Ingredients:

• 6 to 7 large peaches
  
• Juice of 1 lemon
  
• 1/2 cup sifted flour
  
• 3/4 cup rolled oats
  
• 1/2 cup brown sugar, packed
  
• 1/3 cup butter

Preheat oven to 325 degrees. Put peeled, sliced peaches in shallow baking dish and sprinkle with lemon juice. Mix flour, oats, and brown sugar. Cut in butter with pastry blender. Press over peaches. Bake for 30 minutes or until peaches are tender.

• 2 quarts fresh peaches (about 12 peaches)
  
• Juice of 2 lemons
  
• 1 teaspoon vanilla
  
• 2 cups whipping cream, not whipped
  
• 2 1/2 cups sugar
• 2 cups finely chopped peaches

Select ripe peaches. Peel if desired (not necessary), pit and puree. Mix first four ingredients. Combine peaches and sugar; mix until sugar is dissolved. Combine all ingredients. Pour into an ice-cream freezing can and freeze according to manufacturer's instructions.

Ingredients:

This salsa makes a great accompaniment to smoky grilled salmon or soy- and sesame-seared tuna.

• 2 to 3 peaches, peeled, pitted and diced
  
• 1 serrano or jalapeno pepper, cored, seeded and diced
  
• ½ red pepper, cored, seeded and diced
  
• 2 green onions, whites and all but two inches of green parts diced
  
• Juice of one lime
  
• ½ teaspoon honey
  
• ¼ cup cilantro, chopped

Combine ingredients in a non-reactive bowl and stir gently to blend. Let stand at room temperature 20 to 30 minutes to let flavors blend. Cover and refrigerate leftovers for 2 to 3 days.
Makes about 1½ cups.

• Sweet and tangy flavors make this a perfect starter. Try pairing the crostini with a chardonnay or dry sparkling wine.
  
• 3 tablespoons olive oil
  
• 8 slices French bread, 1/2 inch thick
  
• 2 large ripe yellow peaches, each sliced into 6 wedges
  
• 1 teaspoon fresh lemon juice
  
• Salt and pepper to taste
  
• 1 small shallot, thinly sliced
  
• 2 ounces goat cheese
  
• 8 sprigs marjoram

Preheat the oven or grill to 400 degrees (oven) or medium heat (grill).
Brush 2 tablespoons of the olive oil on the bread slices and toast or grill until golden brown, about 4 minutes per side.

Toss the remaining tablespoon of olive oil with the peach slices, the lemon juice and a pinch of salt and pepper. String the slices on 2 or 3 skewers. Grill the peaches over a medium flame until slightly charred. Remove from the skewers and toss with the shallots. Spread the goat cheese on the toasted bread and top with 2 to 3 peach slices and a marjoram sprig. Serve warm.

Serves 4.

Ingredients:

These mini pies are easy to assemble, they can be baked in advance and they're the perfect ending to a summer picnic. They're portable and easy to eat out of hand too.

• 1 sheet frozen puff pastry
• Flour
  
• 2 medium peaches, sliced thin
• 1/4 cup caramel sauce
  
• 1 tablespoon half and half
  
• 1 egg yolk
  
• 2 tablespoons decorative sugar or regular granulated sugar
  
• 1 pint vanilla ice cream

Defrost the puff pastry as directed on the package. On a floured surface, roll out the sheet of dough to measure 12 by 16 inches. Using a 4-inch round cookie cutter, cut out 8 circles. Place 4 of the circles on a parchment-lined rimmed baking sheet. Top each circle with 3 to 4 peach slices and 1 tablespoon caramel. Lightly wet the rim of each circle with water and top with the remaining circle of dough. Crimp the edges with your fingers to resemble a pie crust. Place in the refrigerator for 20 to 30 minutes.

Preheat the oven to 400 degrees.
In a small bowl, combine the half and half with the egg yolk. Remove the pastry from the refrigerator. Using a pastry brush, brush the tops of the dough circles with the egg mixture. With a sharp knife, make an X on each top circle of pastry and sprinkle with the sugar. Bake for 15 to 20 minutes, until golden brown and bubbling. Serve hot with vanilla ice cream.

Serves 4.