A celebration of sweet, savory, and sippable peach creations — from cocktails to cobblers — we're featuring recipes from top chefs and local restaurants to celebrate our very first Peach Week.

Pork Chops with Grilled Peaches | Husk, Charleston

Pork Chop
Ingredients:

High-quality, fatty pork chop (recommended farms: Keegan Filion Farms, Chucktown Acres, Joyce Farms, Storey Farms, Peculiar Pig, Cheshire Farms)

Instructions:

Start the pork chop in a cold cast iron pan.
Turn the heat to medium and wait until it begins to sizzle, then flip it. Keep the heat low to medium to allow the heat to penetrate without drying out.
Finish one of two ways:
- Stovetop: Remove the pork chop and let it rest. Crank up the heat on the pan, then sear both sides when the pan is hot.
- Grill: Mark the pork chop on the grill. Grill peaches, corn, and peppers alongside it.

Pro Tip: For grilling peaches, pick slightly firmer ones and sprinkle with a little sugar. If they’re too ripe, they’ll fall apart.

Mole Sauce
Ingredients:

6 oz dried red chilies (such as Anaheim)
2 qt chicken stock (or ham stock, if available)
½ cup tomato paste or roasted tomatoes
4 oz white onion, sliced
1 star anise
½ stick cinnamon
1 tbsp cumin
1 tbsp smoked paprika
1 tsp instant espresso
½ cup brown sugar
1 cup apple cider vinegar

Keep separate:

7 oz good dark chocolate
1 tsp xanthan gum
1 cup bacon fat, melted

Instructions:

In a medium stock pot, combine all ingredients except the chocolate, xanthan gum, and bacon fat.
Simmer for about 1 hour.
Transfer to a blender (do not fill past halfway). Blend on low, gradually increasing to high speed.
Slowly sprinkle in xanthan gum while blending.
Slowly stream in the melted bacon fat. The xanthan will keep it emulsified and the fat will thicken the sauce.

To Serve

Pour some mole sauce onto a platter.
Slice the pork chop and place it over the sauce (don’t cover the pork with sauce).
Garnish with grilled peaches, corn, peppers, and fresh basil.

Local Peach Caprese Salad | Alcove Market, Charleston

Ingredients

Ripe South Carolina peaches, sliced
Heirloom cherry tomatoes, halved
Fresh mozzarella, torn
Candied pistachios, roughly chopped
Herb-roasted chicken breast, sliced
Spring mix and tender greens
Housemade basil vinaigrette

Instructions

Slice the ripe peaches and halve the heirloom cherry tomatoes.
Tear the fresh mozzarella into bite-sized pieces.
Roughly chop the candied pistachios.
Toss the peaches, tomatoes, mozzarella, and greens together in a large mixing bowl.
Drizzle with the housemade basil vinaigrette and gently toss to coat.
Top with sliced herb-roasted chicken and sprinkle with chopped pistachios.
Serve immediately and enjoy!

Lord Anson’s Favorite Cocktail | The Ansonborough Hotel, Charleston

Ingredients:

1.5 oz Maker’s Mark Bourbon
0.5 oz WithCo Honey Sour Mix
0.5 oz Fresh Victor Lemon Sour
0.5 oz Peach Purée

Instructions:

Add all ingredients to a shaker tin filled with ice.
Shake vigorously until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a fresh peach slice or lemon twist.

Maple Pecan Peach Cobbler | Soby's, Greenville

Filling

Ingredients:

1 cup pecan pieces
¼ tsp salt
¼ lb butter
¼ cup light brown sugar, firmly packed
1 cup maple syrup
2 eggs
2 cups fresh peaches, peeled and chopped

Instructions:

Season the pecan pieces with the salt and toast in a 375°F oven until brown and aromatic, about 10 minutes.
Cream together the butter and sugar.
Add the syrup and eggs and mix well.
Stir in the nuts and peaches. Set the mixture aside while you prepare the crust.

Crust

Ingredients:

6 tbsp butter
1 cup flour
1 cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk

Instructions:

Preheat the oven to 375°F. Place the butter in the bottom of a 2-quart casserole dish and melt it in the oven.
Mix the flour, sugar, baking powder, baking soda, and salt. Stir in the buttermilk.
Pour the batter into the casserole with the melted butter.
Pour the cobbler filling over the crust batter and bake for 45 minutes, or until the top is golden brown and crisp.
Serve warm, topped with bourbon ice cream.

Grilled Peach Agrodolce | Soby's, Greenville

Ingredients:

6 fresh peaches
1 red bell pepper
1 small red onion
¼ cup red wine vinegar
¼ cup granulated sugar
5 basil leaves
5 mint leaves
Salt and pepper, to taste

Instructions:

Combine the sugar and red wine vinegar in a pot. Reduce slightly until it thickens, then cool in the refrigerator.
Cut the peaches, red onion, and red bell pepper into large pieces to make them easy to grill. Grill until lightly charred but not cooked through. Refrigerate immediately to stop the cooking process.
Chop the peaches, onion, red pepper, basil, and mint into a small dice and place in a mixing bowl.
Add the red wine vinegar reduction to the bowl and gently fold everything together. Season with salt and pepper to taste. Refrigerate until ready to use.

Peach Toffee Cheesecake | L’Ostrica, Charlotte

Ingredients
For the crust:

1½ cups graham cracker crumbs
¼ cup brown sugar
½ tsp cinnamon
6 tbsp unsalted butter, melted

For the filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
1½ cups chopped peaches (fresh or canned, drained)

For the toffee topping:

½ cup toffee bits (such as Heath bits)
¼ cup heavy cream
¼ cup brown sugar
2 tbsp unsalted butter
Optional: Additional chopped peaches for garnish

Instructions

Prepare the crust:
- Preheat oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool while you prepare the filling.
Make the cheesecake filling:
- Beat cream cheese until smooth. Add sugar and mix well.
- Beat in the eggs, one at a time. Add vanilla and sour cream; mix until just combined.
- Fold in chopped peaches. Pour the filling over the crust and tap the pan to remove air bubbles.
Bake:
- Place the cheesecake in a water bath (wrap the pan in foil and set in a larger pan filled with hot water).
- Bake for 55–65 minutes or until the center is just set.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Chill in the fridge for at least 4 hours or overnight.
Prepare the toffee topping:
- In a saucepan, combine heavy cream, brown sugar, and butter.
- Bring to a gentle boil, stirring until thickened, about 3–5 minutes.
- Stir in toffee bits and let cool slightly.
Assemble:
- Pour the toffee sauce over the chilled cheesecake.
- Garnish with extra peaches and more toffee bits if desired.
- Slice and serve.

Browned Butter Grilled Peaches with Cinnamon | SC Peach Council, Columbia

Ingredients
For the Cinnamon Toast Crumbs:

4 slices brioche bread, torn or pulsed into fine crumbs (about 2 cups)
4 tbsp salted butter, melted
2–5 tbsp cinnamon sugar (adjust to taste)

For the Browned Butter:

4 tbsp salted butter
1–2 tbsp honey
½ tsp vanilla extract
½ tsp ground cinnamon

For the Grilled Peaches:

8 ripe peaches, halved and pitted
Oil for brushing the grill grates
Vanilla ice cream, for serving (optional)

Instructions

Make the Cinnamon Toast Crumbs:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Add the brioche crumbs, melted butter, and cinnamon sugar to the baking sheet; toss to coat evenly.
- Bake for 10–15 minutes, stirring once or twice, until toasted and golden brown. Watch closely to prevent burning. Set aside.
Make the Browned Butter:
- Add the butter to a skillet over medium heat. Cook, stirring often, until the butter browns and smells nutty, about 3–4 minutes.
- Remove from heat and transfer to a heat-proof bowl. Stir in the honey, vanilla, and cinnamon.
- Use immediately, or cool completely and store in an airtight container for up to 1 week. Serve at room temperature.
Grill the Peaches:
- Preheat a grill or grill pan to medium-high heat and brush the grates with oil.
- Grill the peach halves cut-side down for 2–3 minutes until light char marks appear. Flip and grill another 2–3 minutes.
- Remove from the grill and immediately drizzle or spread each peach half with browned butter.
- Serve warm, topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs.