Grilled Niagara Peach and Green Tomato Relish with Crumbled Goats Chévre on Chipotie Cornbread Crostini.

Peaches are singularly sensual, fresh and sexy. Few pleasures of the palate can be compared to biting into perfectly ripened peach flesh and feeling the juice run down your chin. In fact, Adam and Eve's downfall could just as easily have been caused by a peach as an apple.

Historical documents often compare a young woman's flawless complexion to the velvety down and blush of a peach. The fruit's plump, curvaceous shape has been likened to a voluptuous breast. The French have named a variety of peach Tetons de Venus, meaning the breasts of Venus. Even Renoir advised his young artist students to practice painting a peach before painting a nude woman. Right now is peach season in Niagara and you can find these sexy little devils in produce sections of your neighbourhood grocery stores, farm markets and on roadside stands throughout the region.

You can eat them or squeeze them because nothing beats a frozen peach Daiquiri. To make this drink extra rich, peel, pit, slice and purée ripe peaches in a blender. Fill ice cube trays with the thick pulp and freeze. To make them, just add some rum, crushed ice, sugar and lime juice in a blender with some peach ice cubes and blend. It's delicious!

One small basket of peaches not only serve as treats during the day, but six of them will make a rustic peach pie, tarted up with a bit of lime juice and studded with blueberries. Just one juicy peach will top Sunday morning pancakes, while two more of them can be turned into a peach brandy stuffing for the Sunday evening dinner of pork tenderloin. Two of them can be made into delicious peach muffins for weekday lunchboxes and the rest just eaten fresh from the basket.

If you love peaches, you'll want to take in this brand new peach event. On August 13 at the Riverbend Inn and Vineyard in Niagara-on-the-Lake you can dine on everything peaches at the first ever Longest Vineyard Lunch.

Stretching from the front gates of the estate to the front door of the Inn will be a long table dressed in floor length white linen, elegant china and sparkling crystal. The Longest Vineyard Lunch table meanders through the shade of the double bank of old oak trees that run alongside the 14-acre vineyard.

Come out dressed in Southern attire, walk the vineyard and listen to a Dixieland jazz band while you sip on peach nectar, peach wine or peach martinis, dine on a delectable lunch prepared by Chef Chris Smythe with tree ripened peaches from Hunter Farms and spend a leisurely afternoon in peach country indulging in everything peaches that come on a plate or in a glass.

GRILLED NIAGARA PEACH & GREEN TOMATO RELISH WITH CRUMBLED GOATS CHEVRE ON CHIPOTLE CORNBREAD CROSTINI

This peach recipe is courtesy of Chef Chris Smythe of Riverbend Inn & Vineyard. Enjoy it at the restaurant, at the Longest Vineyard Lunch or make it at home, the recipes are easy.

• 4 peaches
• 2 green tomatoes
• 1 shallot or 1/4 small red onion
• 25 grams (1 ounce) white wine vinegar
• 25 grams (1 ounce) virgin olive oil
• 1 tablespoon white honey
• 100 grams (4 ounce) crumbled goats chevre
• 1/4 bunch of sweet basil
• salt and pepper

  Corn Bread

• 500 mL (2 cups) cornmeal
• 500 mL (2 cups) flour
• 10 mL (2 teaspoon) baking powder
• 5 mL (1 teaspoon) baking soda
• 10 mL (2 teaspoons) salt
• 2 eggs
• 500 mL (2 cups) buttermilk
• 10 mL (2 teaspoons) vegetable oil
• 10 mL (2 teaspoons) of chopped chipotle peppers
• 1 bunch of chives

  Halve the peaches and green tomatoes, brush with olive oil and grill at medium heat on your barbeque to ensure consistent grill marks on the peaches and tomatoes, take of the heat and let cool in the refrigerator. Dice the peaches, tomatoes and finely mince the shallot or onion and toss together in a bowl with the vinegar, olive oil, honey, crumbled chevre, chopped basil, salt and pepper. Refrigerate until ready to use.

  For the corn bread place the eggs in a mixing bowl and beat well, add the buttermilk and vegetable oil then mix, incorporate all the dry ingredients and blend, let stand for twenty minutes then place in a loaf pan and bake for 40 minutes at 325 degrees. Let cool then toast the thinly cut corn bread in a pan with a little bit of oil, making sure it is hot, then place on a plate and garnish with the peach relish.

  CHILLED HUNTERS FARM PEACH GAZPACHO WITH NIAGARA GROWN RIESLING ICE

  This peach recipe is courtesy of Chef Chris Smythe of Riverbend Inn & Vineyard. Enjoy it at the restaurant, at the Longest Vineyard Lunch or make it at home, the recipes are easy.

• 6 peaches
• 1/2 halve a cantaloupe
• 1/2 bunch chives
• 1 English cucumber
• 500 mL (2 cups) Riesling
• 30 mL (2 tablespoons) white honey
• salt and pepper

  Remove the pit from the peaches and remove the seeds from the cantaloupe and cucumber. Place in a food processor and pulse until it becomes a soup like consistency, add the finely chopped chives and half the Riesling as well as the honey then season. The other half of the Riesling can be placed in an ice cube tray then frozen. Serve in a bowl or glass with the Riesling ice cubes.