Sweet

We had company the other nite for dinner...........friends were leaving so I made a pork roast with all the trimmings, nothing special just the carrots, onions and potatoes. What I liked the best was the gravy I made from the juice, quite tasty with the addition of the smokey paprika I rubbed on the roast.

But this post is not about the main meal it's about my new favorite desert or should I say desert addition. It was a bit too warm to bake a pie or a cake. And given the time of year and the great fruit that abounds in this area at
least.

Peaches are at the top of my list with a few blueberries and raspberries added as well as some toasted pecan pieces added after a drizzle of this delectable sweetened condensed milk. I just recently found this product and was quite pleased with the fact it is not as heavy sweet like the sweetened condensed milk I have been using for many, many years.
The wonderful locally grown peaches are spectacular, added to the peaches were some dried cranberries and some toasted sliced almonds.


Next up using this to make my key lime pie recipe..............that will be the real test I'm thinking.

Ever start dinner with dessert?

No, me either but here I'm going to start my Labor Day BBQ meal post with my dessert, peach cobbler. I found this fresh peaches and a yummy tender topping made with buttermilk cobbler on Food Network.

This was served after a killer meal of smoked pork, broccoli salad, baked beans, and a few great appetizers. All will appear on future posts but lets get at that peach cobbler, shall we?

Peach Cobbler
It says it serves 6-8 but I doubled it and served 8; maybe we're pigs.

Cobbler filling:
4 cups peeled and sliced fresh peaches
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour

Cobbler crust:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk

1 tablespoon brown sugar, for topping.

Preheat over 425 degrees.

Butter a 1 1/2 quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla and flour. Mix gently and spread evenly again. Bake for 10 minutes.

Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or you fingers, to make the texture like course crumbs. Add buttermilk and stir to form a soft dough.

Remove fruit from oven and drop rounded spoons full of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with ice cream or whipped cream.

Cooking the peaches for ten minutes before putting on the topping made it so very light and I think kept it from being "doughy" underneath. It was a little bit of heaven floating down to my kitchen.

Last picture? Only one piece left.

Peaches!

Another reason to love summer is our peaches. We get them all the month of August from local farms and they are yummy. I buy just a few each week so I have them on hand for fruit smoothies. My beloved enjoys that for breakfast when he knows it's going to be a hot morning.

The other night I had guests and wanted a light bit of sweet for dessert. Grilled Peaches sounded good so here's what I did:

• beat together some heavy cream and mascarpone cheese
• pealed and cut it half some fresh peaches
• lightly oiled with canola oil both sides of the fruit
• grilled on a hot grill for about two or three minutes a side--don't move them you want those wonderful grill marks
• sliced some pound cake and assembled the dessert

I decided I could have even done without the pound cake and just a dollop of whipped cheese on the bottom and top. This was quite tasty, light and a great end to a meal.