2 fresh peach recipes for #nationalpeachmonth.

Did you know August is National Peach Month? Being that I now live in the Peach State, I thought it would be quite the lost opportunity if I let this month go by without sharing a couple of fresh peach recipes while these beauties are in season! My recipes of choice: a Glazed Peach Bundt Cake and a Bourbon Peach Smash. Let’s start with the latter.

Glazed Peach Bundt Cake Recipe

My choice for this particular recipe stems from the fact that I’m currently desperate to get fruit in any form other than Greek Yogurt into my toddler! He’ll eat anything that resembles bread, so I thought this glazed peach bread would be a good one to try.

Now, this is a modified version of a recipe by Tastes of Lizzy T, but I changed a few things up. Two main things to note, TLT made theirs into a loaf , but I chose a bundt pan just for presentation purposes. The cook time and ingredient measures are all the same! Another thing, TLT peeled their peaches and I went ahead and left the skins on. Why? Well, it goes back to nutrition for my toddler. I wanted the peaches to have as much of their original antioxidants and vitamins as possible. It still tasted delicious and Fischer loved it!

Ingredients

For the Bread:

3/4 cup granulated sugar
1/2 cup milk
1/2 cup oil
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups diced fresh peaches

For the Glaze:

2 cups powdered sugar
2 tablespoons melted butter
1/3 cup finely diced peaches (peeled and drained of any extra juice)
1/2 teaspoon vanilla extract
1-2 tablespoons heavy cream or milk**(optional)

Instructions

Preheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Fold the peaches gently into the batter.
Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, diced peaches and extract in a small bowl. Mix until it is smooth. Add heavy cream only if needed to get the glaze to a drizzle consistency.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
Store the bread in an airtight container in the refrigerator.

Bourbon Peach Smash Recipe

This recipe comes from Striped Spatula and is SO good! G and I made them to enjoy after Fischer went to bed one night and they quickly became my favorite way to drink bourbon. G is a traditional Old Fashion fanatic, but he raved about this cocktail too! The peaches pair so perfectly with the rich flavor of the bourbon. It’s such a good drink for sipping on out on the porch during these fading summer evenings. Definitely a must try!

The bourbon of choice in our household is Woodford Reserve, but you can use whatever you like here. One thing to note, start your simple syrup first (ideally the day before, but an hour or so before cocktail works too) and give it a chance to cool down a bit before you start making your drink. This will ensure your drink gets the least amount of watered down as possible while you’re shaking it up with ice.

Ingredients

1 ounce brown sugar simple syrup (see note)
1/2 large peach , diced (about 1/2 cup)
3-4 large mint leaves
2 ounces bourbon
splash ginger beer or seltzer water , chilled
ice
fresh mint and peach slices , for garnish

Instructions

Add peaches, mint leaves, and simple syrup to the bottom of a cocktail shaker. Gently muddle to release the peach juices and mint oils. (Over-muddling the mint will cause it to become bitter.)
Add bourbon, fill the shaker with ice, and shake until well-chilled. Strain into a rocks glass filled with fresh ice.
Top with ginger beer or seltzer water. Garnish with fresh mint sprigs and a peach slice.

Notes

To make brown sugar simple syrup:

Combine equal parts brown sugar and hot water until sugar is dissolved. Cool to room temperature and store, covered, in the refrigerator for up to 3 weeks. – I like to keep mine in a lidded mason jar!