Make Something Peachy
Each summer I hope that someone passing through Campbell, Missouri, or heading over to Eckert’s, or Peach Tree Farm (Columbia) will bring me peaches from those wonderful orchards. No luck this year. I’ve been getting them from Kirkwood Farmers’ Market.
The supply is slowing down, so if you’re a peach cobbler enthusiast—as I am—it’s time to cook up the final fresh cobblers of the season. (I could freeze some, but my freezer is already running at capacity.)
When I think of Peach Cobbler, this is the dessert I imagine scooping onto my plate after a late evening cookout.
On the Other Hand . . .
I wonder. . . should I make my tried and true Peach Blueberry Cobbler or a Peach Pie, the one with the lattice work and jigger of bourbon? Hmm. . . maybe both.
Typically, a peach pie is flavored with a bit of nutmeg and cinnamon. But this much-touted recipe from cookbook writer and pastry chef Zoe Francois gets its kick from a 1/4 cup of booze!. Sarah Carey, who runs Martha Stewart’s test kitchen, called it “one of the best pies I’ve ever made!”
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