Fresh peaches are now available at your local farmers market and healthy grocery store chains. There are two main varieties of peaches you can buy, Clingstone -the flesh sticks to the stone, and Freestone -the stone is easily separated from the flesh.
To pick a ripe peach, use your fingertips to check the easily bruised flesh for a slight give. Also, look for even golden or creamy yellow color.
Since August is National Peach Month, we have the perfect warm-weather dessert recipe to share from Seaspice’s Executive Pastry Chef Jill Montinola – Peach Mango Cobbler.
Peach Mango Cobbler
Topping:
2 cups All purpose flour
1/3 cups Sugar
1 teaspoon Baking powder
¼ teaspoon Baking soda
½ teaspoon Salt
8 tablespoon Butter, frozen and cut small
1/2 cup Crème fraiche
1 Egg
½ cup Mango chips, cut small
Mix together the dry ingredients in a bowl.
Then slowly add the butter.
In a separate bowl, mix the crème fraiche and egg, then add to the dry ingredients and butter mix. Then add the mango chips.
Gather the dough together into a disc, wrap and let it rest in the cooler for at least 30 minutes.
Filling:
8 Peaches, peeled, no pit, sliced (Reminder: The Freestone variety’s stones separate more easily)
¼ cups Sugar
¼ cups Brown sugar
1 teaspoon Lemon juice
2 teaspoon Cornstarch
1 pinch Lavender, dried (optional)
Mix together.
Bake at 375F for 10 minutes.
Then drop the filling on top of the peaches, glaze with heavy cream and sugar.
Bake for 30 minutes.
Chef Jill’s Tips:
- Do not over mix the topping to maintain its crumbly texture
- Add your favorite spice in either the peach itself or the topping
- Serve the cobbler hot from the oven, drizzle with caramel and ice cream
Share, and enjoy! Or, if you rather let Chef Jill do the baking, visit Seaspice located at 422 NW North River Dr, Miami, FL 33128. For reservations or more information, visit: www.seaspicemiami.com