• 4 ripe peaches, pitted and cut into squares
  • 6 tablespoons sugar
  • 1/4 cup dry Madeira
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • Freshly grated nutmeg to taste
  • Heavy cream for serving

This recipe contains: Dairy


Peach Salad

Amanda Hesser

Adapted from The Essential New York Times Cookbook: Classic Recipes for a New Century (W. W. Norton & Company, 2010)

“This dessert salad was a revelation for me,” writes Amanda Hesser in the introduction to the recipe. “I discovered that you don’t need pastry dough or cobbler or shortcakes to make peaches a full-fledged dessert.” We also love that this recipe first appeared in the Gray Lady in 1893!

Yield: 6 servings


Place the peaches in a serving dish, preferably wide and shallow.

Whisk together the sugar, Madeira, lemon juice, cinnamon, and nutmeg in a bowl until the sugar is dissolved. Pour over the peaches, and toss gently. Serve with a pitcher of chilled cream.