Peaches are my absolute favorite fruit, possibly my favorite food of all time. They're just that good. I saw a few peaches at the farmers' market last weekend, but today they were everywhere--along with cherries, apricots, blueberries, and a million other things I wanted to buy. Thing is, I'm going out of town later this week, so in theory I shouldn't be buying too much. Instead, I bought a quart of cherries, a ton of green beans, and all of these peaches. I just couldn't say no to them.
And so, I made peach-sour cream coffeecake muffins with a crumb topping. A whole coffeecake is too much all at once, but the muffins can be popped in the freezer and pulled out when needed. The basic recipe is here. I peeled and cut up about 5 or 6 peaches and tossed them in about 1/4 c of flour (set aside from the recipe, not in addition to), to keep them from sinking, and folded them in at the end. I skipped the glaze and used only half of the crumb topping--muffins don't use as much as a full coffeecake, but I've usually had some leftover anyhow.
I also made peach barbeque sauce using a recipe in Eating Well. I put it on chicken, while others put it on tofu. Definitely make it, but make at least a double recipe, because you'll want more.