Peach

garden peaches (about 800 grams, frozen from last summer) • spelt flour (about 180 grams) • granulated sugar (about 80 grams) • unsalted butter (about 75 grams) • eggs • heavy cream (about 200 ml) • 2% milk (about 250 ml) • baking powder • salt

For the sponge cake (8- or 9-inch round pan) • flour (90 grams) • eggs • plus 1 tablespoon granulated sugar (80 grams) • baking powder (about half a packet) • mascarpone (200 grams) • heavy cream (200 grams) • sugar (60 grams) • vanilla sugar (or 2 teaspoons vanilla extract) • large peaches • butter, honey • vanilla sugar (or 4 teaspoons vanilla extract) •

yogurt cake as a base • store-bought peach-mango jam • egg yolks • sugar (about 45 grams) • cornstarch (about 15 grams) • milk (about 150 grams) • gelatin • heavy whipping cream (about 200 ml) • banana • kiwis • Red currants and raspberries

eggs • sugar (70 grams) • flour (125 grams) • baking powder • milk (1/2 liter) • sugar (40 grams) + 1 packet vanilla sugar • vanilla bean or vanilla extract • cornstarch (40 grams) • whole egg + 1 egg yolk • peaches • lemon juice • sugar •

garlic • green onion • small red onion • Juice of 1 lemon • water (about 50 ml) • small pickles • Chutney spice blend or 4-spice blend, to taste • Coriander seeds, ground ginger • honey • yellow peaches • Herb-infused oil, such as thyme or rosemary oil • chicken leg quarters

peaches • egg • cornstarch (25 grams) • almond flour (20 grams) • milk (100 ml) • vanilla rum (0.5 cl) • vanilla extract (0.5 cl) • light brown sugar (20 grams) • Honey,

peaches • flour (about 130 grams) • baking powder • sugar (about 100 grams) • almond flour (about 40 grams) • eggs • heavy cream (about 100 ml) • butter (about 50 grams) • little butter for greasing the pan • light brown sugar (about 30 grams)

all-butter puff pastry (homemade is best if you have time) • large ripe yellow peaches • vanilla sugar • (about 25 grams) salted butter • rosemary needles • > For the caramel • sugar (about 100 grams) • hot water (about 100 ml)

garden peaches (about 750 grams, I used some I froze last summer) • pie crust (homemade or store-bought) • granulated sugar • unsalted butter (about 40 grams) • light brown sugar

puff pastry • white or yellow peaches • lime (juice and zest) • sugar (50 grams) • cornstarch • beaten egg

all-purpose flour (250 grams) • large eggs • unsalted butter (50 grams) • vanilla sugar (about 1 tablespoon) • baking powder (about 2 teaspoons) • salt • Canola oil for frying • granulated sugar (50 grams) • milk (100 ml) • As much unsweetened apple-peach compote as you like

For the sponge cake roll: • eggs (separate whites and yolks)

dark chocolate (about 200 g), preferably organic • butter (about 30 g) • large eggs plus 1 egg white • canned peach halves, drained (about 245 g) • Homemade whipped cream • Toasted sliced almonds

peaches (about 400 grams) • powdered sugar (about 80 grams) • fresh mint leaves, plus a few small ones for garnish • egg whites

peaches in syrup • mascarpone (250 g) • heavy cream (200 ml) • powdered sugar (50 g) • vanilla bean • large package of ladyfinger cookies

boneless, skinless chicken breasts (about 1 1/2 lbs or 700 grams) • carrots • tomatoes • peanut butter (about 150 grams) • water (about 100 ml) • peach juice (homemade with garden peaches, or store-bought) • fresh cilantro • shallot • Espelette pepper powder (or substitute with mild chili powder) • -inch piece fresh ginger • paprika • ground cumin •

monkfish (about 400 grams) • red beets • tomato • peach • basil leaves • garlic cloves • Coarse salt • Olive oil • Raspberry vinegar