All Things Peaches

All Things Peaches

by Chef Kimberly Larsen from Harmons

August is National Peach Month and there’s nothing better than fresh, sweet Utah peaches! Chef Kimberly Larsen from Harmons is here today to show us some unique and tasty peach recipes.

Crab & Peach Wontons
  • 1 cup crabmeat
  • 3/4 cup peaches, peeled & diced
  • 1 package cream cheese
  • 1-2 teaspoons red chili pepper, minced
  • 2 tablespoons cilantro, minced
  • 1/2 lime, juice
  • 1 package wonton skins
  • Egg wash
  • 1 egg
  • 1 teaspoon water

  1. In medium mixing bowl combined crabmeat, peaches, cream cheese, red chili pepper, cilantro and lime juice.
  2. Mix until all ingredients are completely combined. Lay out 8-10 wonton skins at a time.
  3. Working quickly, place a small teaspoon amount of mixture into center of wonton skin.
  4. Brush edges with egg wash and fold into triangle sealing corner to corner.
  5. Make wonton shape pull 2 corners of triangle together and seal with wash.
  6. Place in freezer until ready to cook.
  7. Heat deep fryer or frying oil to 370 degrees.
  8. Working in batches deep fry for 1-2 minutes or until wontons are brown.
  9. Remove and drain on paper towel.
  10. Serve immediately and enjoy!

Pancetta Wrapped Peaches
  • 4 peaches cut in quarters
  • 16 thinly sliced Pancetta slices
  • 1-2 tablespoons raw sugar
  • Balsamic glaze, to garnish


  1. Pre-heat oven to 450 degrees.
  2. Wrap peaches with Pancetta slices and secure with tooth pick if needed.
  3. Sprinkle lightly with raw sugar.
  4. Place on lightly greased cookie sheet.
  5. Bake for 4-5 minutes or just until Pancetta crisps around peach.
  6. Remove and allow to cool for 2 minutes.
  7. Drizzle with balsamic glaze reduction.

Whole Peach Pastry Pies
  • 8 small fresh peaches
  • 1/2 cup ricotta cheese
  • 3 tablespoons honey
  • 1 package puff pastry
  • 1/4 cup butter, melted
  • Egg wash
  • 1 egg
  • 1 teaspoon water

  1. Combine egg and water to create wash for outside of pastry.
  2. Preheat oven to 350 degrees.
  3. Brush 8 large ramekins with a portion of the melted butter.
  4. Wash peaches then cut in half to remove pit.
  5. In small mixing bowl, stir together ricotta, honey and lemon juice.
  6. Place a heaping teaspoon into center of peach, filling space left by pit.
  7. Close peach back together to make whole again.
  8. Working with one sheet at a time, lightly roll out pastry dough.
  9. Cut into quarter and brush pastry lightly with butter.
  10. Wrap pastry around peaches.
  11. Seal at top and brush with egg wash.
  12. Make several slits through pastry to allow steam to escape.
  13. Place into prepared ramekin.
  14. Bake for 25-30 minutes or until golden brown.

Want to learn even more amazing recipes featuring fresh, local peaches?
Join us for our All Things Peaches class on August 28th. Find out more on our website –

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