The Local newsletter is your free, daily guide to life in Colorado. For locals, by locals. Sign up today!
There aren’t many things better than biting into a perfect Colorado peach. Turns out that our best chefs, brewers, and artisans agree—and they’ve been busy utilizing the famed stone fruit in a wide variety of dishes and products. Here, we’ve rounded up 10 of our favorites.
What: Palisade Peaches and Cream Doughnut
Where: Glazed & Confuzed, Stanley Marketplace, 2501 Dallas St., Aurora, 303-524-9637
What do you get when you take Glazed & Confuzed’s yeasted dough, stuff it with vanilla pastry cream, top it with slices of Palisade peach, and caramelize the peaches to order with a torch? This insanely delicious concoction, that’s what. Bonus: Check out the G&C’s new Stanley Marketplace digs in Aurora while you’re at it. $4
What: Noosa Palisade Peach Yogurt
Where: King Soopers, Walmart, Safeway, and Super Target locations
Noosa’s signature creamy yogurt gets that much sweeter with the addition of ripe Palisade peaches. This only-in-Colorado flavor is available until the end of summer. Starting at $2.49
What: Palisade Peach Surette Reserva
Where: Crooked Stave Artisan Beer Project, The Source, 3350 Brighton Blvd., 720-550-8860
Leave it to the sour beer masters at Crooked Stave to create the ultimate fruit brew. This popular sour peach golden ale, which is made like a saison and then oak-aged with Palisade peaches and cherries, has a pleasantly tart, well-rounded character. Find at the taproom (located at the Source in RiNo) for the next month or two. $5 for 3 oz., $12 for 10 oz., $28 for 750 mL
What: Peach Cobbler oats and Colorado Sunrise açaí bowl
Where: Prosper Oats, 2250 15th St., 303-995-8444; 8001 Arista Place, Ste. 125, Broomfield, 720-255-2892
We love Prosper Oats for its wholesome oat and açaí bowls—and we love it even more now that locally sourced peaches are on the menu. The peach cobbler oats are topped with fresh sliced peaches, house-made whipped cream, and granola, while the Colorado Sunrise açaí bowl comes adorned with peaches, strawberries, blueberries, and a drizzle of cherry honey from Durango. Bonus: Check out Prosper Oats new location in Broomfield’s Arista development. $8.99
What: Peach Melba
Where: Jill’s Restaurant, St. Julien Hotel & Spa, 900 Walnut St., Boulder, (720) 406-7399
The next time you go to Jill’s Restaurant in Boulder to check out its brand new seasonal menu, order the peach melba for dessert (with a show). Palisade peaches and raspberries are sautéed in brown sugar and flambéed in Leopold Bros. blackberry whiskey—all done tableside. House-made mascarpone ice cream, whipped cream, and toasted almonds round it off for a decadent riff on peaches and cream. $12.95
What: Peach-Topped Maple Granola Waffle
Where: Urban Farmer, The Oxford Hotel, 1659 Wazee St., 303-262-6070
As of last week, Urban Farmer opened its doors in LoDo’s Oxford Hotel. So far, we like what we see. Case in point: the Palisade peach granola waffle, which is available for daily breakfast and weekend brunch. Granola is added to waffle batter for extra crunch and texture. After being griddled to a crisp golden brown, a spoonful of Noosa yogurt, a dollop of peach compote, and chopped Colorado peaches are piled on top. The whole thing is then drizzled with local honey (which will eventually be sourced from Urban Farmer’s rooftop hives). $12
What: Wood-Roasted Pork Chop with Palisade Peaches
Where: Hedge Row, 100 Steele St., 720-642-8292
Hedge Row, the brand new sister restaurant to the Kitchen and Next Door, takes peaches in a delicious savory direction. A wood fire-roasted Tender Belly pork chop is crowned with sweet, smoky roasted Palisade peaches, then served atop buttery Castle Valley Mill grits and Rebel Farms wild arugula. $32
What: Peach Consommé
Where: Beast & Bottle, 719 E. 17th Ave., 303-623-3223
Uptown’s Beast & Bottle utilizes more than two pounds of peaches to make each batch of its refreshing summer peach consommé. Diners are presented with a bowl containing cherry tomatoes, whipped goat cheese, diced cucumber, and a scoop of fresh peach-oregano sorbet. It then gets a tableside pour of that peach consommé (fresh-pressed peach juice steeped overnight with ginger and lemongrass, mixed with tonic and San Pellegrino) and garnished with micro basil. $12
What: Peach B’Stilla
Where: Bistro Barbès, 5021 E. 28th Ave, 720-398-8085
Dessert-lovers will adore this sweet spin on the Andalusian pastilla pastry (which is typically stuffed with savory meats). The kitchen sautées peaches with lemon juice, sugar, and a mix of cinnamon, fenugreek, cardamom, and dried Kashmiri chiles (similar in flavor to paprika). That mixture is wrapped in layers of phyllo dough and baked to order. Fresh out the oven, it’s finished off with macerated peaches, housemade honey-saffron ice cream, and powdered sugar. $12
What: Heirloom Tomato Salad with Palisade Stone Fruit
Where: Mercantile Dining & Provision, 1701 Wynkoop St., Ste. 155, 720-460-3733
It almost goes without saying that Union Station’s farm-to-table restaurant has Palisade peaches on its menu. This simple, photogenic heirloom tomato salad is topped with Fruition Farm’s feta cheese, peaches, and basil oil. Bonus: Be sure to pick up a jar of Mercantile’s amazing peach or peach-berry jam while you’re at the market. Salad for $14, jam for $10
