Peach pizza? Palisade produce perfectly at home outside the dessert menu at these Front Range restaurants

Like most exquisite creatures, peaches’ beauty is short-lived. The last harvests of Palisade peaches are making their way east to the Front Range, meaning we’re on the clock when it comes to savoring their fleeting sweetness, their meteoric juiciness, before it all dries up.

Last year, the Western Slope produced more than 10,000 tons of the fuzzy, pitted fruit, which translates to about $21 million, according to the U.S. Department of Agriculture. So, yeah, we’ve got some peaches to use up.

You’ve probably already bought your fair share from farmers markets, roadside stands and grocery stores, but the best way to enjoy the state’s best crop is by letting Colorado’s best chefs have at ’em.

“Palisade peaches in particular are something I look forward to every late summer because they truly are exceptional and easy to use in multiple ways,” said Nadine Donovan, executive pastry chef at Vesta restaurant.

She uses them in a few different dishes, including her must-try Buttermilk Pie with Drunken Peaches.

Using the sweet fruit in dessert is a no-brainer, but many chefs are putting them to work in savory dishes as well. (Think peach pizza, risotto and tacos.) Here are some of our favorite peach dishes to try right now before they’re not so, well, peachy.

For the perfect post-dinner treat — or post-breakfast, because why not? — grab a scoop of Frozen Matter’s Palisade Peach Cobbler ice cream. And if you really want to live your best life, pair it with a shot of bourbon, because Frozen Matter has a liquor license. Yes, an ice cream parlor with a liquor license. Feel free to take a moment to dream up all the creamy, boozy possibilities. 530 E. 19^th Ave., Denver, 720-600-6358; frozenmatter.com

The beer and sausages at Euclid Hall are nice and all, but the Peach Cheesecake with almond praline is where it’s at. Grab a slice at the Larimer Square tavern now. 1317 14^th St., Denver, 303-595-4255; euclidhall.com

The Bindery pairs its House Sausage with spiced pickled peaches, red onion and bitter greens. Once you try these tangy suckers, you’ll want to put them on everything. (Check out Chef Linda Hampsten Fox’s recipe for pickled peaches at the end of this article.) 1817 Central St., Denver, 303-993-2364; thebinderydenver.com

I don’t know that you can fully experience peach season until you’ve eaten Pizzeria Lui’s The Peach Pit pizza. Topped with local peaches, prosciutto, mozzarella, pistachio, ricotta, spicy honey and arugula, this is a peach pie of the savory sort. 5380 W. Mississippi Ave., Lakewood, 303-922-3202; pizzerialui.com

The RiNo outpost of Los Chingones is wrapping up pickled Palisades with panko fried snapper, fennel slaw, chili-orange vinaigrette and charred poblano aioli in a taco. 2463 Larimer St., Denver, 303-295-0686; loschingonesmexican.com

Nadine Donovan is one of Denver’s finest pastry chefs, so you’re definitely going to want to see (and of course taste) what she does with the state’s sweetest ingredient. Head to Vesta for her Buttermilk Peach Pie, with vanilla buttermilk custard, cornmeal crust, drunken peaches and wild blueberries. Or make it yourself with the recipe, below. 1822 Blake St., Denver, 303-296-1970; vestadenver.com

The tableside Palisade Peach Melba at Jill’s Restaurant is like getting dessert with a show. First, the peaches and raspberries are sautéed in brown sugar. Then they’re flambéed tableside with Leopold’s Blackberry Whiskey. (Yay, fire!) Finally, it’s all plated with house-made mascarpone ice cream, whipped cream and toasted almonds. 900 Walnut St., Boulder (inside the St. Julien Hotel), 720-406-7399; stjulien.com/eat-drink/jill’s-restaurant-and-bistro

The Palisade Peaches & Cream appetizer at Esters might be just what you need to fill the aching void in your life. Or at least the void in your stomach. Peaches team up with burrata, heirloom cherry tomatoes, arugula pesto and crushed pistachios for a tasty plate of void-filling goodness. 1950 S. Holly St., Denver, 303-955-4904; estersdenver.com

How ’bout a peach sandwich? Boulder’s Cured packs Morton’s Orchard Palisade peaches, fresh mozzarella, prosciutto and basil on a baguette in its Peach Caprese sandwich. 1825 Pearl St., Boulder, 720-389-8096; curedboulder.com

Two words: Peach Risotto. Two more (and a fancy + sign): beast + bottle. Served with turnips, capicola and fontina cheese, this unexpected combo needs to be eaten to be believed. 719 E. 17^th Ave., Denver, 303-623-3223; beastandbottle.com

Knock out your fruits and vegetables for the day with Brider’s Peach and Feta Salad. Made with corn, zucchini, quinoa and honey-almond vinaigrette, you’ll be like a living, breathing super food after eating it. 1644 Platte St., Denver, 303-455-3084; denverbrider.com

Lots of spots have peachy cocktails on the menu right now, but The Way Back’s may have the best name. The Resting Peach Face blends peach and orange blossom vodka, crème de violette, lemon juice and lemon soda with fresh Palisade peach puree. 3963 Tennyson St., Denver, 970-682-6888; thewaybackdenver.com

And here are some recipes, should you find yourself with extra peaches and are feeling creative:

Pickled Spiced Peaches

From Linda Hampsten Fox, chef/owner of The Bindery. She uses them with a sausage dish at the restaurant, but they’re great on sandwiches, with ice cream or just straight out of the jar.

Ingredients:

• 1 cup white wine vinegar
• 1 cup water
• 2 cups sugar
• 2 tablespoons whole cloves
• 4 cinnamon sticks, each about 4 inches long
• 5 star anise
• 4 pounds of peaches, pitted and cut into quarters

Directions:

1. Bring the vinegar, water, sugar, cloves, cinnamon and star anise to a boil and then turn down to simmer for 10-15 minutes until the sugar dissolves and spices are infused. Let cool.
2. In a nonstick skillet over medium high heat, sear the cut side of each peach quarter. They have enough natural sugar that after a minute or two the peach starts to char and caramelize. Remove to a rack and let cool. This is important so the peaches don’t steam and they remain firm.
3. Place the peaches in a sterilized jar. Cover the peaches with the cooled pickling solution and spices. Cover with a clean lid. Refrigerate. The peaches just get better over time and will last 4-6 weeks refrigerated.

Buttermilk Pie with Drunken Peaches

From Nadine Donovan, executive pastry chef at Vesta.

Ingredients:

For the cornmeal crust:

• 2¼ cups all-purpose flour
• ¼ cup cornmeal
• ¼ cup granulated sugar
• Pinch salt
• 1 cup butter, cold
• ¼ cup + 2 tbsp. water, ice cold

For the vanilla buttermilk custard:

• 1¾ cups buttermilk
• 1 cup sugar, divided
• 1 vanilla bean
• 3 egg yolks
• 3 tbsp. corn starch
• 2 tbsp. water, cold
• 2 tsp. gelatin

For the drunken peaches:

• 4 ripe Palisade peaches
• ½ cup water
• ½ cup sugar
• ½ cup Leopold Bros Small Batch Whiskey

Directions

Cornmeal Crust:

Preheat oven to 350 degrees. Place flour, cornmeal, sugar and salt in a food processor. Pulse until ingredients are combined. Cube the cold butter into ¼ inch pieces. Add to the dry ingredients in the food processor and pulse again until the butter reaches pea-sized pieces. While pulsing a final time, add the water to the top of the food processor until shaggy dough forms. Transfer dough to the counter top and bring together with hands. Wrap and chill for 20 minutes. Once chilled, return the dough to floured counter. Roll into a circle and line a nine-inch pie pan. Trim edges and chill again. Place the pie pan lined with dough and pie weights in the oven and bake until lightly golden brown, approximately 15 minutes. Let cool to room temperature.

Vanilla Buttermilk Custard:

Slice the vanilla bean in half. Using a paring knife, scrape the seed out of the pod. Place the vanilla pod and seeds in a medium saucepot with ½ cup of sugar and buttermilk. Over low heat, warm the buttercream. Sprinkle the gelatin over cold water. Set aside. Whisk together the egg yolks, corn starch and remaining ½ cup sugar. Slowly whisk warm buttermilk into egg mixture. Return all to the saucepot and cook until mixture thickens. Add gelatin, mix again. Strain the mixture and pour into cooled pie crust. Let set for at least 3 hours, or overnight before slicing.

Drunken Palisade Peaches:

Place sugar, water and Leopold Bros. Whiskey into a medium saucepan. Bring to a simmer. Remove from heat and let cool. Slice Palisade peaches and place in cooled whiskey. Let marinate for 30 minutes. Garnish each slice of pie with drunken peach slices.

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