Wilson Zhou: Gabrielle Hamilton knows that perfectly ripe peaches don't need a whole lot of bells and whistles: She caramelizes the fruit and piles it on top of a soft piece of white bread.
31 Carmine St (btwn Bleecker & Bedford St), 뉴욕, NY
아이스크림 가게 · West Village · 120개의 팁과 리뷰
Wilson Zhou: Sophia Brittan adorns her Cheap Eats award-winning goat's-milk soft-serve with lightly poached Jersey peaches and a fresh raspberry sauce. Peach Melba Sundae
Wilson Zhou: Soft olive-oil cake gets split in half and filled with Frog Hollow peaches that are macerated in basil syrup made from the restaurant's herb garden. It gets finished off with whipped crème fraîche.
Wilson Zhou: Peach en Papillote comes out steaming hot, with the peaches wrapped in parchment paper and swimming in brown butter. Bonus: There are pistachios sprinkled on top.
Wilson Zhou: Sal Lamboglia's newest seasonal dessert combines the flavors of sangria and housemade Fior di Latte gelato with the country's top peaches. Frog Hollow Peaches
25 Cleveland Pl (btwn Spring & Kenmare St), 뉴욕, NY
뉴 아메리카 음식점 · NoLita · 58개의 팁과 리뷰
Wilson Zhou: Chef Max Sussman tops off this boozy dessert with roasted peaches, crème fraîche gelato, and — wait for it — whiskey syrup. Whiskey-Cornmeal Cake
324 Lafayette St (btwn Bleecker St & E Houston St), 뉴욕, NY
지중해 음식점 · NoHo · 190개의 팁과 리뷰
Wilson Zhou: Now that the review cycle has passed, critics have agreed that desserts here are excellent — and that includes a classic, southern-inspired peach cake with blueberry gelato. Brown-Butter Peach Cake
Wilson Zhou: Dinner at this Carroll Gardens gem ends with a riff on afternoon-tea flavors: It's a layered dessert with a chamomile custard and macadamia milk. Nectarine and Peach Curd
Wilson Zhou: Marissa Lippert and pastry chef Amelia Coulter's light, ever-changing kuchen — a cake with a coconut-cream crust and rose curd — is available by the slice if you need a quick, cheap peach fix.
Wilson Zhou: Pastry chef Miroslav Uskokovic's his latest creation mixes fresh fruit with pecans and refreshing lemon-verbena ice cream. Peach-and-Blueberry Shortcake
Wilson Zhou: A lovely way to follow meal of raw oysters, or perhaps some fried clams, is Mike Price's stone-fruit-centric crostata, with a scoop of housemade toasted-almond gelato. Peach-and-Blueberry Crostata
Wilson Zhou: Pastry chef Jared Rubin cooks peaches in caramel, stuffs them into a classic puff pastry, bakes it all, and serves it hot with cool housemade lemon-verbena ice cream that has blueberry jam swirled in.
85 10th Ave (Entrance on 15th St & 11th Ave), 뉴욕, NY
스페인 음식점 · Chelsea · 150개의 팁과 리뷰
Wilson Zhou: Yellow peaches get roasted in lemon verbena and thyme brown-butter, then topped with yogurt mousse, orgeat-macerated cherries, and strawberry-and-white-chocolate crumble. Roasted Peaches
Wilson Zhou: Amanda Freitag combines the familiar flavors of poached peaches, raspberries, candied almonds, and vanilla ice cream in her newest dessert, Peach Melba. She's also offering a Peach Fuzz cocktail.