The peach harvest in Palisade may have ended, but Denver restaurants are putting the fruit to good use in drink, appetizer, and main-course specials. Parallel 17, for example, offers peach carpaccio with Thai chile flakes, smoked red sea salt, and pea-shoot salad, and Elway’s Cherry Creek tops chile-braised Colorado goat tacos with charred peach salsa.

But when I think peach, I think dessert, and Jonesy’s EatBar currently has two such creations on the sweet side of its menu. In celebration of the upcoming Harvest Week, Jonesy’s has created a Haystack Mountain goat-cheese pound cake crowned with slices of fresh peach and a dollop of basil crème fraîche. The basil lends an unexpected herbal flavor—and fragrance—to the tart crème fraîche, and both are nicely offset by the cool sweetness of the peaches.

On Jonesy’s regular menu, fans of the stone fruit will give high praise to the sticky-sweet peach bread pudding with caramel sauce and vanilla ice cream. The dense bread pudding is especially yummy paired with Oskar Blues‘ Dale’s Pale Ale aged in Stranahan’s Whiskey barrels. The heady top notes of whiskey nicely synchronize with the base notes of clove and spice in the bread pudding.

400 E. 20th Ave., 303-863-7473