The Georgia Peach

Who does not enjoy the taste of a fresh sliced peach either as an accompaniment to breakfast, midday snack or in a delicious peach cobbler dessert?

There are many varieties of peaches in the Southeast. Most of us lean toward the Alabama Chilton County or the South Carolina Alberta peach as our favorite variety. We often overlook the many varieties of Georgia peaches. I am sad to say I have been among these many folks....until this summer. Georgia peaches start coming into season mid to late June and last through mid-August. Jake's Produce experienced 5 different varieties of Georgia peaches this summer...all ranging from red, white and yellow meat peaches. The favorite charateristics of all these peaches were their being freestone and juicy sweet. Unlike the South Carolina Alberta peach, most Georgia peaches are smaller in size similiar to the Alabama Chilton variety.

A few fortunate folks are still enjoying the Georgia Flame Prince peach this week. Most others are selecting from the South Carolina varieties still available for the next couple weeks.

Here is a quick, simple Peach Cobbler recipe to help you enjoy your peaches today or tomorrow.

List of Ingredients:

4 cups Peaches (apx 8 medium), peeled and sliced

2 cups Sugar, divided (suggestion: substitute 1 cup white sugar for brown in batter)

1/2 cup Water (suggestion: substitue for peach nectar)

8 Tbl Butter

1 1/2 cup Flour

1 1/2 cup Milk

Sprinkle of Cinnamon (optional)

Directions:

Preheat oven 350 degrees.

Combine peaches, 1 cup sugar, water in sauce pan. Mix well. Bring to boil. Turn heat to low and simmer 10 minutes. Remove from heat.

Place butter in 3 quart casserole dish and place in oven. Mix remaining ingredients (sugar, flour, milk) slowly to prevent clumping. Pour mixture over melted butter. Spoon peaches and liquid over batter, DO NOT stir. Sprinkle cinnamon over top and bake 30-45 minutes until brown on top.

Hint: Peel and slice peaches in advance...placing 4 cup portions into quart bags for most recipes.

Written by: Lisa @ Jake's Produce