Reach For a Peach

Jersey peaches will be arriving in markets shortly.

Few desserts are simpler or more satisfying than cobblers or crisp made with fresh seasonal fruit. And when the fruit is local, the satisfaction is that much greater.

Here's my Ryland Inn CLASSIC PEACH COBBLER recipe, reduced to home dimensions to serve four to six guests.

2 cups AP Flour   
1 cups sugar
8 oz. of Butter, unsalted

6 large, very ripe peaches – sliced 8-10 sliced each
    (Peeled or unpeeled as you wish)
1 ½ oz. Vanilla Sugar
1 pinch of ground cinnamon
1 pinch salt

•    Combine flour, sugar, softened butter using paddle on mixer, gentle speed. Let dough rest 1 hour.

•    Sauté the peaches with cinnamon, salt and vanilla sugar until golden caramelized.  Make sure to use a wide enough pan that they lie flat in a single level with a little space between.  Otherwise sauté them in batches.  Do not crowd the pan so that they could steam and just break down.

•    Line casserole with dough.

•    Arrange the peaches artfully.

•    Make a lattice of dough on top.

•    Bake at 300°F for twenty minutes (Individual size) or longer for large size.

Serve with vanilla bean ice cream and calamint.

MAKES ONE 9” Cobbler

Tags: Ryland Inn | peaches | peach cobbler

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