mostly because I like trifle bowls), so am considering Dave Lieberman’s Peach Cornbread Trifle, too.
Or do I go with this, Peaches With Balsamic Vinegar and Black Pepper? There’s no photo with the recipe, but that leaves room for me to be creative with the presentation, plus, I’m really intrigued by the idea of sweet peaches with a high-quality balsamic vinegar.
Do you understand what I’m going through? I need some help here. What would you make first?
* Thank you to Stemilt Farms for the peaches!
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