After wasting money on grocery store peaches that looked nice but were hard and tasteless, local peaches, exactly what a peach should be, are available. They are fragrant and sweet, with enough juice to run down the arm. Get them while they’re hot.

To me peaches are one of the pure joys of summer, great in desserts with sugar and spice, and equally yummy in a salad or paired with meat or fish. However, fresh peaches do have a downside — the skin.

To make those pesky skins virtually slip off score an X on the bottom of each peach (the peaches should be ripe.) Plunge the peaches into a pot filled with enough boiling water to cover them entirely for 30 to 40 seconds. With a slotted spoon transfer the peaches to a bowl of iced water. Remove from water and pat dry. Using a paring knife pull back on the skin to remove. Now you’re ready to pit and prepare according to your recipe.

Here are a few yummy ideas for a delicious main dish from the grill, a delightful summer salad and a swoon-worthy dessert.

Peachy Barbecue

Pork Chops

Marinade/Glaze:

3 cups peeled and chopped peaches

1 cup dry white wine

1/4 cup sugar

3/4 tsp. salt

1/8 tsp. black pepper

2 T. white wine vinegar

2 T. molasses

1 tsp. chili powder

1/2 tsp. paprika

1/4 tsp. ground red pepper

Chops and Peaches:

6 bone-in center cut pork chops, about 1/2 inch thick

Salt and pepper for seasoning chops

6 skin-on peaches, halved and pitted

Directions: Combine peaches, wine and sugar in medium saucepan. Bring to boil. Reduce heat, cover and let simmer 25 minutes. Uncover and let simmer an additional 5 minutes. Place mixture in bowl of food processor and using knife blade process till smooth. Add 3/4 teaspoon salt and 1/8 teaspoon pepper, vinegar, molasses and spices. Pulse to combine. Let stand 5 minutes.

Place half of the mixture in a resealable plastic bag; reserve the other half for basting. Add chops to bag, seal and refrigerate 2 to 4 hours.

Remove pork from bag; discard marinade. Sprinkle pork lightly with salt and pepper. Preheat grill. Place pork and peach halves on greased grill rack and cook, uncovered, over medium-high heat 10 minutes or till pork is done and peaches are tender, turning once during cooking. Baste chops and peaches with reserved peach mixture every 2 minutes during first 6 minutes of cooking. Serves 6.

Peach Tortellini Salad with Basil Peach

Vinaigrette

1 (9-ounce) package refrigerated cheese-filled tortellini

3 cups sliced fresh peaches

1 medium red bell pepper, cut into matchsticks

1/4 cup Basil Peach Vinaigrette (recipe follows)

4 cups mixed salad greens

Directions: Cook tortellini according to package directions. Rinse until cool; drain well. In medium bowl combine tortellini, peaches and red pepper. Chill until ready to serve. Drizzle vinaigrette over mixture, toss gently. Place salad greens on large serving platter or four individual plates. Arrange peach tortellini mixture over greens to serve. Serves 4.

Basil Peach

Vinaigrette

1/4 cup peach preserves

1/4 cup cider vinegar

1 T. seeded, finely minced jalapeno pepper

1 T. finely chopped fresh basil

1/2 cup olive oil

Directions: Combine all ingredients in blender and process until smooth. Refrigerate until ready to use. Makes 1 1/4 cups.

Caramel Peach

Upside-Down Cake

2 pounds fresh peaches, peeled and halved (or frozen)

1/2 cup light brown sugar

2 1/4 cups flour

1 1/2 tsps. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

13 T. butter

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1 cup granulated sugar

1 egg

1 tsp. vanilla extract

1 1/2 cups sour cream

Directions: In 10-inch ovenproof skillet combine 5 tablespoons butter and brown sugar and cook, stirring constantly, until sugar is dissolved. Remove from heat and place peach halves, cut sides up, into pan.

In medium bowl combine flour, baking soda, salt and spices. Set aside. Beat 8 tablespoons butter with granulated sugar. Beat in egg and vanilla. Stir in flour mixture gradually, alternating with sour cream. Spread batter over peaches. Bake in preheated 350-degree F oven until wooden pick inserted in center comes out clean, 50 to 55 minutes. Remove from oven and invert pan onto a serving platter. Let pan over cake for a few minutes, then remove. Use a spatula to remove any bits that may remain in the pan. Serves 8 to 10.