Peaches are a summer fruit favorite with a long history in Greek cuisine. According to the New Oxford Book of Food Plants, peaches were known in Greece from about 300 BC. After conquering Persia, Alexander the Great introduced the fruit to Europe. The scientific name for peaches ‘Prunus persica’ means Persian plum. Try the following peach desserts that include Greek ingredients.

Greek Yogurt Cake with Peaches

3 cups unbleached, all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon Greek sea salt

1 1/2 cups sugar

4 large eggs

3/4 cup Greek extra virgin olive oil

1 cup Greek yogurt

1 teaspoon pure vanilla extract

3-4 medium peaches, thinly sliced

2 tablespoons sugar

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking pan. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and sugar. In a separate bowl, whisk together the eggs, oil, yogurt, and vanilla extract. Add the wet ingredients to the dry and stir until just combined. Transfer the cake batter to the prepared baking pan and smooth with a spatula. Top with the peach slices and sprinkle with the two tablespoons of sugar.

Bake in the preheated over until the cake is golden brown and a skewer or cake tester inserted in the center of the cake comes out clean, about one hour. Place the baked cake in the pan on a wire rack to cool completely. Serve with ice cream, if preferred.

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Peach Cobbler

For the filling:

5 medium peaches, thinly sliced

1/3 cup sugar

3 tablespoons water

1 tablespoon fresh lemon juice

2 tablespoons water

1 tablespoon cornstarch

For the topping:

1 cup unbleached, all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon cinnamon

A pinch of Greek sea salt

3 tablespoons unsalted butter

1 large egg

3 tablespoons milk

1/2 cup chopped walnuts, optional

In a saucepan with a cover, bring the peaches, the 1/3 cup sugar, 3 tablespoons water, and 1 tablespoon of lemon juice to a boil, stir, then reduce heat. Cover the saucepan and simmer the peaches for 5 minutes, stirring occasionally. In a small bowl, stir together the 2 tablespoons water with the tablespoon of cornstarch to form a slurry. Add to the peach filling. Cook and stir until the filling thickens and bubbles. Place in an eight-inch square baking pan or a nine-inch pie plate and set aside.

Preheat oven to 375 degrees F. For the topping, in a mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Cut in the butter until it forms coarse crumbs. Beat the egg with the milk and add to the flour mixture. Stir just until the dough comes together. Spoon the dough in six mounds on top of the filling in the baking pan. Sprinkle the top with chopped walnuts, if using. Bake in a preheated 375-degree oven for 30 minutes or until a cake tester inserted in the topping comes out clean. Serve warm or at room temperature with your favorite ice cream.