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Life's a Peach

Life's a Peach

Perfect Peach Recipes

by Paula Deen

I’m a dyed-in-the-wool Georgia peach: soft on the outside and sweet on the inside. I’m not cold-hardy—a winter freeze will just about kill me—and like that luscious fruit, I just love waking up to the summer sunshine, but prefer being kept at room temperature. A little air-conditioning goes a long way for this sister.

The only complaint I have when it comes to peaches is that I don’t like all that hairy skin. I prefer my peaches peeled, but y’all, peelin’ can be a real bear. So here’s a little trick that’ll make your life a lot easier: mark an “X” on one end with a sharp knife, drop them in some boiling water for minute or two and then transfer to a bowl of ice water right quick, and those pretty babies will peel as easy as house paint in the Southern sun.

There’s just so much you can do with a fresh peach this time of year, right before the harvest comes to an end. I like to slice mine and put them over homemade vanilla bean ice cream. This time of year they are so sweet, I don’t even need to sprinkle them with sugar. My new favorite thing to do is homemade Peach Shortcake. It’s magic y’all. I’ll let you in on a secret, I throw a dash of almond flavoring to the shortcake batter and it kicks up the peach flavor just a little more. A dollop of fresh whipped cream and a sprig of mint send my shortcake out of this world. Y’all, this recipe is so easy you could do it in your sleep. Of course, Jamie and Bobby have always loved my Peach Cobbler, and I’m happy to say it’s one of my most asked about recipes.

I don’t know about y’all, but saying goodbye to summer has always been bittersweet for me. I’m relieved when the humidity lets up, but it also means gettin’ back to the real work of living. Pretty soon I’ll be putting away the buckets, shovels and beach blankets, and getting my grandbaby Jack decked out to head back to preschool. But if anything can make the end of summer a little sweeter, it’s a big, beautiful, juicy peach, done up anyway you like it.

From my kitchen to yours, I wish y’all a peach of a day!

More of My Peachy Keen Recipes:

Other Articles You May Like:

Harvesting Good Times


Baking Season Starts with a Pie


Springtime in Savannah


Reader Comments:


I just made a peach pie last night with all the peaches I brought home from my moms.  She usually gets about 10 bushels and freezes them.  So of course my truck had coolers in the back loaded down with frozen peaches. 

They are great in pies, cakes and such, but they make a very awesome Peach Margarita.  They freeze at just the right consistency that you don’t need ice, and they blend perfectly.  You have to try this sometime.

Greg Kantner of Tampa Florida on August 09, 2010 07:49 AM

Thank you so much for the reminder Paula Deen! I’m a huge peach pie fan myself. Here in Nova Scotia our blueberry festival will be showing up reminding us that the end of summer is upon us. What a bummer! But for now I will enjoy the fruits of summer, literally.

Suzie the Foodie of on August 10, 2010 07:58 AM

Every year I have our local produce store save the bruised and not pretty peaches for me. They give me a great price for a box, and I peel, cut up and freeze. We enjoy these peaches all year until the next season.

Joyce Smith of Florida on August 10, 2010 08:07 AM

awwwwwwwwww Paula your greatest. love you on tv. you keep my spirts up. your food looks sooooooooo yummmmmmmmmmmmmmo . and your boys are so cute, and your grandson going be great cook like his grandma. love you paula best dishes .linda evans

linda evans of NEWARK OHIO43055 on August 10, 2010 08:09 AM

Peach Kuchen

1 box yellow or white cake mix
1/2 Cup Coconut (shredded)
29 ounces of peaches
1/2 Cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg ( I like more)
1 Cup Sour Cream
1 Egg

Mix cake, butter, and coconut until mealy.
Pat into a 9 X 13 cake pan. Be sure to bring mixture up on the sides.
Layer fruit on top of cake mixture.
Combine Sugar, cinnamon, and nutmeg.
Sprinkle over fruit
Bake in 350 degree oven for 10 minutes.
While cake is baking. Mix sour cream and egg.
Take cake out of oven after 10 minutes and pour sour cream mixture over it.
Put back in oven for 25 more minutes. Take cake out of oven when sides of crust are golden brown.
Best served warm. Good at breakfast, lunch, or dinner….
Nutrition Facts
Serving size 57g (1/24 of cake)
Calories 96 From Fat 61
Total Fat 6.7g Saturated Fat 4.2g
Cholesterol 22.0 mg
Sodium 40.0 mg
Total Carbs 8.8g
Dietary Fiber 0.7g Sugars 7.6g
Protein 1.0g
Vitamin A 6%  Vitamin C 4%  Calcium 2% and Iron 1%

I made a family cookbook (289 pages) with all our recipes in it and went to the website to get nutrition facts since I am an insulin dependent diabetic and want my family to know what they can and cannot have of the family favorites. It was their Christmas gift last year.

Edie Hummel of Knoxville, TN on August 10, 2010 08:46 AM

I love your article on the peaches, personally I am a midwestern transplant and am not sure if I ever will get used to seasons or lack of seasons that go on here. Ha! I liked your tip on peeling the peaches but I was wondering have you been running into a problem with peaches that don’t have any juice in them? I have up here. Is there something that can be done to kind of juice them up a little for recipes? My granddaughters and I love you and your show keep up the good work. LOVE YOU!

Marsha Mason of West Columbia, South Carolina on August 10, 2010 11:10 AM

Here’s everyone’s favorite peach pie . . . fresh!

Fresh Peach Pie

1 ½ cups flour
½ cup oil
½ tsp. salt
2 tbsp. sugar
3 tbsp. milk
Mix dry ingredients and then add milk and oil.  Mold to a 9” pie pan.  Bake at 400 degrees for 15 minutes.

1 cup sugar 3 tbsp. cornstarch
1 cup water
2 tbsp. light corn syrup
3 tbsp. (½ pkg.) peach jello

Blend sugar and cornstarch together.  Mix with water in a small/medium saucepan.  Add corn syrup.  Bring to a boil, and then add peach jello.  Continue stirring until jello is dissolved.  Cool.  Fill piecrust with cleaned peeled and sliced peaches, approximately 2-3 cups.  Pour filling over peaches and refrigerate until filling is set.

Optional Cream Cheese Filling: 4 oz. cream cheese, softened mixed with 1/3 cup of powdered sugar.  Spread over cooled pie shell before placing fruit and filling in it.

Vivian Barrett Coffman of Anderson, Indiana on August 10, 2010 12:35 PM

Hey, Paula.  That technique works on tomatoes, also.  I’m sure you know that but some of your readers probably don’t.

TERRI DOWDEE of HIGH POINT, NC on August 10, 2010 01:53 PM

Love the peach information!  My mother taught me when I was about 7 to peel peaches dipped in hot water.  When I peeled them the juice would just run down my arms….......delightful to catch with your tongue when mom was not looking!!!  Peach cobbler is by far my very favorite (add a few raspberries and top with not only ice cream but ‘real’ whipped cream!  Do you have peach chutney recipes??? a little spice and one for the sweet tooth!

Had lunch at the restaurant in April. We went there on vacation just to have a meal! Loved every second of it.  The staff is stellar!!!
You are my most favorite foodie!  And the boys, of course.

Mary Beachy of USA on August 10, 2010 02:13 PM



Your “X” trick and boiling water really works for peeling peaches.  I’ve been doing that for a while when peeling a lot of peaches.


Jerusha on August 11, 2010 07:53 AM

Keep those fabulous recipes coming. Am going to try you & your boyys recipes for Haburger & baked bean casserole. Sounds yummy to these ole TX. folk. We are seniors and I sure do need recipes for 2 old people. LY, Dottie Hassell

Dottie Hassell of Robinson, Tx. 76706 on August 11, 2010 11:41 AM

Peach chutney made with peaches and mangoes and a little spice goes great on some grilled pork chops!!
I also use over ripe peaches to make peach “syrup” for pancakes and waffles.  The kids love it!

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