I've been obsessed with peaches this summer. It must be a good year for them!
One day on Facebook, my daughter saw the mini peach cobblers made in a muffin pan. So we made that and it was as good as that basic peach cobbler recipe is. You know, the one with milk, flour and sugar combined and poured over the butter in the pan...yeah. I can't find the link now or I would show you. Anyway, don't do this unless you enjoy cleaning those 12 muffin holes. Takes about as long as making the cobbler!
In the midst of the kitchen remodel, I rediscovered a couple of cookbooks. So I tried one of the cobblers in there, hoping to recreate the crispy crust peach cobbler we had back in the school cafeteria. It turned out just ok.
But I love the Simple Peach Sorbet that I ran across in the Southern Living Homestyle cookbook. Only 3 simple ingredients! It's a great way to finish off those peaches that are getting ripe.
Simple Peach Sorbet
4 or 5 fresh ripe peaches, peeled and chopped
3/4 cup sugar
1 tsp. fresh lemon juice
1) Process in a blender until smooth, stopping to scape down the sides. Pour mixture into a pan. Cover and freeze 3 hours or until firm.
2) Remove the pan from freezer, let stand 10 minutes. Break frozen mixture into chunks and process again until smooth and serve.
In step 2, after letting it stand long enough to scoop it out of the pan, I skip the rest of that step and just eat it.
Yummy! Now gotta go join Jamie, she's having a peachy party and Michelle's always having a potluck!