Know this
A ripe peach is fragrant right at the stem and gives just slightly at the shoulder. The chef secret: a rock-hard peach will soften on your counter but it will never get sweeter, sugar only develops on the tree, so smell before you buy. Freestone peaches pull clean from the pit, early clingstones hang on tight, so know which you are getting.
Cook
Eat it over the sink when it is dead ripe, or halve and grill cut-side down until the sugars caramelize and the flesh turns silky.
Season
High summer, July into September. In peak season the flavor and tenderness are unbeatable, nothing in the produce aisle comes close.
Best pairings
burrata · prosciutto · basil · honey · cream · bourbon
Also worth trying: balsamic, vanilla, almond, chili, mint, lime, goat cheese, thyme, pecan, brown sugar.
Recommended wine
An off-dry or sparkling white. Moscato d'Asti, Riesling, or a peach-friendly rose. Around $15 to $30.
See the full pairing guide