Peach Rosemary Muffins

I love peaches. They are in season at the peak of summer. Unfortunately I developed some kind of allergy in recent years. I can't eat them raw more than one or two at a time, but if they're baked or cooked I'd do just fine. My favorite cake for peaches is still a galette I posted here three years ago. It's always the first thing I make when they are the season. This year I paired peaches with blackberries. It was a big hit.

Being such a summery fruit, I always associate them with the Mediterranean. Usually the peaches we get in Germany are grown in either Italy or Spain. These little muffins here convey this Mediterranean summer feeling perfectly, with the best this region has to offer. Juicy and sweet peaches are combined with rosemary, pine nuts and olive oil. They are perfect to be enjoyed for the last summery days. Instead of muffins, you can also bake them as mini loaves.

Apricot-Nectarine-Peach and Almond Galette

Stone fruits are still at the markets, and lots of those fruits are grown locally, which makes them extra sweet. I got the idea of making this galette from Williams-Sonoma: New Flavors for Desserts, where it is just made with apricots. I added nectarines and peaches to the recipe. The combination of the three fruits gave the galette a good mix of sweet and tartness.

The recipes in the book are categorized by season, and are inspired by what you will find on farmers' markets. The majority of the recipes are fruit desserts, often with a new twist, like adding an unusual herb or spice. Each recipe has a beautiful photograph, and you will also find information about the ingredients.