Peaches

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Peaches are one of my favorite fruits. Fresh, ripe, juicy peaches eaten by themselves or on cereal or topping off a fresh peach shortcake. Yum! Then there are the delicious smoothies that peaches can be included in. And don’t get me started on peach pies and cobblers, combined with a little brown sugar and cinnamon. Heavenly!

 My only regret is that we cannot include fresh peaches in the Flowers to Eat™ fruit bouquets that we create. They just would not hold up well, turning brown and wimpy very quickly when peeled and exposed to air.

 Most of the peaches that are sold in markets are freestone, and de-fuzzed by the grower.  They almost start to look like their cousins, the nectarines. If you are buying your fruit at a grocery store, select peaches that are colorful and free of bruises.  After you get them home, place them in a brown paper bag and let them ripen at room temperature for a day or so until they become softer. 

Now there are some purists who only like fresh peaches, and I respect their preference. In fact, I have a recipe from a 30 year old Betty Crocker cookbook for something called a Summer Jewel pie. It combines fresh peaches with blueberries, strawberries, bananas and melon balls, drenched in an orange glace and nestled into a ‘short pie crust’. For a fresh fruit pie it is absolutely the best I’ve ever tasted.

 But I also love a fresh peach cobbler, and I have included a recipe for a delicious one here for you to try. Enjoy it soon before peach season is over and we have to wait until next summer for the best, juiciest local peaches.

Fresh Peach Cobbler

Blend ½ c. sugar, 1 Tbs. cornstarch and ½ tsp. cinnamon.

Add 4 cups of fresh peach slices and stir to mix.

 

In separate bown, stir together :

1 c. flour

1 Tbs. sugar

1 ½ tsp. baking powder

½ tsp. salt

 

Cut 3 Tbs. of butter into this mixture, then add 1/2 c. milk and mix until dough forms a ball.

 

Butter a 2 qt. casserole, and add the peach mixture.

Drop biscuit mixture by spoonfuls onto the fruit.

Bake at 400 degrees for 30 – 35 minutes or until biscuit topping is golden brown.

Serve warm with vanilla ice cream.

 

 

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