Peach

all-purpose flour (about 200 grams) • sunflower oil (80 ml) • milk (about 60 ml) • granulated sugar (about 120 grams) • eggs • baking powder (about 2 1/2 teaspoons or 16 grams) • vanilla powder (or 1 teaspoon vanilla extract) • canned peach halves • amaretti cookies (about 100 grams) • For the caramel: • granulated sugar (about 150 grams) • plus 1 teaspoon water (50 ml)

peaches, peeled and pitted (about 850 grams) • sugar (about 100 grams; you can substitute with honey) • Chocolate chips (optional)

watermelon (about 320 grams) • peaches (about 320 grams) • sugar (about 150 grams) • water (about 150 grams)

peaches (about 3) plus 1 extra for garnish • amaretti cookies (about 15) plus more for garnish • sweetened plain yogurt (about 450 grams) • sweetened condensed milk (about 170 grams)

crostini • feta cheese (about 7 oz or 200 grams) • Water, • Extra virgin olive oil • fresh rosemary • large yellow peaches • Butter, • brown sugar

ladyfingers (about 150 g) • peach Greek yogurt • small peach • Alchermes liqueur (about 40 g) • water (about 30 g) • ricotta cheese (about 250 g) • sugar (about 60 g)

gluten-free flour blend (such as Schär Mix B) (about 250 grams) • water (about 240 grams) • fresh yeast (about 8 grams) • wildflower honey (about 5 grams) • fine salt (about 2 grams) • peaches • Brown sugar, • Fresh rosemary,

heavy cream (250 ml) • whole milk (250 ml) • sugar (60 grams) • vanilla extract • powdered gelatin (about 6 grams) • For the peach topping • peaches • Juice of 1/2 lemon • sugar

whole wheat bread • figs • Salt and pepper,

fresh fruit (such as apple, pear, apricot, or peach) (200 g) • sunflower oil (100 ml) • water (100 ml) • Zest of 1 lemon • eggs • all-purpose flour (250 g) • baking powder (about 2 1/2 teaspoons or 16 g) • honey (150 g) • powdered sugar • Ground cinnamon, to taste

For the shortcrust pastry: • all-purpose flour (300 grams) • unsalted butter, cut into pieces (150 grams) • powdered sugar (100 grams) • egg yolks • vanilla baking powder • salt • Grated lemon zest • For the pastry cream: 2 cups whole milk (500 ml) • sugar (130 grams) • egg yolks • cornstarch (50 grams) •

all-purpose flour (about 300 grams) • cold unsalted butter (about 150 grams) • powdered sugar (about 100 grams) • large egg • Vanilla extract (I used vanillin) • For filling: • As needed, jam (I used homemade peach and ginger jam) • As needed, chocolate hazelnut spread • For decorating: • Powdered sugar

all-purpose flour (250 grams) • powdered sugar (100 grams) • unsalted butter (100 grams) • whole egg and 1 egg yolk • salt • Vanilla extract • baking powder • Peach jam, • Chocolate hazelnut spread, • Powdered sugar,

heavy cream (250 ml) • mascarpone cheese (250 ml) • sliced peaches in syrup • strawberries (about 250 grams) • Ladyfingers (Savoiardi) • Fresh mint

heavy cream (500 grams) • whole milk (500 grams) • powdered gelatin (11-12 grams) • white chocolate (200 grams) • powdered sugar (50 grams) • For the filling: 1 1/4 cups peach puree (300 grams) • sugar (50 grams) • Juice of 1 lemon • powdered gelatin (6 grams) • For decoration: 1 1/2 oz dark chocolate (40 grams) • milk