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Charred Peach Margarita

Yield/ Number of Servings: 2

Hands on Time: 15 min

Total Time: 30 min

1 tsp. canola oil

1 large peach, pitted, cut into 6 wedges

3 Tbsp. lime juice

3 oz. tequila

2 oz. Cointreau

1 Tbsp. agave nectar

Kosher salt

Lime wedges, for garnish

1. Heat a grill or grill pan over medium high heat. Brush peach wedges with oil and grill 30-60 seconds or until charred. Remove from grill and cool completely.

2. Set aside 2 peach wedges for garnish. Place remaining peach wedges and lime juice in a cocktail shaker; muddle to crush peaches. Add tequila, Cointreau, and agave. Top off shaker with ice; cover and shake 30 seconds or until chilled.

3. Rub rims of two glasses with remaining peach wedges; dip rims in salt. Fill glasses with ice; strain margarita into the glasses. Add peach wedges and lime wedges to drinks for garnish. Serve immediately.


Yield/ Number of Servings: 6 cups

Hands on Time: 25 min

Total Time: 2 hours 55 min

1 lemon, halved

1 lb. large shrimp, peeled, deveined, tails left on

1 ½ cups apple cider vinegar

2 tsp. coriander seeds, crushed

½ tsp. whole black peppercorns

1 bay leaf

¾ cup olive oil

2 tsp. kosher salt

1 large sweet onion, thinly sliced (2 cups)

1 small jalapeno, thinly sliced (2 Tbsp.)

2 peaches, cut into thin wedges (2 cups)

1. Fill a large pot with water; add a heavy pinch of salt and squeeze the lemon halves into the water, dropping them in. Bring to a boil. Add shrimp and remove from heat. Let stand 3 minutes. Drain, and place shrimp in an ice bath for about 3 minutes. Drain.

2. Combine vinegar, coriander, black pepper, bay leaf, olive oil, and salt in a large saucepan. Bring to a boil over high. Remove from heat; add onion and jalapeno. Let stand 30 minutes. Add shrimp and peaches. Cover and chill 2 hours or until ready to serve, up to overnight.


Yield/ Number of Servings: 4

Hands on Time: 15 min

Total Time: 35 min

8 bone in, skin on chicken thighs

1 ½ tsp. kosher salt

1 tsp. freshly ground black pepper

3 Tbsp. olive oil

1 tsp. lemon zest

4 shallots, halved

2 peaches, cut into large wedges

½ cup pitted Castelvetrano olives, halved

½ tsp. red pepper flakes

1 Tbsp. chopped fresh thyme

2 Tbsp. fresh lemon juice

1. Heat oven to 425F. Sprinkle chicken all over with salt, pepper, and lemon zest.

2. Heat 1 tablespoon oil in a very large ovenproof skillet over medium high heat. Add chicken, skin side down, and cook 4 minutes or until golden brown. Flip chicken and cook 4 minutes. Add shallots, peaches, olives, pinch of salt, red pepper flakes, and 2 tablespoons olive oil to skillet. Transfer to oven and cook 15-20 minutes or until chicken is done. Sprinkle with thyme and drizzle with lemon juice.


Yield/ Number of Servings: 12-16

Hands on Time: 25 min

Total Time: 2 hours


1 cup unsalted butter, softened

2 cups granulated sugar

3 eggs

2 egg whites

1 tsp. pure vanilla extract

½ tsp. pure almond extract

2 ¾ cups all purpose flour

2 tsp. baking powder

1 tsp. salt

1 cup buttermilk

3 cups small diced fresh peaches (3 medium peaches)

½ cup rainbow sprinkles, plus more for garnish


1 large peach

2 tsp. lemon juice

1 cup unsalted butter, slightly softened

3 ½ cups powdered sugar

½ tsp. pure vanilla extract

Pinch salt

⅓ cup heavy cream, at room temperature, plus additional cream if needed

1. To make the cake, preheat oven to 350F. Line a 9 x 13 inch baking pan with parchment paper. Spray parchment with cooking spray.

2. Beat butter and sugar with a mixer at medium high speed until light and fluffy, about 3 minutes. Add eggs and egg whites, one at a time, until incorporated. Beat in extracts.

3. Whisk together flour, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in peaches and sprinkles.

4. Pour batter into prepared pan. Bake 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; move to a wire rack to cool completely.

5. To make buttercream, pit and chop peach. Puree peach and lemon juice in a mini food processor or blender until smooth. Set aside ¾ cup puree.

6. Beat butter with a mixer at medium high speed until light creamy, about 2 minutes. Gradually beat in powdered sugar on low speed. Increase speed to medium high and beat until smooth, about 1 minute. Beat in vanilla, ¾ cup peach puree, and salt. Slowly drizzle in ⅓ cup heavy cream while mixer is on low. If mixture looks curdled, heat ¼ cup heavy cream to a simmer. Beat hot cream into icing, 1 tablespoon at a time, until frosting is smooth. Increase speed to medium and beat until fluffy, about 30 seconds. 

7. When cake is cool, spread frosting over the top and sprinkle with additional rainbow sprinkles.


Yield/ Number of Servings: about 20 Blini

Hands on Time: 30 min

Total Time: 30 min

1/3 cup buckwheat flour

2/3 cup all purpose flour

1 tsp. sugar

½ tsp. baking powder

½ tsp. kosher salt

2/3 cup whole milk

1 egg

1 large peach, diced small (1 ¼ cups)

3 Tbsp. unsalted butter, melted 

1 Tbsp. fresh lemon juice

2 Tbsp. finely chopped shallot

1 Tbsp. chopped fresh dill

1 Tbsp. chopped fresh chives

¼ cup crème fraiche or sour cream

1. Lightly spoon flours into measuring cups; level with knife. Whisk together both flours, sugar, baking powder, and salt in a medium bowl.

2. Whisk together milk and egg in a small bowl. Add to flour mixture, stirring just to combine. There will be some lumps. Stir in half of the chopped peaches and 1 tablespoon melted butter.

3. Toss remaining peaches with lemon juice, shallot, dill, chives, and a pinch of salt and pepper.

4. Heat a large skillet or griddle over medium heat. Melt ½ tablespoon butter. Drop batter by tablespoonfuls into prepared skillet or griddle and cook 2 minutes or until bubbles appear on surface of batter. Flip; cook 1 minutes or until just done. Repeat with remaining butter and batter.

5. Arrange blinis on a platter and top each with a small dollop of crème fraiche and a spoon of the peach dill mixture. Serve immediately.


Yield/ Number of Servings: 4

Hands on Time: 35 min

Total Time: 45 min

1 stalk lemongrass, chopped (or 1 Tbsp. lemongrass paste)

1 small shallot, chopped

3 Tbsp. sugar

2 Tbsp. canola oil

4 Tbsp. fish sauce

2 garlic cloves, minced

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

1 ½ lb. skirt steak

3 Tbsp. fresh lime juice

1 small Thai chile, thinly sliced or ½ tsp. thinly sliced serrano

8 oz. rice stick noodles

4 cups butter lettuce leaves, torn

1 cup thinly sliced English cucumber

1 large peach, thinly sliced

1 cup mixed cilantro leaves, mint leaves, and thai basil leaves

½ cup chopped dry roasted peanuts

1. Place lemongrass, shallot, 1 tablespoon sugar, canola oil, 1 tablespoon fish sauce, 1 garlic clove, salt, and pepper in a mini food processor and process until a chunky paste forms. Place steak in a Ziploc bag; add lemongrass mixture and close bag. Rub marinade all over steak. Let stand up to 1 hour.

2. Whisk together 2 tablespoons sugar, 3 tablespoons fish sauce, 1 garlic clove, ½ cup water, lime juice, and chile. Set aside.

3. Cook rice noodles according to package directions. Drain and rinse under cold water.

4. Heat a grill, grill pan, or large skillet over medium high heat. Add steak; cook 3 minutes per side or until desired degree of doneness. Remove from heat; let steak rest 10 minutes. Slice steak thinly across the grain.

5. Arrange noodles, steak, lettuce, cucumber, and peaches among 4 shallow bowls. Top with herb leaves and peanuts. Serve chili sauce to the side for pouring over the noodles.


Yield/ Number of Servings: 5 (2 blintzes and about 1/3 cup peach mixture per serving)

Hands on Time: 1 hour

Total Time: 2 hours

1 ¼ cups whole milk

2 large eggs

1 cup all purpose flour

½ tsp. kosher salt

3 Tbsp. salted butter, melted, plus more for greasing pan

1 ¼ cups ricotta cheese

4 oz. cream cheese, softened

¼ cup powdered sugar

½ tsp. pure vanilla extract

1 tsp. lemon zest

1 large egg

¼ cup salted butter

2 large peaches, chopped (3 cups) (1 lb)

1/8 tsp. ground cinnamon

¼ cup honey

Powdered sugar, for serving

1. Combine milk, eggs, flour, salt, and melted butter in a blender. Blend until smooth. Cover and chill 1 hour or up to overnight.

2. Combine ricotta, cream cheese, powdered sugar, vanilla, lemon zest, and egg in a food processor. Puree until smooth. Cover and chill until ready to use. 

3. Heat an 8 inch nonstick skillet over medium heat and brush with melted butter. Pour about 3-4 tablespoons batter into skillet, swirling skillet to coat entire skillet with batter. Cook 30 seconds or until just set. Carefully flip crepe; cook 15 seconds to set bottom. Remove from skillet and repeat with remaining crepes.

4. Place one crepe on a surface; spoon 2-3 tablespoons cheese filling into center of crepe. Fold two sides over filling and roll up, like a burrito. Repeat with remaining crepes and filling.

5. Heat 2 tablespoons butter in a medium skillet over medium heat. Add peaches and cook 5 minutes or until just beginning to break down. Add cinnamon and honey; cook 1 minute.

6. Heat 1 tablespoon butter in a large skillet over medium. Add half of blintzes and cook 2 minutes per side or until golden. Repeat with remaining butter and blintzes. Serve warm blintzes with peach mixture spooned over the top. Dust with powdered sugar.

Recipes provided by The Peach Truck.

The Peach Truck will be visiting Houston this July.

Click on the link below to Pre-Order yours.

Available at locations throughout Houston.

Yummy Peach Recipes

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