Monday, August 20, 2012

Peach Cobbler, Peach BBQ Sauce, & Roasted Peach Cupcakes with Vanilla Buttercream

The month of August is National Peach month! This holiday is for honoring and enjoying the great flavor of juicy peaches! So go get yourself a few. Eat them right off the tree, sliced in cream, make peach cobbler with ice cream or you can even blend them in delicious slushies. It doesn't matter how you eat them just as long as during this month you celebrate National Peach month by eating them in as many ways as you can think of.  The peach recipes I've included below should be helpful in getting you started. Enjoy!

Fresh Peach Cobbler

1/2 cup unsalted butter

1 cup all-purpose flour
1 1/2 cups sugar, divided into 3/4 cup each
1 tbsp. baking powder
1/4 tsp. kosher salt
1 cup milk
4 cups (about 4 large) fresh yellow peaches, cut into slices
1 tbsp. fresh lemon juice
1/4 tsp. lemon zest
1/4 tsp. cinnamon
1/8 tsp. nutmeg


Preheat oven to 375 degrees.
Melt butter in a large baking dish or dutch oven.
Combine flour, 3/4 cup sugar, baking powder and kosher salt in a medium bowl. Add milk and stir just until dry ingredients are incorporated. Without stirring, pour batter over melted butter.
Heat remaining 3/4 cup sugar, fresh peach slices, lemon juice, lemon zest, cinnamon and nutmeg over medium-high heat, stirring constantly. Cook until sugar has melted and all ingredients are fully mixed. Without stirring, pour the peach mixture over the batter. Don’t worry: the crust will form over the peaches during baking. Sprinkle cobbler crust with additional cinnamon or nutmeg, if desired.
Bake cobbler for 40-45 minutes or until golden brown. Serve cobbler along with vanilla ice cream, if desired.

Peach Barbecue Sauce


1/2 cup olive oil

1 onion, chopped
1 large clove garlic, chopped
1 lb (16 oz) of canned or fresh soft & ripe peaches
1 ripe tomato, quartered
1 tsp. lemon zest
Juice of 1 lemon (about 1/4 cup)
3 Tbsp Spicy Mustard
2 tsp. paprika
3/4 cup water
3/4 cup ketchup
1 tbsp. Sorghum (or molasses)


In a large skillet, heat olive oil on medium-high heat; stir in onion & garlic, and saute till translucent, about 5-10 minutes. Next, add in the rest of the ingredients and bring to a boil for about 3 minutes. Turn down heat and simmer for 20-30 minutes, stirring occasionally. Turn off burner and carefully transfer ingredients to a blender or food processor and puree till smooth. Next, either transfer sauce back to pan to continue to simmer or set aside for later use.

If using on chicken, baste the sauce on during the last 5-10 minutes of grilling, this is so the natural sugars won’t burn up your chicken.

Roasted Peach Cupcakes with Vanilla Buttercream


6 semi-ripe peaches
1/2 cup butter softened
1 cup sugar
2 larges eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup Unbleached all purpose flour
1/2 cup buttermilk
1/2 cup butter softened
2 1/2 cups powdered sugar
2-4 tablespoons heavy cream

Preheat oven to 400˚ and cover a sheet tray in parchment paper.

Peel the peaches and dice in 1/2″ pieces. Play on sheet tray and bake for 25-30 minutes or until peaches become soft and are just beginning to brown. Remove from oven and let cool.
Lower oven to 350˚.
In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in eggs and vanilla, continue to beat (I use the whisk attachment on my kitchen aid) until incorporated, scrapping down as needed. Add 1/3 of the dry ingredients followed by half of the milk. Beat until just combined. Scrap down sides and repeat. Add remaining dry ingredients and mix until batter is combined- don’t over mix. Fold in roasted peaches.
Divide batter into 12 cupcakes and bake for 18-20 minutes or until cupcake springs back when pressed. Remove from pan and let cool.
Once cupcakes are cool, beat butter (with a paddle attachment) until soft. Add powdered sugar 1/2 cup at a time. Once frosting starts to come together, add in cream as needed to achieve a spreadable consistency (you don’t want the butter cream too soft or too firm.) Pipe onto cupcakes or smear on with a knife.

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