Biting into a sweet, ripe peach is a taste of summer. These desserts from make a sweet treat even sweeter!

Fresh Peach Trifle

6 large ripe peaches – peeled, pitted and sliced

1 Tbsp. fresh lemon juice

Newsletter signup for email alerts

2 (8-oz.) containers vanilla yogurt

1 tsp. lemon zest

1 (10-inch) prepared angel food cake

Place peaches in a large bowl and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt in a bowl; stir in the peach puree and lemon zest until well blended.

Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

Jackie’s Fresh Peach Cobbler

1/2 cup butter, melted

2 large peaches, peeled and sliced

1-1/2 cups white sugar, divided

1 cup all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 pinch ground nutmeg

3/4 cup milk

Preheat oven to 375 degrees. Pour butter into an 8-inch square baking dish. Combine peaches and 3/4 cup sugar together in a bowl. Whisk flour, remaining sugar, baking powder, salt, and nutmeg together in a bowl. Stir in milk just until batter is combined. Pour batter over butter and top with peaches. Bake in the preheated oven until the cobbler is golden brown, 45 to 50 minutes.

Quick Savory Grilled Peaches

2 Tbsp. olive oil

1/2 tsp. chopped fresh basil

1/4 tsp. chopped fresh thyme

1 pinch salt and ground black pepper to taste

6 medium fresh peaches, halved and pitted

Preheat grill for medium heat and lightly oil the grate.Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes. Brush oil mixture on inside flesh of peach halves. Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes. Serve plain or topped with ice cream.

Peaches and Cream

4 medium fresh peaches

1/3 cup white sugar, or to taste

1/4 cup water

1-1/2 cups heavy cream

Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.

Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.

Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Peach Blueberry Pie

1 pastry for a double-crust 9-inch pie

3 cups sliced peaches

1 cup blueberries

2 tablespoons fresh lemon juice

1 cup white sugar

2 Tbsp. quick-cooking tapioca

1/2 tsp. salt

2 Tbsp. butter or margarine, cut into pieces

Preheat oven to 425 degrees. Place one pie crust into a pie plate.

Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture. Stir to combine. Allow fruit to rest for 15 minutes, then transfer to the prepared pie plate. Scatter butter/margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.

Bake in the preheated oven until the crust is golden brown and the fruit is bubbly, 45 to 50 minutes.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to or by mail to the Park Rapids Enterprise, 203 Henrietta Ave. North, Park Rapids, MN 56470 and they may appear in a future issue.