I'm not much of a baker but cobbler is something I can handle. My go-to recipe comes from The New Basics by Lukins & Rosso. I used this last year for peaches instead of pears and it was perfect. The dough is more like a biscuit dough so it paired well with the abundant sweetness of the peaches.
Peach & Ginger CobblerSince I have some fresh tomatoes from my patio garden I really want to make some kind of salsa. I've found some good sounding recipes to inspire me.
Adapted from the Pear & Ginger Cobbler recipe in The New Basics, p.689.
8 ripe peaches, peeled, cored, and cut into 1/4 inch thick slices
1 1/2 tblsp grated fresh ginger, or more to taste
1/2 cup plus 3 tblsp sugar
1 tblsp fresh lemon juice
finely grated zest of 1/2 lemon
2 cups all-purpose flour
pinch of salt
1 tblsp baking powder
2 tblsp unsalted butter
1/3 cup solid vegetable shortening
1/3 cup milk
Preheat oven to 425. Butter a large 9x14 baking dish or casserole.
Combine peaches, ginger, 1/2 cup sugar, lemon juice, and zest in a large bowl. Toss to combine and spoon into the baking dish.
In another bowl combine the flour, salt, baking powder, and 1 tblsp of sugar. Work the butter and shortening in with a pastry blender, 2 knives or your fingertips until the mixture resembles coarse crumbs. Lightly beat the egg and milt together and slowly stir into the mixture. Knead lightly, sprinkling on more flour as needed to form a smooth, not sticky, dough.
Break off portions of the dough and scatter them on top of the fruit mixture, pressing slightly and flattening the dough. Cover the entire surface with the dough pieces to give a "cobbled" effect.
Sprinkle the remaining 2 tblsp of sugar over the dough and bake until well browned, 35-45 minutes. Serve immediately.
Fresh Peach SalsaOr, for a hit of smoky heat, I do have chipotles in adobo in the pantry. This looks good although I would probably add a couple of diced tomatoes:
From Taste of Home
4 medium peaches, peeled and pitted
2 large tomatoes, cut into wedges and seeded
1/2 sweet onion, cut into wedges
1/2 cup fresh cilantro leaves
2 garlic cloves, peeled and crushed
2 cans (4 ounces each) chopped green chilies
4 teaspoons cider vinegar
1 teaspoon lime juice
1/4 teaspoon pepper
Baked tortilla chip scoops
In a food processor, combine the first five ingredients; cover and pulse until coarsely chopped. Add the chilies, vinegar, lime juice and pepper; cover and pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips.
Peach Chipotle SalsaThis Tomato, Peach and Basil Salad looks tasty too!
3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice
1/4 cup red onion, finely diced (about 1/2 small onion)
2 tablespoons canned chipotle chiles in adobo, minced
1/4 cup fresh lime juice
1/4 cup fresh cilantro, chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
In medium bowl, toss together all ingredients. Transfer to serving dish and set aside.
Then there's grilling. Grilled peaches are wonderful!
Grilled Peach Salad with Buffalo Mozzarella & Arugula
from Farmhouse Delivery Blog
6 peaches, cut in half and pitted
3-4 large handfuls arugula, washed and dried
1 small red onion, slivered
5 oz. buffalo mozarella or other fresh mozzarella, torn into bite-size pieces
4 Tbs. white balsamic vinegar
2 tsp. honey
2 tsp. dijon or whole grain mustard
2 Tbs. minced chives
1/3 c. olive oil
2 Tbs. creme fraiche or 1 Tbs. heavy cream
Light a fire in grill and let it burn down to med-hot. I like to build the fire on one side of the grill so I can move things around to different temperatures. Lightly salt the cut sides of the peaches, drizzle very lightly with olive oil and place cut side down on the grill. When the peaches are charred and just beginning to soften, remove them to a platter and set aside. Make the dressing: place vinegar, honey, mustard and chives in a small bowl. While whisking constantly, slowly drizzle in olive oil until emulsified. Whisk in the creme fraiche or cream. Toss arugula and onion with vinaigrette and place on serving platter or dish. Nestle peaches and mozzarella amongst greens and drizzle with a little more dressing. Sprinkle with coarse sea salt and serve.