Posted on 06/17/2012 1:26:15 PM PDT by nickcarraway
Nothing says summer like peach cobbler, and, thanks to a terrific Texas peach crop this year, there are plenty of wonderful fresh, local peaches to do the dish justice. Like many Texans, Fairmont Hotel pastry sous chef Maggie Huff starts with an old family recipe.
“I think this recipe is technically a buckle,” she says, “but this is the cobbler I grew up with. You make a cake batter that you pour on top of melted butter and the peaches.”
But the peach cobbler she created for the hotel’s Pyramid Restaurant is not quite the one from her Dallas childhood.
“My grandmother’s recipe was made with canned peaches and margarine,” she says. Huff’s calls for butter and fresh peaches, like the ones the Fairmont gets from the Lightseys, a multigenerational Texas farm family from Mexia that has sold its peaches and other produce at area farmers markets for years.
“I added a streusel topping,” says Huff, the general manager at Il Sorrento before it closed, who followed her dream to study at the French Culinary Institute in New York. Her streusel topping gets extra crunch from pecans. Her secret for bringing out the best flavor in the peaches? She adds sugar and vanilla bean. “There’s something about peaches, vanilla and butter,” she says. Butter — that’s another ingredient that makes this dish so good, you can’t stop eating it. You think I’m joking? I thought Fairmont Hotel executive chef André Natera was joking when he said he couldn’t stop tasting it. Then we sat down, and I ate the cobbler. The combination of intensely ripe peaches, crisp buttery topping and bread-pudding-like texture does keep your mouth begging for another bite.
(Excerpt) Read more at dallasnews.com ...
Peach cobbler, pecan pie, the South has the best desserts :)
Nothing, but ABSOLUTELY NOTHING would make me fall off my diet like homemade peach cobbler. Ala Mode. Nothing. (...sob...)
Oh don’t I know!!
But if Michelle O finds out, look out.
She’ll get some for herself and ban it for everyone else.
Or try.
My peach cobbler recipe (I made it yesterday)
2 large cans of sliced peaches (drain juice from one can)
Put both cans of peaches & juice of one can into large baking dish
One Box of pecan cake mix (sprinkle it all over the top of the peaches)
One stick oleo (melt and drizzle over the cake mix)
Pecans (I use 1/2 cup-break them up & sprinkle over the top)
Bake at 350 for 55 minutes.
(Delicious and easy recipe)
Something is terribly, terribly wrong! This is the first year in who knows how many years that there hasn’t been constant complaints about a late freeze, hot temps, no rain, bad storms, the dog ate them or aliens did weird medical experiments on the peaches.
I put up 13 half pints of peach jellies and 6 qts of fresh slices in the freezer this week. ;)
Peach is great, but Blackberry is the Holy Grail
For those of you who really like Texas food See THE HOMESICK TEXAN.com Fun reading and GREAT recipes.
Berry cobbler,peach cobbler.
Oh my!
One doesn’t pour cake batter over peaches - yuck - and canned peaches - double yuck. Cobbler is really sweetened biscuits, with peaches, or whatever fruit, but always fresh - laid over it, then baked. A layer of whipped cream on top.
Yummmy!
My grandmother was from Virginia.
For us, a peach cobbler had a pie crust bottom and lattice top - the “cobbler” part in the middle was ONLY made with fresh peaches (or apricots because we live in California) and then baked in either a square or rectangular pan — served warm only, ice cream optional.
Worth dying for.
That and fireworks on the 4th of July made life worth living in the hot California Central Valley summers.
I love peach anything; don’t like it too sweet because then you can’t taste the peaches-which I actually like the flavor of.
Peach ice cream-homeade-is to die for. Peach turnovers made with a buttery pastry is the best.
I wish we had good peaches up here in New England. Might have to go online and find me some good peaches to order...
To walk into a produce section and smell peaches, is a little slice of Heaven to me...
Ever tried olallieberry?
Sve your concience and use Cool Whip instead of aaace cream. Bonus is that it allows for an extra hep’n.
No. I have never heard of it.
OMG! There is actually a Marionberry! lol
My neighbor has a peach tree and one limb hangs over the fence into my yard. The branch is full of smallish peaches about the size of an apricot. The whole tree is loaded. I saw the neighbor out picking some of them yesterday he filled what looked like a 2 gallon bucket. I figured they had ripened so I went out and checked the ones on my side and picked one. All are still very hard and no peachy aroma but their color is nice. I wonder what he is going to do with all those hard unripe peaches?
Maybe he just doesn’t like them falling, and he wanted to get them out.
Homemade Peach ice cream is the bomb!
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