Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Market Fresh: Cooking With Peaches
By
Jamie Feldmar
Published Jul 21, 2011
Modified Jul 21, 2011
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
Jamie Feldmar
Published Jul 21, 2011
Modified Jul 21, 2011
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
Welcome back to our series Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we looked at cucumbers, and today we're cooking with peaches.
Peaches were first cultivated in China and viewed as a symbol of good luck, though they quickly spread around the world, earning nicknames like "Nipple of Venus" for their sweet flesh. Today, they are widely cultivated across the east coast—not just in Georgia, thank you very much—with a peak season from roughly now through the end of August. While it's tough to beat the simple pleasure of fresh peach out of hand, there is more to the stone fruit than simply being eaten raw. We talked to Stanton Social chef Chris Santos to find out what he does with the fruit.
"I love peaches and particularly enjoy cooking with them because of the way the sugars develop when you grill the flesh," he says. "Cooked peaches have natural pectin, which when heated give the peaches a rich caramel flavor and creamy mouth-feel. The chile honey elevates the sweetness of the peaches and also adds an element of heat, while the savory brie balances the sweet and spicy elements and creates the perfect balance of flavors.”
Chris Santos's Caramelized Peach and Brie Quesadilla with Red Chile Honey
Serves 4
12 six-inch flour tortillas
1 peach, sliced
2 sprigs fresh thyme
1/4 lb of Brie cheese cut into very thin slices
1/4 red onion
2 tbsp butter
Chile honey:
1/4 c honey
1 tbsp crushed red pepper
1/2 tsp ancho chile powder
Pinch of salt
Combine all ingredients for chile honey in mixing bowl. Stir and set aside.
Saute the onion in butter slowly, over low heat, until they become caramelized (about 10 min).
Quickly sauté the peaches with the thyme for 2-3 minutes.
Place two tortillas on a flat surface. Evenly distribute about ¼ of the peaches, onions, and Brie on each of the layers. Season well with salt and pepper.
Stack the tortillas on top of each other. Add a plain tortilla on top to complete the three layers. Press down firmly. Repeat procedure using remaining ingredients.
To cook, place on hot BBQ grill or in sauté pan with very little oil. Grill until golden on one side. Flip and grill until golden on the other side.
Cut each stack into eight triangular slices.
Drizzle with chile honey and serve immediately.
Tagged
chris santos
cooking
market fresh
peaches
recipe
stanton social
Jamie Feldmar
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
Published Oct 10, 2026
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .