Have you ever seen Donut Peaches at your local grocery store? The donut peach or flat peach has a deliciously sweet white flesh that can be crunchy when they’re firm and sweet and juicy when they’re ripe. Since white peaches have always been a favorite of ours when we enjoy them as a dessert, these donut peaches were the most delicious option for pairing with our vanilla bean ice cream and the savoriness of the fresh basil from our herb garden.
If you don’t plan on enjoying your peaches the moment you bring them home, I highly recommend putting them in the refrigerator until you’re ready to enjoy them. They will stay fresh for up to a week, and a chilled peach is even more delicious than a room-temperature one.
To give our peaches an extra touch of sweetness we used a melon baller to scoop three scoops of vanilla bean ice cream (we go with a lactose-free option) and then we dusted them with Georgia Peach Spice (Savory Spice Co) and drizzled them with Penarrubia Organic Summer Extra Virgin Olive Oil (Oliviers & Co). It was the perfect blend of flavors and textures, and you can enjoy a bit of your basil garnish as well for an extra touch of savory.
I had the opportunity to try out the Penarrubia Organic Summer Extra Virgin Olive Oil thanks to my friends at Sopexa and Oliviers & Co. All thoughts and opinions are my own.
Sounds delicious! I’ve been making a peach caprese salad on repeat the past few weeks–heirloom tomatoes, peaches, and fresh mozzarella, drizzled with olive oil and balsamic. Delicious!
That sounds amazing!
Ooh! Sounds delicious too. I’m going to have to try that!