This summer, tarragon and white peaches create exquisite dessert pairings. Delight in invigorating Tarragon and White Peach Sorbet, or savor the elegant White Peach Tart with Tarragon Cream. For a fun twist, try Tarragon-Infused White Peach Ice Pops or Grilled White Peaches with Tarragon Honey. Other options include a rustic White Peach and Tarragon Crumble, creamy Tarragon-White Peach Yogurt Bark, and Chilled Soup. Explore these enticing desserts for a taste of summer’s best offerings for any occasion.
Tarragon and White Peach Sorbet
Tarragon and White Peach Sorbet is a revitalizing and delightful dessert that combines the subtle anise flavor of tarragon with the sweetness of ripe white peaches, making it an ideal treat for warm summer days.
This light sorbet is perfect for hot afternoons, dinner parties, or even as a palate cleanser between courses. The preparation time is about 15 minutes, plus an additional 4-6 hours for freezing.
Ingredients:
- 4 ripe white peaches, peeled and pitted
- 1 cup sugar
- 1 cup water
- 2 tablespoons fresh tarragon leaves, chopped
- Juice of 1 lemon
- Pinch of salt
Cooking Steps:
- Prepare the Syrup: In a small saucepan, combine sugar and water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let it cool slightly.
- Combine Ingredients: In a blender, add the peeled peaches, tarragon, lemon juice, and a pinch of salt. Pour the cooled syrup over the fruit mixture.
- Blend: Blend until smooth. Taste the mixture, and adjust sweetness if necessary by adding more sugar or lemon juice.
- Chill: Transfer the blended mixture to a bowl and refrigerate for about 1-2 hours to chill completely.
- Freeze: Once chilled, pour the sorbet mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Harden: Transfer the sorbet to an airtight container and freeze for 4-6 hours, or until firm.
- Serve: To serve, scoop the sorbet into bowls or cones and garnish with a sprig of tarragon if desired.
Variations and Tips:
- Herb Substitutes: If tarragon isn’t available or to cater to different palates, consider swapping it out with mint or basil for a unique twist.
- Peach Alternatives: Feel free to experiment with other soft fruits like nectarines or plums to create your own flavor combinations.
- No Ice Cream Maker?: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Every 30 minutes, stir the mixture with a fork to break up ice crystals until it is smooth and frozen.
- Serve with Added Flair: Drizzle with honey or serve with a splash of prosecco over the sorbet for an adult version.
Enjoy your homemade Tarragon and White Peach Sorbet as a light and revitalizing summer dessert!
White Peach Tart With Tarragon Cream
This delightful White Peach Tart with Tarragon Cream is a charming summer dessert that beautifully combines the sweetness of ripe white peaches with the subtle anise flavor of tarragon.
Perfect for garden parties, family gatherings, or an elegant dinner, this tart is ideal for those who appreciate a sophisticated yet comforting dessert. Preparation time is approximately 1 hour, with an additional chilling time of at least 2 hours before serving, allowing the flavors to meld and the tart to set.
Ingredients:
- 1 pre-made tart crust (9-inch)
- 4-5 ripe white peaches, sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon fresh tarragon, finely chopped
- 1 teaspoon gelatin (optional, for a firmer cream)
- Fresh tarragon sprigs for garnish
Instructions:
- Prepare the Tart Crust: If using a pre-made tart crust, follow the package instructions for pre-baking it until golden. Let it cool completely.
- Prepare the Peach Filling: In a medium bowl, combine sliced white peaches, granulated sugar, lemon juice, and vanilla extract. Gently toss to coat the peaches and set aside for 20-30 minutes to allow the juices to release.
- Make the Tarragon Cream: In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Fold in the finely chopped tarragon. If you want a firmer cream, sprinkle the gelatin over a tablespoon of cold water and let it bloom for a few minutes, then warm it slightly and mix it into the whipped cream.
- Assemble the Tart: Once the peach filling has rested, fill the cooled tart crust with the peach mixture, arranging the slices attractively. Dollop or spread the tarragon cream over the top of the peaches.
- Chill the Tart: Cover the assembled tart with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the cream to firm up.
- Serve: Before serving, garnish with fresh tarragon sprigs. Slice and enjoy this revitalizing summer dessert.
Variations and Tips:
- Fruit Variations: Substitute white peaches with nectarines, apricots, or plums for a different flavor profile.
- Gluten-Free Option: Use a gluten-free tart crust to accommodate dietary restrictions.
- Herb Alternatives: If you don’t have tarragon, fresh mint or basil might provide a revitalizing twist.
- Make Ahead: You can prepare the tart crust and peach filling a day ahead; however, assemble it on the day of serving for the best texture.
- Storage: Any leftovers can be stored in the refrigerator for up to 2 days, although it is best enjoyed fresh.
Enjoy your White Peach Tart with Tarragon Cream, a perfect dessert to celebrate the tastes of summer!
Tarragon-Infused White Peach Ice Pops
Tarragon-Infused White Peach Ice Pops are a revitalizing and aromatic frozen treat that beautifully combines the sweet, juicy flavor of white peaches with the unique anise-like notes of tarragon. This delightful dessert is perfect for hot summer days, family gatherings, or simply satisfying your sweet tooth in a healthier way.
With a preparation time of just 15 minutes and a chilling time of about 4-6 hours, these ice pops are easy to make and will impress adults and kids alike.
Ingredients:
- 4 ripe white peaches, pitted and sliced
- 1 cup water
- 1/4 cup honey (or agave syrup for a vegan option)
- 2 tablespoons fresh tarragon leaves, finely chopped
- Juice of 1 lemon
- A pinch of salt
Cooking Steps:
- In a medium saucepan, combine water, honey, and tarragon over medium heat. Stir until the honey dissolves completely. Once dissolved, remove from heat and let it steep for about 15 minutes to infuse the tarragon flavor.
- While the syrup is steeping, place the sliced peaches in a blender or food processor. Add the lemon juice and a pinch of salt. Blend until smooth.
- Strain the tarragon-infused syrup through a fine-mesh sieve into the peach puree, discarding the tarragon leaves. Mix well to combine.
- Pour the mixture into ice pop molds, filling them about 3/4 full to allow for expansion.
- Insert sticks and freeze for at least 4-6 hours, or until completely solid.
- To release the ice pops, run warm water over the outside of the molds for a few seconds, then gently pull the pops out.
Variations & Tips:
- For a creamier texture, consider adding a cup of coconut milk or Greek yogurt to the peach mixture.
- Experiment with other herbs like basil or mint for a different flavor profile.
- Add sliced fruits or berries to the molds before pouring in the mixture for a fun visual effect and added texture.
- Store the ice pops in a zip-top bag in the freezer for up to 2 weeks for maximum freshness.
- If you don’t have ice pop molds, you can use small paper cups with wooden sticks. Just cover the cups with foil and insert the stick through the center before freezing.
Grilled White Peaches With Tarragon Honey Drizzle
Grilled White Peaches with Tarragon Honey Drizzle is a delightful summer dessert that beautifully showcases the sweetness of ripe peaches combined with the aromatic flavor of fresh tarragon.
This dish is perfect for warm evenings, barbecues, or as a unique ending to a dinner party. With a preparation time of just 15 minutes and a grilling time of about 5 to 7 minutes, it’s an easy and impressive dessert for anyone who loves the bright and fresh flavors of summer.
Ingredients:
- 4 ripe white peaches, halved and pitted
- 2 tablespoons olive oil
- Pinch of salt
- ¼ cup honey
- 1 tablespoon fresh tarragon, finely chopped
- Optional: vanilla ice cream or mascarpone for serving
Cooking Steps:
- Preheat your grill to medium heat.
- Prepare the peaches by brushing the cut sides lightly with olive oil and sprinkling a pinch of salt on them.
- Place the peaches cut-side down on the hot grill and cook for about 4 to 5 minutes, until they have nice grill marks and are slightly softened.
- While the peaches are grilling, in a small saucepan over low heat, combine the honey and chopped tarragon. Stir gently until warmed through and well blended, about 2-3 minutes. Be careful not to boil the mixture.
- Once the peaches are grilled, remove them from the grill and serve them warm, drizzled with the tarragon honey mixture.
- For an extra indulgence, top with a scoop of vanilla ice cream or a dollop of mascarpone cheese.
Variations and Tips:
- Experiment with different herbs; basil or mint can also pair well with the sweetness of the peaches.
- If tarragon is unavailable, thyme can be a great substitute for a similar flavor profile.
- Consider adding a splash of balsamic vinegar to the honey mixture for a tangy twist.
- To make the dish more festive, sprinkle some crushed nuts such as pistachios or walnuts on top for added crunch.
- For an extra layer of flavor, use a flavored honey, such as lavender or orange blossom.
White Peach and Tarragon Galette
This White Peach and Tarragon Galette is a delightful rustic dessert that combines the sweet, juicy flavor of ripe white peaches with the distinctive anise-like notes of tarragon.
Perfect for summer gatherings or a cozy family dinner, this easy-to-make galette is sure to impress your guests. With a prep time of about 20 minutes and a total cook time of 45 minutes, you can enjoy this elegant yet uncomplicated dessert in no time.
Ingredients:
- 1 refrigerated pie crust (or homemade)
- 4 ripe white peaches, pitted and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon fresh tarragon, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 egg (for egg wash)
- Sugar for sprinkling
- Flour for dusting
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the pie crust into a rough circle about 12 inches in diameter. Carefully transfer it to a parchment-lined baking sheet.
- In a large bowl, combine the sliced peaches, granulated sugar, tarragon, lemon juice, and cornstarch. Gently fold the ingredients together until the peaches are well coated.
- Spoon the peach mixture into the center of the rolled-out pie crust, leaving a 2-inch border around the edges.
- Fold the edges of the crust over the filling, creating pleats as you go, and pinch to secure. Make sure to leave the center exposed.
- Beat the egg in a small bowl and brush it over the crust to give it a golden sheen. Sprinkle a little sugar on top for extra sweetness and crunch.
- Bake in the preheated oven for 35-45 minutes, or until the crust is golden and the peaches are bubbling.
- Allow the galette to cool slightly before serving. Enjoy it warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations and Tips:
- Swap fresh tarragon for another herb like basil or mint for a different flavor profile.
- Add a sprinkle of cinnamon or nutmeg to the peach filling for a warm spice element.
- You can use other stone fruits if white peaches are not available, such as apricots or nectarines.
- For added texture, consider mixing in a handful of nuts like chopped almonds or walnuts with the peach filling before baking.
- Serve with crème fraîche or yogurt alongside for a tangy contrast to the sweetness of the galette.
Tarragon White Peach Parfait
The Tarragon White Peach Parfait is a revitalizing and elegant dessert that’s perfect for summertime gatherings, brunches, or a light evening treat. This dish is ideal for those who appreciate the unique flavor of tarragon combined with the sweetness of ripe white peaches.
With a delightful balance between creamy yogurt layers and crunchy granola, this parfait is not only visually stunning but also easy to prepare, taking about 20 minutes of active cooking time, with some additional chilling time.
Ingredients:
- 2 ripe white peaches, diced
- 1 tablespoon fresh tarragon, finely chopped
- 2 cups Greek yogurt
- 2 tablespoons honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1 cup granola (store-bought or homemade)
- Mint leaves (for garnish, optional)
Instructions:
- Prepare the Peach Mixture: In a medium bowl, combine the diced white peaches with the finely chopped tarragon. Set aside to allow the flavors to meld.
- Mix the Yogurt: In another bowl, whisk together the Greek yogurt, honey (or maple syrup), and vanilla extract until well combined and smooth.
- Layer the Parfait: In serving glasses or bowls, start by adding a layer of the yogurt mixture at the bottom. Then, add a layer of the peach-tarragon mixture, followed by a layer of granola. Repeat the layers until the glasses are filled, finishing with a layer of yogurt on top.
- Chill and Serve: If desired, chill the parfaits in the refrigerator for about 30 minutes to let the flavors meld further. Garnish with mint leaves before serving.
Variations and Tips:
- Fruit Alternatives: Swap out white peaches for other seasonal fruits like nectarines or berries for a different flavor profile.
- Dairy-Free Option: Use coconut yogurt or almond yogurt instead of Greek yogurt for a dairy-free version.
- Add Texture: Consider adding nuts like sliced almonds or walnuts for extra crunch in addition to or instead of granola.
- Herb Experimentation: While tarragon complements the peaches beautifully, feel free to experiment with other herbs such as basil or mint for a unique twist on the flavor.
- Presentation: For an elegant touch, layer the parfaits in clear glasses to show off the beautiful textures and colors.
Enjoy your Tarragon White Peach Parfait as a light and delightful dessert that tantalizes your taste buds!
White Peach Cobbler With Tarragon Biscuit Topping
White Peach Cobbler with Tarragon Biscuit Topping is a delightful summer dessert that brings the sweet and aromatic flavors of ripe white peaches together with the unique herbaceous notes of tarragon. This comforting dish is ideal for family gatherings, picnics, or as a treat for yourself on a warm day.
With a preparation time of about 30 minutes and a baking time of 35-40 minutes, it’s a quick and easy way to showcase seasonal fruit.
Ingredients:
- 6 cups ripe white peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (for the biscuit topping)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon dried tarragon
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup milk
- 1 egg (for egg wash, optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced white peaches with 1/2 cup sugar, lemon juice, vanilla extract, and cornstarch. Toss gently to coat and set aside to let the juices meld.
- In a separate bowl, whisk together the flour, 1/4 cup sugar, baking powder, salt, and dried tarragon.
- Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Stir in the milk until just combined. Do not overmix!
- Pour the peach mixture into a greased 9×13 inch baking dish. Spoon the biscuit topping over the peaches, spreading it evenly.
- If desired, beat the egg and brush it over the biscuit topping for a golden finish.
- Bake in the preheated oven for 35-40 minutes, or until the biscuit topping is golden brown and the peach juices are bubbling.
- Allow to cool for a few minutes before serving warm, optionally topped with whipped cream or vanilla ice cream.
Variations and Tips:
- Alternative Spices: You can experiment by adding a pinch of cinnamon or nutmeg to the peach mixture for added warmth.
- Berry Addition: For a mixed fruit cobbler, consider adding blueberries or raspberries alongside the peaches.
- Fresh Tarragon: If available, fresh tarragon can be used instead of dried for a more vibrant flavor; use about three times the amount if substituting.
- Make Ahead: The peach mixture can be prepared in advance and stored in the refrigerator. Add the biscuit topping just before baking to keep it fresh.
- Serve with Style: Pair your cobbler with a scoop of lemon sorbet for a reviving contrast.
Tarragon and White Peach Chilled Soup
This Tarragon and White Peach Chilled Soup is a revitalizing summer dish that perfectly combines the sweet, juicy flavors of white peaches with the aromatic notes of tarragon. Ideal for warm days, it’s the perfect starter for a light luncheon or a unique addition to a summer dinner party. The recipe takes about 20 minutes to prepare and can be made ahead for convenience, allowing the flavors to meld perfectly before serving.
Ingredients:
- 4 ripe white peaches, pitted and chopped
- 1 cup vegetable broth or chicken broth
- 1 cup plain Greek yogurt
- 2 tablespoons fresh tarragon leaves, chopped
- 2 tablespoons honey or agave syrup (adjust to taste)
- 1 tablespoon lemon juice
- Salt, to taste
- Fresh tarragon leaves for garnish
- A pinch of black pepper (optional)
Cooking Steps:
- In a blender, combine the chopped white peaches, vegetable or chicken broth, Greek yogurt, fresh tarragon leaves, honey, and lemon juice.
- Blend until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender to confirm all ingredients are well combined.
- Taste the soup and season with salt and additional honey, if needed, to enhance the sweetness. Optionally, add a pinch of black pepper for a hint of spice.
- Once well blended, transfer the soup to a bowl or container and refrigerate for at least 1 hour to chill and allow the flavors to develop.
- Serve the chilled soup in individual bowls, garnished with additional fresh tarragon leaves for a pop of color and flavor.
Variations and Tips:
- For a more complex flavor, consider adding a splash of white wine or a dash of balsamic vinegar.
- Substitute Greek yogurt with coconut yogurt for a dairy-free version, making it suitable for vegan diets.
- Add finely chopped cucumbers or green onions for added texture and freshness.
- If white peaches are not available, yellow peaches can be used for a similar flavor profile.
- Experiment with garnishes such as croutons, edible flowers, or a swirl of flavored olive oil for a gourmet touch.
- This soup pairs wonderfully with crusty bread or light salads, making it an excellent choice for an outdoor summer gathering.
Rustic White Peach and Tarragon Crumble
This delightful Rustic White Peach and Tarragon Crumble is a charming dessert that perfectly balances the sweetness of ripe white peaches with the aromatic hint of fresh tarragon.
It’s an ideal treat for summer gatherings or cozy evenings at home, serving as a comforting end to a meal or a sweet afternoon snack. The preparation time is relatively quick, taking about 15 minutes, with an additional 35-40 minutes for baking, making it accessible even for novice bakers.
Ingredients:
- 4 cups ripe white peaches, peeled and sliced
- 1 tablespoon fresh tarragon, finely chopped
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the sliced white peaches, fresh tarragon, granulated sugar, lemon juice, and vanilla extract. Toss gently until the peaches are well coated, and set aside.
- In another bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until the mixture resembles coarse crumbs.
- Pour the peach mixture into a greased 9-inch round baking dish or a similar-sized oven-safe dish.
- Evenly sprinkle the crumble topping over the peaches.
- Bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the peaches are bubbling.
- Remove from the oven and let it cool slightly before serving.
Variations & Tips:
- For added texture, incorporate chopped nuts like almonds or pecans into the crumble topping.
- Use other herbs like mint or basil for a different flavor profile.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
- To enhance the peach flavor, consider using a splash of peach liqueur in the peach filling.
Tarragon-White Peach Yogurt Bark
Tarragon-White Peach Yogurt Bark is a revitalizing and innovative dessert perfect for warm summer days. It combines creamy yogurt with the subtle anise flavor of tarragon and the sweetness of fresh white peaches, making it an ideal treat for health-conscious snackers, families, or anyone looking to enjoy a light dessert.
This delightful dish can be prepared in just 15 minutes, plus an additional 3 hours of freezing time, making it both quick and easy to whip up!
Ingredients
- 2 cups Greek yogurt (plain or vanilla)
- 2 ripe white peaches, sliced thinly
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon fresh tarragon, chopped
- Pinch of salt
- Optional toppings: chopped nuts, shredded coconut, or additional fruit
Cooking Steps
- Prepare the Yogurt Mixture: In a large bowl, combine the Greek yogurt, honey (or maple syrup), chopped tarragon, and a pinch of salt. Mix until well incorporated.
- Spread the Yogurt: Line a baking sheet with parchment paper. Pour the yogurt mixture onto the prepared baking sheet and spread it out into a rectangular shape that is about 1/4 inch thick.
- Add Toppings: Evenly distribute the peach slices over the yogurt base. You can also sprinkle any optional toppings like chopped nuts or shredded coconut at this stage for added texture and flavor.
- Freeze: Place the baking sheet in the freezer for about 3 hours or until the yogurt is firm and set.
- Cut and Serve: Once frozen, remove the yogurt bark from the freezer. Let it sit for a couple of minutes to soften slightly, then break it into pieces or cut into squares. Serve immediately and enjoy!
Variations and Tips
- Fruit Options: Feel free to mix and match different fruits based on seasonal availability. Berries, mangoes, or figs can also work beautifully with the tarragon-flavored yogurt.
- Herb Enhancements: Experiment with other herbs like basil or mint for a different flavor profile.
- Make it Vegan: Substitute the Greek yogurt with a dairy-free yogurt alternative and use maple syrup as a sweetener.
- Storage: Store any leftover pieces in an airtight container in the freezer for up to 2 weeks. Just allow them to thaw a minute or two before serving.
- Presentation: For a lovely presentation, top each piece with a sprig of fresh tarragon or a sprinkle of edible flowers.
Creamy Tarragon and White Peach Panna Cotta
Creamy Tarragon and White Peach Panna Cotta is a sophisticated yet simple dessert that combines the fragrant flavor of tarragon with the sweetness of ripe white peaches. This light and creamy dish is perfect for warm summer evenings and makes an excellent choice for dinner parties or special occasions.
It requires about 30 minutes of active preparation time, plus at least 4 hours for chilling, making it a great make-ahead treat.
Ingredients:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon dried tarragon (or 2 tablespoons fresh, chopped)
- 2 teaspoons gelatin
- 3 tablespoons cold water
- 2 ripe white peaches, sliced
- Fresh tarragon sprigs for garnish (optional)
Cooking Steps:
- In a saucepan over medium heat, combine the heavy cream, milk, and granulated sugar. Stir until the sugar is dissolved and the mixture is warm, but not boiling.
- Add the tarragon to the cream mixture, remove from heat, and let it steep for about 10-15 minutes to infuse the flavors.
- Meanwhile, in a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
- After steeping, strain the cream mixture through a fine-mesh sieve to remove the tarragon leaves. Return the strained mixture to the saucepan and gently reheat if necessary.
- Once the cream mixture is warm again, add the bloomed gelatin and stir until completely dissolved.
- Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours, or until set.
- To serve, top each panna cotta with sliced white peaches and garnish with a sprig of fresh tarragon if desired.
Variations and Tips:
- For added flavor, consider drizzling a honey or balsamic reduction over the peaches before serving.
- If you can’t find white peaches, yellow peaches or even apricots can be delicious alternatives.
- For a more pronounced tarragon flavor, feel free to adjust the amount of tarragon in the recipe according to your taste preference.
- Serve with a dollop of whipped cream for an extra indulgent touch.
- To easily remove the panna cotta from molds, briefly dip the bottom of the mold in warm water before inverting onto a plate.
