It is the height of summer and we are loving the incredible variety and quality of available stone fruits in season. This year has been a particularly good one for Texas peaches...

Did you know that you can use all parts of a peach in your home cuisine? Turn team member, Chef Mike Lawson, teaches us how to utilize all parts of this delicious summer fruit at home and turn it into a simple and delicious summer dessert.

The meat: cut the peach in half, take out the pit. Sprinkle with a little brown sugar and roast (bake setting) in the oven on 350 degrees until softened.
The skin: dehydrating the skins with a little sugar can make a delicious peach chip. You can dehydrate them in a dehydrator at 155 degrees, or use the ambient heat leftover from cooking in the oven.
The pit: save the pits of your peaches and use a hammer or rolling pin to smash them in a plastic ziplock bag or parchment paper. the pits can be thrown onto your grill or in your smoker.
The kernel: the kernels of stone fruits can be roasted and salted (they should be cooked and not eaten raw), and turned into a crunchy and savory snack.

Dessert Directions: Place the roasted peaches on a plate and base or top them with yogurt or cream. Sprinkle with granola or muesli. Garnish with the fruit chip. Drizzle with a little honey or peach glaze.