Yesterday I appeared on KARE 11 Today in Minneapolis. Peaches are my favorite summer fruit so I decided to do two desserts with fresh ripe peaches. When ripe, a peach should yield to gentle pressure. I almost always allow fresh peaches to sit in a paper bag (not plastic) for a day or two to fully ripen. The best peaches we get in Minneapolis come from Colorado and are expected to arrive in the stores this week. I can't wait!
Here's the link and the recipe:
Summer Fruit Cobbler
MAKES 6 TO 8 SERVINGS
1/4 cup sugar
2 tablespoons all-purpose flour
2 cups sliced fresh peaches (about 3 medium)
2 plums, sliced
1 cup blueberries
2 tablespoons Amaretto liqueur or 1 teaspoon almond extract
1 tablespoon lemon juice
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup heavy whipping cream
1 large egg, beaten
Heat oven to 375°F with oven rack in middle.
Mix sugar and 2 tablespoons flour in large bowl. Add fruit and toss gently to coat. Add Amaretto and lemon juice. Spoon mixture into a 9 x 9-inch baking dish or 1 1/2 quart casserole.
Mix flour, sugar, baking powder, and salt together in medium bowl.
Beat whipping cream and egg in small bowl. Add mixture to the flour mixture and stir until a soft, sticky dough forms.
Drop dough over the fruit along edges of pan, leaving the center open.
Bake 35 to 40 minutes or until topping is golden brown and juices are bubbling. Serve warm with ice cream. Store any remaining in refrigerator.
Copyright Pat Sinclair for Baking Basics and Beyond (Surrey Books, 2006)