Juicy, sweet and bursting with sunshine – these peach-perfect recipes are your ticket to endless summer flavour. 

Fig, peach and honey sparkling cocktails 

Makes 3  

Ingredients 

1 peach, cored and chopped
1 fig, chopped
1 Tbsp honey
120 ml apple cider, chilled
360 ml dry sparkling wine, chilled
1 sliced fig, for serving 

 

Method 

1. Add the peach, fig and honey to a blender and pulse until smooth. Strain through a sieve and divide the liquid between three glasses.
2. Divide the cider and sparkling wine between the glasses and gently stir until combined.
3. Top with slices of fig and serve chilled.

 

Recipe & styling: Kate Turner
Photographs: Andreas Eiselen  

 

Stone fruit muesli crumble

 

Serves 4 

Ingredients 

For the muesli crumble 

3 cups rolled or regular oats
½ cup desiccated coconut
¼ cup chopped mixed nuts 
¼ cup chopped mixed dried fruit 
2 oranges, zested and juiced 
¼ cup melted butter
¼ cup dark brown sugar 

 

6 plums or nectarines, halved 
½ cup orange juice  

1 tsp vanilla
¼ cup dark brown sugar
1 tub (250g) crème fraiche 
3 Tbsp honey   

 

Method 

1. Preheat oven to 180°C. 
2. In a large greased baking tray, combine all the muesli crumble ingredients and toss through to combine. 
3. Bake for about 10-15 min, stirring regularly until golden and toasted. Remove and set aside to cool. 
4. Place plums or nectarines into a baking tray or skillet.  
5. Whisk together orange juice, vanilla and brown sugar. Pour mixture over the stone fruit and bake for about 20-25 minutes or until softened and sticky. 
6. Whisk together the crème fraiche and honey, then set aside. 
7. Serve the stone fruit with muesli crumble and honey crème   

 

Recipe & styling: Chad January
Photographs: Zhann Solomons 

 

Bacon & nectarine stuffed chicken breasts  

Serves 4  

Ingredients 

For the filling  

125g bacon bits, cooked 
100g grated Parmesan (or any hard cheese) 
2 firm nectarines, finely chopped 
1 cup (250g) ricotta 
2 cloves garlic, chopped 
2 spring onions, chopped 
Salt and milled pepper  

 

4 skinless chicken breast fillets, butterflied 
1-2 Packets (250g each) streaky bacon 
Glug canola or olive oil 
Spicy potato wedges and green salad, for serving  

 

Method 

1. Preheat oven to 180°C. 
2. Combine filling ingredients, season and set aside 
3. Butterfly the chicken by slicing chicken breast open, keeping one side attached, to create a thinner chicken breast. 
4. Arrange the chicken on a tray and season well. 
5. Divide the filling between the chicken breasts,making sure to spoon it down the one side of each butterflied fillet. Fold each fillet closed. 
6. Wrap 3-4 rashers of bacon around each fillet, then heat a pan over medium heat and add oil. 
7. Place fillets seam-side down and fry until the bottom is sealed before turning,about 3 minutes. 
8. Fry for another 3-5 minutes before transferring to a lined baking tray. 
9. Roast covered for 20-25 minutes. Remove fromovenand set aside to rest for 5-8 minutes.  
10. Serve chicken with spicy potato wedges and a big green salad. 

 

Recipe & photographs courtesy of Juicy Delicious SA

 

Summer pavlova  

Serves 6–8  

Ingredients 

8 large egg whites, at room temperature
Pinch of cream of tartar
2 cups (400g) sugar
1 Tbsp (15ml) cornflour
2 tsp (10ml) vanilla essence
2 tsp (10ml) white vinegar 

 

For assembling   

2 cups (500ml) whipped cream
3-4 nectarines, sliced
Honey, for drizzling
Handful flaked almonds, toasted  

 

Method 

1. Preheat oven to 130°C
2. Add egg whites to a stand mixer and whisk on high until frothy and bubbly, about 1 minute. 
3. Slow down the machine, add cream of tartar and increase speed again. Whisk until stiff peaks form, about 3-5 minutes. 
4. Add sugar 2 Tbsp at a time, whisking for 2-3 minutes between additions, until sugar dissolves. The mixture should be glossy and thick. 
5. Beat through cornflour, then vanilla and finally  
6. Line a large tray with baking paper. Spoon meringue onto paper in an oval shape, piling spoonfuls on top of each other and spreading to create curves and mounds. 
7. Place in the oven and immediately lower temperature to 100°C. Bake for 2 hours, or until the crust is crispy. 
8. Turn off oven and leave door slightly ajar, cooling pavlova inside overnight. 
9. For the topping, line a baking tray with paper and roast nectarines drizzled with honey at 180°C until soft and caramelised, about 20-30 minutes. Cool. 
10. Top pavlova with whipped cream, nectarines, a drizzle of pan juices and nuts. 

Cook’s note: When making meringue, it is vital to use a clean, dry bowl and whisk. Any lingering fat (such as butter or oil) will hinder the ability to whisk the egg to a light and frothy consistency. Wipe with some fresh lemon juice and dry with kitchen paper. 

 

Recipes & styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons

Also read: 4 Romantically red recipes for the month of love