Summer fruits are in full abundance. The delicious sweet nector of stone fruits: peaches, nectarines, apricots and plums. The simplicity of the fruit calls for a complimentary simple preparation. Last weekend we were invited to some old friends for a BBQ. On the menu was slow BBQ’d ribs, corn on the cob and salad. Such southern comfort food needed a simple but tastey dessert: peach cobbler and vanilla ice cream!
I was debating between blueberries and peaches, but you could easily make this with just about any summer fruit. I was thinking about blackberries, raspberries or apricots…or you could mix them and it would be delicious. The only thing that took time in this recipe was the peeling of the peaches, other than that, it took no time flat. Isn’t overly pretty to look at, but tasted pretty darn good if I might say so myself. I could have eaten the whole thing! (good thing I had some help!)
6 medium/large peaches
Juice from one orange
2/3 cups sugar
1/3 cup melted butter
1 cup cake flour (it gives more rise, but you could certainly use AP flour)
1 Tbsp baking powder
1/4 tsp salt
1 cup sugar
1 cup whole milk – I didn’t have it, so used 1/2 whipping cream and 1/2 skim milk
- Put oven rack in middle position and preheat oven to 375F
- Cut an “x” in bottom of each peach with a sharp paring knife and blanch peaches in 2 batches in a large sauce pan filled with boiling water for 10-20 seconds. Immerse into a ice water.
- Peel off skin with a paring knife, begining wtih the scored end and sicard. Half peaches and then pit and cut lenghwise into 1/4 inch slices.
- Rince out pot, and then transfer peaches, ,orange juice and 2/3 cups sugar. Bring to a boil over high heat, stirring constanly, then noil sitrring occasionally, 5 minutes. Remove from heat.
- Pour melted butter into a 13″x9″ bking dish.
- Whisk together flour, baking powder, salt 1 cup sugar in abowl.
- Thene whisk in milk until just combined.
- Pour batter over butter in pan (do not stir).
- Pour peaches over batter (do not sitr)
- Sprinkle lighly with cinnamon if desirede. Bake until cobbler is bubbling and top is golden brown, 40-45 minutes.
- Cool in pan on rack until warm, 25 minutes.
- Serve with whipped cream or vanilla ice cream