Peach Cobbler

Today for the Quadrille over at dVerse Poets. De has given us the word “cobble”.  Note about cobblestones.  As a retired engineer, I amass all sorts of useless information.  Most of the “cobblestones” after the 1860’s are actually limestone setts cut into the shape of a brickbat and set into place on sand. Cobbles are round flat stones brought here millenia ago by the glaciers.  They are no primarily used  to construct buildings.


Peach Cobbler

Making peach cobbler
with icecream on the side
always reminds me of my long dead
Father – the ripe peaches, the spices.
Hello Papa I say to it
when I pull it from the oven.
Such a sunny fruit cobbler always
makes my eyes rain.

copyright kanzensakura peaches at the farmer’s market

 

Twofer Tuesday: Peach Extravaganza

 

It is peach season – Hooray!!!! Luscious globes in variegated shades of pink,red,coral..pass by a display of them and be seduced by the sweet and unique fragrance. First they catch your eye and then as you go closer, your fingers are teased by the velvet touch of them and then finally, that lifting to the nose and inhaling the sweet smell of summer.

Cobblers, pies, ice cream, sangria, parfaits, trifles, shortcakes, coffeecakes, bread, upside down cakes, grilled, salsa-ed or just eaten as they are, peaches are one of the most versatile of the summer fruits. The standard peach and its cousin, the white fleshed peach which tastes the way an exotic flower would taste, go all too quickly into our past, to be dreamed of during cold and grey winter days. Enjoy them while they are here – become a peach glutton.

Two recipes for you with peaches: Peaches and Cream Pie – a sweet silky southern belle of a dessert. Not quite crème brulee but dancing on the edge of it; the edges caramelize and add a different layer of flavor and texture. And – from Southern Living Magazine, Governor’s Mansion Sweet Summer Peach Tea. Cooling and refreshing. An excellent drink for brunches, prissy bridal or baby showers, afternoon tea, or just for serving to friends at a cookout as something totally different and delicious.

Try both of them and I think you will be on your way to being a true Peach Hedonist!

peaches-and-cream-pie

Peaches and Cream Pie
¾ c. granulated white sugar
½ c. all purpose flour
1 unbaked 9 inch pie shell
2 c. peeled and sliced fresh peaches or, frozen peaches, defrosted and room temperature
1 c. heavy cream
Good splash of vanilla added to the cream

Instructions
Preheat the oven to 350 degrees F. Mix sugar and flour together in bowl. Sprinkle about one-third into the bottom of the pie shell. Add peaches and sprinkle with remaining sugar and flour. Slowly pour heavy cream over fillings. Gently stir peaches to cover them completely with cream. Bake until peaches are tender and crust is golden – about 45 minutes. Let cool on rack until a bit warmer than room temperature. It will slice better.

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Governor’s Mansion Summer Peach Tea Punch
3 family-size tea bags
2 cups loosely packed fresh mint leaves
1 (33.8-oz.) bottle peach nectar
1/2 (12-oz.) can frozen lemonade concentrate, thawed
1/2 cup Simple Sugar Syrup***
1 (1-liter) bottle ginger ale, chilled
1 (1-liter) bottle club soda, chilled
Garnish: fresh peach wedges

Preparation
Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes. Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.
Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.

** Simple Sugar Syrup
2 cups granulated sugar
1 cup water

Bring sugar and water to a boil in a medium saucepan over medium-high heat. Boil, stirring occasionally, 4 minutes or until sugar is dissolved and mixture is clear. Cool to room temperature (about 30 minutes) Syrup can be made in batches and when cooled, stored for up to two weeks in the refrigerator. I keep a batch of it all through the summer for quick drink preparation.

 

Weekly Photo Challenge: Saturated

Saturated with golden summer sun…

.peaches

Papa’s Peach Cobbler

Peach Cobbler

Among his many talents, my papa was also an excellent Southern cook.  Much of my cooking I learned at an early age, standing on a chair by his side while he cooked.  Or I would sit on the table while he mixed up cakes, tater salad, grated sweet potato pudding, cornbread….helped him slice, dice, shred.  Nowadays people are rather shy about teaching their kids “sharp” skills.  Let me tell you, the first time I scraped my knuckles on a grater, I learned quickly not to do that again.  Of course, papa cleaned the scrapes, kissed my little paw, and plastered me with bandaids.

One of the things he taught me was his Peach Cobbler.  Oh my goodness what a yummy eat.  Hot, cold, “wiz or wizout” vanilla ice cream or a dollop of freshly whipped heavy cream, that cobbler was amazing.  He’d take three to church suppers and the pans would come back virtually licked clean. 

He also would make it with frozen peaches from the summer harvest or drained canned peaches.  Cherries, blueberries and sometimes pineapple chunks would be in the cobbler.  But the Queen of the Cobblers was his peach.  I hope you like it!  It is happy food.

Papa’s Peach Cobbler

1/2 cup unsalted butter

1 cup all-purpose flour

1 ½  cups sugar, divided

1 tablespoon baking powder

Pinch of salt

1 cup milk

1 tsp. vanilla

6  cups fresh peach slices

1 tablespoon lemon juice

¼ tsp ground mace

¼ tsp. ground ginger

Ground cinnamon 

Melt butter in a 13- x 9-inch baking dish.  Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1/2 cup sugar, peach slices, spices, and lemon juice to a boil over high heat, stirring constantly; spoon over batter (do not stir).

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool

Peaches and Cream Pie

peaches and cream pie

 

This may seem like peach cream brûlée in a crust, but it is not.  Instead, it is a rich, sweet, and creamy dessert, just like a true Southern Belle.  The sides caramelize a bit, making it a luxurious experience.  

Of course, this recipe is much better with fresh summer peaches, but all of this hot weather has ‘most folks I know already dreaming of summer:  cold lemonade, days at the beach, home grown ‘mater sammiches, and peaches.  Sweet juicy peaches dribblin’ down your chin as you bite into one.  And no eggs so you don’t have to worry about taking it with you on a picnic or to a covered dish dinner. 

We aren’t there yet with summer, but go ahead and make this pie – and dream. 

Peaches and Cream Pie 

¾ c. granulated white sugar

½ c. all purpose flour

1 unbaked 9 inch pie shell

2 c. peeled and sliced fresh peaches or, frozen peaches, defrosted and room temperature

1 c. heavy cream

Good splash of vanilla added to the cream

 

Preheat the oven to 350 degrees F.  Mix sugar and flour together in bowl.  Sprinkle about one-third into the bottom of the pie shell.  Add peaches and sprinkle with remaining sugar and flour.  Slowly pour heavy cream over fillings.  Gently stir peaches to cover them completely with cream.  Bake until peaches are tender and crust is golden – about 45 minutes.  Let cool on rack until a bit warmer than room temperature.  It will slice better.

 

%d bloggers like this: