One of the best parts of summer here in Ontario is peach season, which runs from late July to late September when farmers markets and produce aisles overflow with gorgeous baskets of plump and vibrant pink peaches. You can tell if a peach is ready to eat by holding it up to your nose and smelling its juicy aroma. And when it’s ripe you better eat them fast because they tend to turn within three or four days (they’ll last another day in the fridge, but bring them back to room temperature before eating).
Typically when home cooks have an excess of peaches (since you’re more likely to buy a basket of 10 than just one) they turn to making preserves or pies, but try making this easy and quick spiced peach puree drink that can be served hot or cold as we transition to fall. Consider this as the gateway drink before you full switch to pumpkin spice lattes.
Spiced Peach Punch
8 ripe peaches
2 teaspoon freshly grated ginger
1 teaspoon cinnamon
1/4 teaspoon allspice
1 cup whole milk
- Remove the pit from the peaches and chop them into smaller pieces. Don’t bother removing the skins. In a blender, puree the peaches and the milk until smooth.
- In a pot over medium-low heat, pour in the peach mixture and add in the spices. Let simmer for 15 minutes.
- Yields 3 to 3 1/2 cups of peach puree, depending on how juicy the peaches are.
- Serve hot in a mug like an apple cider, or pour some over oatmeal. Alternatively, chill in the fridge for a spicy, pick-me-up breakfast smoothie or serve it as a chilled appetizer soup with fresh mint leaves as garnish.
Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.