Y’all, baked peaches are one of summer’s treasures.
Now believe you me, I know exactly how hard it is to find perfectly ripe, juicy, not-too-mushy peaches. In fact unless you live in Fredericksburg, Texas you probably have a hard time finding the perfect peach too. And if you’re one of those lucky people who finds perfect peaches all the time? Hats off to you…and please send some. Immediately.
The good news is that with this recipe you need under-ripe peaches that will better stand up to the baking process. I remember the first time we made baked or grilled peaches we carefully selected the perfect peach specimens at the store, took them home and washed them, cut them and removed the pits perfectly. ‘Twas picture-perfect…until we tried them and they were mushy and gross after being heated all the way through.
Consider this a pre-problem intervention and just go with the hard peaches. You’ll thank me later.
Consider this like little individual-serving peach cobblers if you will! We all know that mini or individual-sized means you can eat more, right? Unless you make 4 and there are 4 people enjoying them. Simple math always wins out in the end…so if you’re thinking you’ll want more (and you will) go ahead and double the recipe. The more the merrier!
- 2 peaches, under-ripened
- 1/2 stick butter, room temperature
- 1/2 cup sugar
- 1 egg white
- 1/2 tsp vanilla
- pinch of salt
- 1/3 tsp baking powder
- 1 cup + 1 Tbsp flour
Preheat oven to 350. Cut the peaches in half vertically (stem side up) and pry apart with your fingers. Be patient and be gentle at first – the peaches are not ripe and they won’t separate without a fight. Use a spoon to pull the pit of one side and place the peaches cut-side up on a baking sheet lined with parchment. Bake at 350 for 10 minutes. Meanwhile cream together the butter, sugar, egg white, vanilla and salt. Sift together the flour and baking powder then add to the wet ingredients. Refrigerate until the peaches have baked for about 10 minutes. Then divide the cookie mixture into quarters and drop one quarter of the dough on each peach half. Press down slightly so that the dough reaches all of the edges of the cut peach. Bake for another 20 minutes or so until the cookie dough on top is golden brown. Remove from the oven and let sit for about 5 minutes. Serve warm with ice cream or just by itself. Enjoy!
As a disclaimer I never said that these guys were going to be the most stunning peaches you ever tried, but I promise you they’ll be close to the tastiest! Unless of course you found that perfect peach.
Again, please send to me ASAP.
Leave a Reply