Wednesday, June 17, 2009

Millions of peaches, peaches for me

While I do love the farmers market, my biggest problem with eating locally is that sometimes I want something that isn't there. Right now I am tired of asparagus and strawberries. I want PEACHES! Times like these call for the grocery store. And then when I don't eat them fast enough, peach cobbler.

Peach Cobbler
Serves 4
6 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch

For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water


Cook peaches:
Preheat oven to 425°F.

Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.

Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

I followed this recipe exactly. As I poured the water in I realized that part of the recipe didn't make much sense. The point of using cold butter is so that it releases steam in the biscuit, but if you pour hot water over cold butter it will melt. Next time I'll use cold water, but it didn't seem to have any ill effects. The topping was fantastic, the filling a beautiful pink color (because I left the skins on the peaches), and it was a perfect summer dessert. I may have some for breakfast.

1 comment:

Anonymous said...

Dessert for breakfast is the best thing about fruit.

And "eating local" is secondary to things like bread salad.