Recipes: Different ways to use up summer’s peaches

Pass by a farmers market or produce stand, and you’ll spot bins overflowing with bright yellow and orange hued fruits. It’s peak peach season in D.C., and when it comes to different ways to enjoy the summer fruit, the opportunities are endless. If you’re a bit fuzzy on peach recipes, Nate Lindsay, executive chef of Jardenea at the Melrose Georgetown Hotel, has some ideas to get your creative culinary juices flowing. Scroll through the gallery for some of his favorite peach dishes, plus a few of our own. Keep in mind that it’s best to act fast and scoop up a bag or bushel sooner, rather than later. Lindsay says peach production will start to taper off in early September. (AP Photo/Carolyn Kaster)

AP Photo/Carolyn Kaster

Currently on Lindsay’s menu at Jardenea is a chilled peach soup — a perfect dish for a steamy summer day. Lindsay roasts and blends locally sourced peaches with juices and herbs, and serves the chilled soup with a bruleed peach and a dollop of cinnamon cream. He says the soup can easily be made vegan, with the omission of the cream. Recipe: Crown Orchard Chilled Peach Soup 10 peaches, halved, pits removed
6 thyme sprigs
1/4 cup granulated sugar
4 ounces vegetable oil
1 cup orange juice
1 cup apple juice
2 cups water
2 cardamon pods
1 lime, juiced
1/2 cup of heavy whipping cream
1 teaspoon ground cinnamon Cut the peaches in half, while removing and discarding the pits. Place the peaches in a bowl. Add the thyme, sugar, oil, salt and pepper to the peaches and toss together. Place the peaches onto a cookie sheet pan and roast at 350 degrees for 20 minutes. The peaches should carmalize and become soft to the touch. (Remember to reserve a peach for the brulee at the end.) In a medium sauce pot, over medium heat, add the roasted peaches, juices and seasonings together. Simmer on low for 15 minutes. Season with salt and pepper to your liking. Blend the soup and strain through a fine sieve. Chill the soup for later service. Place cinnamon and heavy cream in a mixing bowl. Using a wire whisk beat the cream until it becomes stiff. Reserve for later use. Sprinkle sugar onto a slice of a peach. Using a kitchen blow torch, carefully melt the sugar onto the peach. Now ladle eight ounces of cold peach soup into chilled bowls. Garnish with your bruleed peach and a dollop of cinnamon cream. (Photo courtesy The Melrose Georgetown)

Photo courtesy The Melrose Georgetown

**FOR USE WITH AP LIFESTYLES**Bartender Duggan McDonnell shows off his special technique while making his signature rye-based cocktail, The Prize Filly, at the Cantina bar in San Francisco, Thursday, April 2, 2009. Beside McDonnell is a selection of the many Rye whiskeys that the bar stocks. (AP Photo/Eric Risberg)

Shake up your peach recipes, quite literally, with a summer cocktail. The Melrose Georgetown mixes Peaches and Rye, so you can sip on the flavors of summer. Recipe: Reaches and Rye 2 ounces Rittenhouse Rye Whiskey
0.5 ounce peach puree
0.5 ounce simple syrup
Splash of fresh grapefruit juice
A few dashes of orange bitters Shake all ingredients vigorously in a shaker. Serve on the rocks. (AP Photo/Eric Risberg)

AP Photo/Eric Risberg

This July 6, 2011 photo shows homemade tomato ketchup, bottom, spicy peach ketchup, center, and raspberry balsamic ketchup, top, in Concord, N.H. Theres a seasonal shift going on in the condiment firmament. Ketchup, the big red staple of American pantries, is catching up with the cool crowd as chefs and food entrepreneurs seek new inspiration. (AP Photo/Matthew Mead)

Alternative ketchups are a great way to dress up burgers, hot dogs and other summer sandwiches. And peaches make a great condiment. Try this homemade recipe for spicy peach ketchup the next time you’re in the mood for a change. Recipe: Spicy peach ketchup (AP Photo/Matthew Mead)

AP Photo/Matthew Mead

Peaches can top your burger in more ways than one. Here, grilled peaches and goat cheese pair perfectly with a turkey burger. Recipe: Turkey burgers with goat cheese and grilled peaches (AP Photo/Matthew Mead)

AP Photo/Matthew Mead

** FOR USE WITH AP WEEKLY FEATURES ** Crostini With Peaches and Blue Cheese are made with a recipe from "Good Day for a Picnic" by Jeremy Jackson. Although not all the recipes in the cookbook may be suitable for taking out for a picnic meal, this one wins the label of outstanding. The crostini are assertively sweet and tangy and travel well. (AP Photo/Larry Crowe)

Peaches are a great ingredient when it comes to whipping up some appetizers and hors d’oeuvres. Lindsay suggests pairing peaches with prosciutto instead of making the traditional melon and prosciutto platter. Or you can layer peach slices and blue cheese on top of toasted crostini. (AP Photo/Larry Crowe)

AP Photo/Larry Crowe

** FOR USE WITH AP WEEKLY FEATURES ** When looking to increase your daily dose of produce consider condiments like this peach and shallot chutney. It has a sweet and sour flavor with hints of heat and can be used as a condiment on a sandwich as shown in this May 24, 2007 photo. (AP Photo/Larry Crowe)

Of course, one way to savor the taste of summer all the way into fall is to preserve peaches. If you’re over jams and jellies, try making chutneys and compotes. Lindsay says they go great on top of meats, such as pork tenderloin. Recipe: Peach and shallot company (AP Photo/Larry Crowe)

AP Photo/Larry Crowe

Think outside the jar when it comes to relish. Chopped sweet peaches, shaved red onion, barbecue sauce and fresh cilantro make a great topping for a hot dog. (AP Photo/Matthew Mead)

AP Photo/Matthew Mead

Top cereal and oatmeal with sliced peaches, or use them to build parfaits. Recipe: Easy blueberry-peach mousse parfaits (AP Photo/Matthew Mead)

AP Photo/Matthew Mead

This July 21, 2014 photo shows grilled chicken paillard with peach and arugula salad in Concord, N.H. Chicken paillard serves as an alternative summer dish that is light, refreshing and substantial. (AP Photo/Matthew Mead)

Peaches also make a great side or salad topper. To add a touch of sweetness, grill or roast the peaches. Recipe: Grilled chicken paillard with peach and arugula salad (AP Photo/Matthew Mead)

AP Photo/Matthew Mead

Peach pie is tasty, no matter its size. These hand pies are portable — the perfect size for a single dose of deliciousness. Recipe: Peach hand pies (AP Photo/Matthew Mead)

AP Photo/Matthew Mead

This Oct. 21, 2013 photo shows pie made of plums, peaches and apples topped with cream, brown sugar and oat crumble streusel baked in a purchased crust in Concord, N.H. Thanksgiving is the holiday of sanctioned indulgence, but that doesnt mean the meal has to break the bank. Strategic splurging can keep your budget _ and your time _ under control. Knowing which items to go big on depends on your menu, your skills and your family and friends. (AP Photo/Matthew Mead)

Of course, if you want to make a whole pie, peaches are perfect for that too. Try this recipe for pie made with plums, peaches and apples topped with cream, brown sugar and oat crumble streusel. Recipe: Summer crisp with pecan streusel topping (AP Photo/Matthew Mead)

AP Photo/Matthew Mead

This July 20, 2015, photo shows grilled peaches with raspberry butter and cookie crumbs in Concord, N.H. The heat of the grill intensifies the natural sugars in peaches. The end result is a sweet, slightly caramelized and soft peach. (AP Photo/Matthew Mead)

Burgers and dogs aren’t the only things you can throw on the grill. Grilling peaches brings out the fruit’s natural sugar and adds a smoky flavor. Recipe: Grilled peaches with raspberry butter and cookie crumbs (AP Photo/Matthew Mead)

AP Photo/Matthew Mead