FOREVER PEACHES || Cream + Honey

When summer arrives, we must consider the following equation. If I, Megan, is equal to “x" then...

peach season + x + 1 fruit obsession = (a bushel of peaches)² = 3 or more ways, peaches ingested

Just call me Einstein.

FOREVER PEACHES || Cream + Honey

There were a ton of peaches in my kitchen when Ontario peach season began because I can't resist fuzzy orange fruit or a good deal. I began using peaches in everything for indulging purposes and to avoid waste. While out for dinner one night–relentlessly naming all the peach dishes I've  been making (I'm sorry friends), it was suggested I should post some ways to utilize a large amount of peaches without getting bored of them while they're in season. I have a serious case of the “getting bored quicklies". So I am always finding ways of making things slightly different so I don't fall into an intense state of ennui or make too many impulsive decisions.

Peaches 3 ways must have diversity, of course. But always honey. Therefore, it is as follows...

1 savoury + 1 sweet + 1 drink (it's actually 2 because when you add booze, it transforms into something new (and more fun). I never said I was good at math, and peaches 3 ways just sounds better than peaches 4 ways. Nobody likes the number 4. But everyone loves 3.)

So let's do this.

(Full recipes are all at the bottom if you are bored of listening to me make up nonsense equations.)


FOREVER PEACHES || Cream + Honey
FOREVER PEACHES || Cream + Honey

Fresh bread of your choosing, whipped lemon goat cheese (I want to wash my body in this and then lick myself clean like a cat), sliced peach + avocado, drizzled honey, and basil. Perfect for warm weather and much laziness. 

FOREVER PEACHES || Cream + Honey


FOREVER PEACHES || Cream + Honey
FOREVER PEACHES || Cream + Honey

Roasted amaretto + coconut sugar peaches, fresh whipped cream, cinnamon, honey, mint, and toasted pecans. Sooooooo good guys. I can't even handle these. 

You can also use half peaches as froobs! What are froobs? Well, they're fruit + boobs. You know when you're a kid and you hold things in front of your boobs that resemble them? That's it! Go here to see Laura Miller, the originator of the froobs movement and for the shirts we should all be wearing right now.                                                                                                                                                                           (Side note: Laura Miller is the coolest and she also makes vegetable wigs which could make a great addition to your next wedding outfit.)

FOREVER PEACHES || Cream + Honey


FOREVER PEACHES || Cream + Honey
FOREVER PEACHES || Cream + Honey

Ohhh man. I can't stop drinking this when it's in my fridge. 

Peaches, tea (I chose green), honey and fresh ginger. 

FOREVER PEACHES || Cream + Honey
FOREVER PEACHES || Cream + Honey
FOREVER PEACHES || Cream + Honey
FOREVER PEACHES || Cream + Honey

So pretty! Amiright?

FOREVER PEACHES || Cream + Honey


Gin makes everything better in my opinion. Therefore...

gin + ginger peach tea + sparkling water = light tasty cocktail you can drink at the beach or on a porch while pretending you live in the house from The Notebook with Ryan Gosling. Sigh.

FOREVER PEACHES || Cream + Honey
FOREVER PEACHES || Cream + Honey
FOREVER PEACHES || Cream + Honey

The drink umbrella is important if you want to pretend you're on vacation at a swim up bar. And who doesn't want that? 

PEACHES 3 WAYS:                           SAVOURY, SWEET + DRINKABLE


PEACH + AVOCADO TOAST (makes 2 toasts)

i n g r e d i e n t s :

  • 1 peach, sliced
  • 1/2 avocado, sliced
  • 2 slices of toast
  • 3 tbsp goat cheese
  • 1/4 lemon, juiced
  • 1/2 lemon, zested
  • 1/2 tsp extra virgin olive oil
  • 2-3 basil leaves, ripped or chopped into small pieces
  • honey, for drizzling
  • salt and pepper to taste

m e t h o d :

  1. Add goat cheese to a bowl and whip/fluff with a fork. Add lemon juice, half the lemon zest, olive oil and salt and pepper to taste. Whip together with fork. 
  2. Spread whipped goat cheese mixture on to toasts. Place sliced peach and avocado to toasts, alternating between the two. Sprinkle basil on top plus more salt and pepper if desired. Drizzle honey lightly on top. 


recipe slightly adapted from Buvette: The Pleasure of Good Food

i n g r e d i e n t s :

  • 2 peaches, halved with pits removed
  • 2 tbsp of amaretto
  • 4 tbsp coconut sugar (or any sugar)
  • 1 cup of freshly whipped cream
  • 2 tbsp honey, for drizzling
  • cinnamon, for sprinkling
  • 2-3 tbsp toasted pecans, roughly chopped or crushed
  • a few mint leaves, chopped or torn

m e t h o d :

  1. Preheat broiler to high
  2.  Place peaches, flesh side up in a skillet. Turn on burner to high. Pour amaretto over the peaches and sprinkle each half with a tbsp of coconut sugar. Place skillet on the burner to burn off the alcohol which will take about 3 minutes. Careful not to burn.
  3. Place skillet into oven and broil until peaches are browned, about 5 - 10 minutes.
  4. Serve warm (or cool) and top with fresh whipped cream, sprinkle of cinnamon, drizzled honey, toasted pecans and mint leaves.

PEACH HONEY GINGER ICED TEA (makes 1 litre/large mason jar)

i n g r e d i e n t s :

  • 1 litre water
  • 1/2 inch piece fresh ginger, grated
  • 2 bags of green tea (or any tea)
  • 2 peaches, chopped + extra slices for each glass)
  • 2 tbsp of honey (plus more if desired)
  • mint sprigs, for garnish

m e t h o d : 

  1. Boil water. Place tea bags + ginger in large measuring cup. Pour 1 litre of water over top the tea bags. Add chopped peaches and honey to tea water. Stir until honey is dissolved. Taste and add more honey if desired. Leave in tea bags for 15 to 20 minutes and then remove. Muddle Peaches. Refrigerate mixture until cool. Strain mixture into mason jar or jug. 
  2. Add ice to glasses. Place sliced peaches into glass if using.
  3. Pour peach tea over ice. Bruise mint sprig to release oils and add to glass with a straw.

BEACHY PEACH COCKTAIL (makes 1 cocktail)

  • peach honey ginger iced tea (see above)
  • 1.5 oz gin
  • 2 oz. sparkling water
  • 4 slices of peach (for glass if desired)
  • mint sprig, for garnish

m e t h o d :

  1. Add ice to glasses. Place sliced peaches into glass if using. Add gin. 
  2. Add peach iced tea to glass until one inch or less from the top. Top with sparkling. Bruise mint sprig to release oils and add to glass with a straw and drink umbrella. 
  3. Gaze at the water, sky or a friendly face while drinking and sighing.