Peaches Two Ways

Nothing says summer quite like the scent of ripe peaches wafting through the air at the farmers market. Sweet, fuzzy, yummy, how could you go wrong? Well, I must admit I've had trouble in the past in the form of a disastrous peach pie- an utter failure. So this year in an effort to redeem myself, I've been researching all sorts of peach related recipes and so far I'm happy to report some success stories.


Peach Basil Sangria
All Recipes
1 bottle pinot grigio
3 cups peach nectar
1 cup fresh basil
1/4 cup lemon juice
1/2 cup sugar
Combine 1 1/2 cups of peach nectar, basil, sugar and lemon juice in a saucepan. Simmer until sugar dissolves, crushing the basil with the back of a spoon to release the flavor. Remove from heat and let cool. Strain into an ice filled pitcher and add wine and remaining peach nectar. For an extra kick, add peach schnapps to taste.


Peach Cobbler
Gourmet- Sept '99

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

note: I prefer light brown sugar and use it sparingly in the peach mixture. I also add cinnamon to the biscuit topping

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.)