Saturday, July 27, 2013
Anyway, my parents decided to meet this trucker and buy some of his Georgia peaches and blueberries. My parents are very generous people. They bought this wonderful fruit and shared it with my brother and his family and me and my family. There is nothing like spending a wonderful day at the zoo and coming home to a kitchen counter filled with perfectly ripened fruits and a note from your parents explaining the gift that was left for you and the family. And those are some of the Blessings in my life.
So after eating several of the peaches, the baker in me decided to make something perfectly summer like with them. Funny thing is, I called my mom to tell her what I was going to do with some of the peaches only to find out that her and my dad did the very same thing the night before. I guess this only stands to reason, I was raised in her kitchen.
The following recipe I am about to share is a variation on a recipe I found online at myrecipes.com. I looked up many cobbler recipes and the basics of this cobbler recipe can be found all over. Here is the recipe I used with the changes I made.
7-9 peaches depending on the size or about 5 cups (pealed and sliced)
1/2 - 3/4 cup of sugar
1/2 cup of water
1/2 Tablespoon lemon juice
Start by blanching your peaches (quickly boiling your peaches) to get the skin off. Unless you prefer to keep the skin on the peaches; that is just a personal preference. To blanch your peaches, bring water to a rolling boil. Use a knife to place an X on the bottom side of your peaches (to help the boiling water loosen the skin). Place the peaches in the boiling water for about 45 seconds -- to 1 minutes if they are less than perfectly ripe. Take the peaches out and put them immediately into an ice bath; this stops the cooking process. Once the peaches are cool, it should be easy to take the skin off. Now cut the peaches into bite sized pieces. Place the peaches, sugar, water, and lemon juice into a pot, bring to a boil, and simmer for 10 minutes. Set aside and cool.
1/2 cup of butter
1 1/2 cups of all purpose flour
2 Tablespoons of baking powder
1/2 - 3/4 cup of sugar
a pinch of salt
1 1/2 cups of skim milk
1 teaspoon of vanilla
powdered sugar for garnish
pecans for garnish (toast nuts in a dry pan)
Heat oven to 350 degrees. This recipe can be made in one 13 x 9 or one 7 x 11 and one loaf pan. Melt the butter the baking dish with high sides you chose to use. While butter is melting, make cobbler part. Mix dry ingredients: flour, baking powder, sugar, and salt. Once blended, slowing add milk and stir making sure you don't get any lumps. Lastly, add the vanilla. Once butter is melted, add cobbler mixture to baking dish, but DO NOT stir mixture into butter; just let it sit there. Lightly, add peaches and liquid on top of cobbler mixture. As the cobbler bakes it will rise to the top and pass up the peaches . Trust me it is worth the wait. If you want, this is the point I added a dash of cinnamon. Bake for 40-45 minutes. Keep checking your cobbler; it should be light brown on the edges. Take out of the oven and let it rest for about 10 minutes.
While cobbler is cooling, heat pecans in a dry pan. Once you smell the pecan, they are done. Don't warm them for too long or you will burn them. Serve your cobbler warm, garnish with some powdered sugar and warm pecans. If you are looking to make this perfect dessert even more perfect, serve it with a bit of vanilla ice cream.
After you make this the first time, don't be surprised when your family starts requesting it -- I know mine did.
Thanks Mom and Dad for your generous gift of the perfect summer peaches -- what a treat!