In celebration of my return to Georgia after spending 5 weeks in Ireland leading 3 very fun filled tours, it’s time to make dessert! Summer has arrived here in Georgia with the harvest of fragrant juicy peaches, so, its time to make one of the South’s most beloved desserts, namely Peach Cobbler. When fruits are in season, no frills desserts that accentuate the flavor and texture are the way to go! Our ‘go to’ fruit dessert growing up in Ireland is always a crumble topping made with oats, and in this case, a transition to a cobbler from a crumble makes perfect sense and achieves the same delicious goal of warm luscious fruit textures with a perfect crumbly paring, and oh, don’t forget the ice cream.
I hope you enjoy this recipe and savor each summer day before it’s gone!
(for the peach filling)
8-10 medium size peaches
1 vanilla pod (scraped)
¼ cup sugar
1 tsp cornstarch
1 Tbsp lemon juice
1 Tbsp honey
2 Tbsp unsalted Kerrygold Irish butter
(for the topping)
1 ½ cups of all purpose flour
¾ cup sugar
1 ½ tsp baking powder
½ tsp salt
4 ½ oz unsalted Kerrygold Irish butter (cold)
¼ cup boiling water
2 Tbsp milk
How to make it
To make the peach filling toss the peaches with the sugar, cornstarch and vanilla seeds. Melt 1 Tbsp of unsalted butter in the pan and add the peach mixture and cook for 6-7 minutes until the peaches begin to break down but are still firm. Add the lemon juice and honey and chill.
Preheat the oven to 425 degrees F.
To make the cobbler sift the flour, baking powder, sugar and salt. Using your finger tips or food processor blend in the chilled butter until the mixture resembles breadcrumbs. Stir in the boiling water and milk.
To assemble the cobblers grease 6 small dishes or one 8’ pan with butter. Spoon in the peach filling and then add the topping by dropping spoonfuls of the batter on top of the peaches.
Bake for 25 minutes until the topping is golden brown and serve with ice-cream.
Summer is almost over, and for some of us the kids are back to school. So, there be no better way to mark the occasion than with an end of Summer Blues Cocktail. This Shamrock and Peach Cocktail is light, refreshing, fruity and fun served in a tall Martini glass and garnished with a basil leaf (sorry no edible Shamrocks were available).
Shamrock and Peach Summer Cocktail
Any excuse for celebrating the Georgia peach? This cocktail is delicious all year around especially if you have some homemade peach preserves in the pantry.
1.5 oz tequila
1 ½ Tbsp peach preserves
1 oz ginger simple syrup
1 oz freshly squeezed lime juice
Prosecco (to top)
Basil (to garnish)
(for the ginger syrup)
4 oz fresh ginger root
1 cup sugar
1 cup water
How to make it
To make the ginger syrup remove the rough outer skin from the ginger root with a sharp knife and then slice thinly. In a small saucepan bring the sugar and water to a boil over medium high heat. Add the ginger and simmer for a few minutes to infuse. Remove from the heat and allow the ginger to continue to infuse for 45 minutes. Strain the syrup and refrigerate.
Using a shaker mix the tequila, peach preserves, ginger syrup and lime juice together.
Strain in to a glass with crushed ice and top with a little Prosecco.
Summer fruits are bursting with juice and flavor this time of year and I am always looking for seasonal desserts that will showcase this simple but profound truth. Growing up in Ireland, the ‘go to’ fruit show off dessert was a baked pavlova meringue that made the Irish summer strawberries shine, however, I wanted to try something a little different so I’ve plumed for an Italian classic Panna cotta – which means cooked cream. This creamy delight is made by simmering together milk, cream and sugar and then mixing it with gelatin.(oh, and you could also swap out buttermilk for the milk to give it that extra tang)
Tomorrow I head back to Ireland for my last Shamrock and Peach tour of 2014 and it will be no surprise to see Panna cotta making it on to the menus as this dessert is hot at the moment on hip menus…
Next week we will be dining with some of Ireland top chefs including Chef Michael Dean from Deans, Chef Danny Miller from Balloo House, Chef Ryan from the Beechill, Chef Ian Orr from Browns, and our finale with Chef Noel McMeel from the Lough Erne and in my next blog I will let you know how many of these chefs showcased Panna cota for us in our menu. But for now, here is my Georgia Peach Panna cottaversion. Sweet Georgia peaches, ripe, juicy and scrumptious with locally grown blueberries. Now, it don’t get much better than that!
So, get creative and let this summer fruits delight the senses with Panna cotta. Simplicity at it’s very best!
Peaches, Heirloom Tomatoes, Pecans and Vidalia onion at their glory!
Summer time is a time of bounty where “summers blood” is waiting to be tasted in the delicious fruits and vegetables harvested in home gardens, purchased in road side stands and grocery stores, Right now is the perfect time to enjoy Georgia Peaches, Heirloom Tomatoes, Corn and Vidalia onions. There are over 700 varieties of Peaches and 40 of them are grown in the Peach State of Georgia, believe it or not!
I recently learned that the Peach originated in China where it is a symbol of luck, abundance and protection. Another great reason for aligning the Shamrock with the Peach methinks!
As for us, we have been enjoying eating from our garden this summer often combining heirloom tomatoes, watermelon, peaches, spiced pecans with mozzarella, pea sprouts and basil drizzled with Vidalia onion vinaigrette. The flavors of each in season fruit are now at their peak and now is the time to enjoy a simple salad of summers bounty…
Simple pleasures in a warm Georgia summer week before school begins.