Gabrielle Hamilton knows that perfectly ripe peaches don't need a whole lot of bells and whistles: She caramelizes the fruit and piles it on top of a soft piece of white bread.
Sophia Brittan adorns her Cheap Eats award-winning goat's-milk soft-serve with lightly poached Jersey peaches and a fresh raspberry sauce. Peach Melba Sundae
Soft olive-oil cake gets split in half and filled with Frog Hollow peaches that are macerated in basil syrup made from the restaurant's herb garden. It gets finished off with whipped crème fraîche.
Peach en Papillote comes out steaming hot, with the peaches wrapped in parchment paper and swimming in brown butter. Bonus: There are pistachios sprinkled on top.
Sal Lamboglia's newest seasonal dessert combines the flavors of sangria and housemade Fior di Latte gelato with the country's top peaches. Frog Hollow Peaches
Anise-hyssop ice cream adds an unusual, sophisticated touch to a simple fruit cake. Coconut-Peach Cake
Chef Max Sussman tops off this boozy dessert with roasted peaches, crème fraîche gelato, and — wait for it — whiskey syrup. Whiskey-Cornmeal Cake
Now that the review cycle has passed, critics have agreed that desserts here are excellent — and that includes a classic, southern-inspired peach cake with blueberry gelato. Brown-Butter Peach Cake
Dinner at this Carroll Gardens gem ends with a riff on afternoon-tea flavors: It's a layered dessert with a chamomile custard and macadamia milk. Nectarine and Peach Curd
Marissa Lippert and pastry chef Amelia Coulter's light, ever-changing kuchen — a cake with a coconut-cream crust and rose curd — is available by the slice if you need a quick, cheap peach fix.
Pastry chef Miroslav Uskokovic's his latest creation mixes fresh fruit with pecans and refreshing lemon-verbena ice cream. Peach-and-Blueberry Shortcake
Sfogliatelle Breton Butter Cake from Brittany has a caramelized-sugar top, as well as local peaches and blueberries.
A lovely way to follow meal of raw oysters, or perhaps some fried clams, is Mike Price's stone-fruit-centric crostata, with a scoop of housemade toasted-almond gelato. Peach-and-Blueberry Crostata
Pastry chef Jared Rubin cooks peaches in caramel, stuffs them into a classic puff pastry, bakes it all, and serves it hot with cool housemade lemon-verbena ice cream that has blueberry jam swirled in.
Yellow peaches get roasted in lemon verbena and thyme brown-butter, then topped with yogurt mousse, orgeat-macerated cherries, and strawberry-and-white-chocolate crumble. Roasted Peaches
Amanda Freitag combines the familiar flavors of poached peaches, raspberries, candied almonds, and vanilla ice cream in her newest dessert, Peach Melba. She's also offering a Peach Fuzz cocktail.
