peach cobbler
Since apparently I haven't properly tagged the final version with recipe, or done it up coherently...
Take some peaches. TJs sells peaches by 6, which is how I would buy them at the Culver City Market when I originally developed this. One group of 6 will fill or overfill a pyrex pie plate. 12-18 (depending on size) will fill a 9*13 pyrex baking dish. If you somehow have even more peaches, Corningware's french white stuff is deep enough that it's *almost* impossible to overfill.
Slice the peaches. If you have a lot of peaches for your dish, slice them as small as you can stand. I don't usually skin them, because it's a huge production. It works the same way as skinning a tomato. Also, I think the colors are pretty.
Sprinkle the peaches with sugar. I just use a regular eating spoon and look for all the fruit to have enough sugar that it'll macerate as it sits around. (Anna, I macerate with roughly double the sugar your mom does)
Season the fruit. If I remember I add a tiny bit of salt (I didn't at Anna's). I like it best with lemon zest and lemon juice, because you can still get yummy smelling lemons at a CA market just as peaches are coming in in May or June. Bill likes it best with cinnamon. You can also use nutmeg, clove, allspice or pepper, or some mixture that seems sensible to you.
If I have time, I shove it in the fridge to macerate.
Cobbles are just biscuits. 2 units flour to 1 unit butter, pinch of salt, spoonful of baking powder, milk to make batter. I usually add about 1/4c sugar for cobbler, but don't always. If I used seasoning beyond sugar and salt on the fruit, I'll often add it to the cobbles too. You can add pecans to the biscuits if you're cutting in butter, and this works very well. Almonds you'd have to chop and stir in.
It'll make any peaches taste like they were God's gift to humans, almost no matter how crummy they were originally. And the same theory works on almost any other stone fruit. Mostly, I use it on nectarines.
Take some peaches. TJs sells peaches by 6, which is how I would buy them at the Culver City Market when I originally developed this. One group of 6 will fill or overfill a pyrex pie plate. 12-18 (depending on size) will fill a 9*13 pyrex baking dish. If you somehow have even more peaches, Corningware's french white stuff is deep enough that it's *almost* impossible to overfill.
Slice the peaches. If you have a lot of peaches for your dish, slice them as small as you can stand. I don't usually skin them, because it's a huge production. It works the same way as skinning a tomato. Also, I think the colors are pretty.
Sprinkle the peaches with sugar. I just use a regular eating spoon and look for all the fruit to have enough sugar that it'll macerate as it sits around. (Anna, I macerate with roughly double the sugar your mom does)
Season the fruit. If I remember I add a tiny bit of salt (I didn't at Anna's). I like it best with lemon zest and lemon juice, because you can still get yummy smelling lemons at a CA market just as peaches are coming in in May or June. Bill likes it best with cinnamon. You can also use nutmeg, clove, allspice or pepper, or some mixture that seems sensible to you.
If I have time, I shove it in the fridge to macerate.
Cobbles are just biscuits. 2 units flour to 1 unit butter, pinch of salt, spoonful of baking powder, milk to make batter. I usually add about 1/4c sugar for cobbler, but don't always. If I used seasoning beyond sugar and salt on the fruit, I'll often add it to the cobbles too. You can add pecans to the biscuits if you're cutting in butter, and this works very well. Almonds you'd have to chop and stir in.
It'll make any peaches taste like they were God's gift to humans, almost no matter how crummy they were originally. And the same theory works on almost any other stone fruit. Mostly, I use it on nectarines.