Saturday, September 12, 2009
an epic year for Palisade peaches...
Lucky Colorado people got a good mouthful of peach this summer. I was blessed to have two peachy dishes prepared for me: A grilled peach salad Sarah made, and a peach cobbler a la Rose. I'm talkin' a little bit of heaven on earth, here.
Peach and Arugula Salad
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
1/4 teaspoon salt (preferably sea salt)
3 tablespoons extra-virgin olive oil
4 firm-ripe peaches (1 1/2 lb total)
24 thin slices pancetta (Italian unsmoked cured bacon; 1 1/4 lb)
2 tablespoons olive oil
6 oz baby arugula (6 cups)
2 1/2 oz finely crumbled ricotta salata (1/2 cup)
Coarsely ground black pepper to taste
Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.
Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water. Peel peaches and cut each into 6 wedges, then unroll pancetta slices and wrap one slice around each wedge, overlapping ends of pancetta. Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook peaches in 2 batches, turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch. Transfer to a plate and keep warm, covered loosely with foil.
Divide arugula and warm pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.
• Dressing can be made 1 hour ahead and kept, covered, at room temperature. • Peaches can be peeled, tossed with an additional teaspoon lemon juice, and wrapped with pancetta 1 hour ahead. Keep chilled, covered with plastic wrap. *Available at Italian markets, cheese shops, and specialty foods shops.
from -- Gourmet
Paula Deen's Peach Cobbler
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
Posted by Linda Collison at 4:57 PM