End of Summer Peaches

Hi All,
The end of summer has brought a wide array of delicious pecahes to the Farmer's Markets and people ask me what you can do with them for a wonderful dessert.
I have developed two peach desserts for you to try.

Peach and Blueberry Cobbler with Chantilly Cream
Serves 6

Ingredients
3 pounds ripe peaches, peeled, cored and sliced into 1/4 inch slices, about 6 peaches
1 pint blueberries
2/3 cup sugar plus 3 Tb.
2 Tb. lemon juice
½ tsp. vanilla
Topping:
1 ½ cups flour
¼ cup dark brown sugar, packed
1 Tb. baking powder
½ tsp. salt
½ tsp. cinnamon
5 Tb. butter, room temperature
1 egg, beaten
1/4 cup milk
1 Tb. vanilla
¼ tsp. cinnamon, for sprinkling
1 cup heavy cream, chilled
2 Tb. confectioners sugar

Procedure
1.Heat the oven to 400. Combine the peaches, peaches, 2/3 cup sugar, lemon and vanilla in a large bowl and mix well. Transfer to an 11 by 81/2 inch baking dish and bake for 20 minutes.

2.Meanwhile combine the flour, brown sugar, baking powder and cinnamon in a medium bowl. Cut the butter into the flour mixture until the mixture resembles coarse meal. Combine the egg, milk and vanilla in a small bowl. Make a well in the center of the bowl and add the milk mixture into the center. Mix the liquid in quickly being careful not to over-mix. Drop by tablespoonfuls onto the warm pears, covering the top completely. Sprinkle with the remaining 3 Tb. of sugar and cinnamon. Bake for 15 to 20 minutes until the top is golden brown.

3.Whip the cream in a cold bowl with the sugar until soft peaks form

4.Allow the cobbler to cool slightly and serve either warm or room temperature with the chantilly cream.



Flambéed Peaches with Honey and Raspberries
Serves 4

Ingredients
4 large ripe peaches, about 1 1/4 pounds
2 pints raspberries, rinsed
3 Tb. confectioner's sugar
1 Tb. lemon juice
1/2 tsp. vanilla
1/4 cup plus 2 Tb honey
4 Tb. butter
1/3 cup cognac or rum
1 pint vanilla ice cream
Mint sprigs, garnish

Procedure
1 Blanch the peaches in boiling water for 2 minutes. Transfer to a plate to cool.
2 Peel the peaches and then cut in half. Remove the pits.
3 Process 1/2 of the berries with the confectioner’s sugar, lemon and vanilla until smooth. Strain thru a sieve and then refrigerate.
4 In a large skillet combine the honey and butter and cook over high heat, stirring until smooth. Add the peaches and turn to coat. Cook about 3 to 4 minutes.
5 Heat the cognac in a small skillet until hot and then tilt toward the flame. Shake the pan back and forth and then pour over the peaches, shake the skillet until the flame subsides.
6 Place a scoop of ice cream in a serving bowl, top with a couple of peach halves and spoon some of the puree over. Garnish with the remaining berries and mint.