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Each year I get my peaches from Ruston, Louisiana. My
Uncle Tommy picks them up on his way back from Homer,
Louisiana to visit his daughter Maria. That’s way up in
north Louisiana. These are absolutely the most flavorful
peaches on earth hands down. Or hands up and the juice
drips down your chin and arm after taking a bite. Now
that’s the sign of a good peach. I make peach preserves
and I leave the stone in the jar. It adds flavor to the
preserves and that’s how Grandma Tute always did it. One
year I took all my peach peelings and cooked them down
and used this as a filling for a peach pie. It was
amazing and I wish I had some peach peelings now to
recreate that dessert. One of my favorites is peach
cobbler. Serve it with ice cream and you will surely be
in peach heaven.
- ½ pound unsalted butter, melted
- 4 cups peeled and sliced Ruston peaches,
sprinkled lightly with ½ cup sugar
- 2 cups flour
- 2 cups sugar
- 1 cup milk
- 1 Tbs. baking powder
- pinch of salt
- vanilla ice cream
Pour butter in 9X13 baking dish. Mix
flour, sugar, milk, baking powder and salt
until well blended. Pour over butter.
Sprinkle with sugared fruit. So let’s get
this straight. Butter goes first, then
batter then fruit. Bake at 350 degrees for
40-45 minutes or until set. Serve with
vanilla ice cream Serves about 12 servings
Chef
Don Bergeron June 1, 2007 |
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