Don’t ask me where in hell the year has gone, because I don’t know.
Gaby is at playcare today, running with the pack (cue Bad Company). I was going to clean, but wound up doing laundry and baking instead. Neighbor-with-fruit-trees gave me a basket of white and yellow peaches, and while they tasted fine fresh, there were so many that I didn’t want to risk them going off, so I made a cobbler.
Sidebar to say that my absolute favorite Donna Noble line comes during her wedding, when her friend Nerys (sp?), who does give off a Bitch Vibe, complains that Donna made her wear peach. “But you are a peach,” Donna replies. “Fair of skin. Stone inside. Going off.”
Anyway. I had been planning to make the usual Bisquick cobbles, but I tripped over this recipe online and decided to give it a go. Blanched and peeled the peaches using the tomato method–which I guess is the peach method, too–by cutting an X on the bottom of each peach, then sticking them in boiling water for a minute or so, then shoveling them into a bowl of ice water. Let them cool for a few, then peel. Skin came off nice as you please:
Peeled and sectioned the peaches:
Poured the melted butter and lightly mixed batter into a 13×9-inch baking dish. Added a few drops of Fiori di Sicilia to the batter because it really freshens the taste:
Brought the peaches to a boil with vanilla, cinnamon, sugar, and a few teaspoons of Grand Marnier, just to see if it would make a diff:
Baked for about 45 minutes at 375F:
House smelled great while it baked. Haven’t tried it yet–fruit and spices taste better after sitting a few hours, for all the recipes tell you to eat fresh/warm from the oven. I’ll have some tonight, with coffee.
Mirrored from Kristine Smith.