Justin Beckett's Recipes for Grilled Peach Salad and Peach Cobbler
Andre Pielage You went to Schnepf Farms this weekend? Don't worry, we've got you (and your peaches) covered.
Okay, so you took Chow Bella's advice and went out to a local farm to pick some peaches. Now you've got a crap-ton of them, they're getting softer by the minute and you'd like to use 'em before you lose 'em.
Enter chef-owner Justin Beckett of Beckett's Table, who has graciously provided us with two recipes to make use of early summer's sweet peach crop. The first is for a dough-less (and therefore failsafe) peach and strawberry cobbler. The second -- a green salad perked up with grilled peaches.
Not up to cooking but hungry for juicy peaches? Visit Beckett's Table and get your fill of them. Once Restaurant Week is over (May 27), Beckett will be bringing in five crates of peaches for the next five weeks. It's going to be a veritable peachapalooza in there.
But if you're psyched to make something at home and pronto, read on:
courtesy of Beckett's table Peach & strawberry cobbler.
PEACH & STRAWBERRY COBBLER
Makes 6 individual cobblers
6 peaches (sliced and pit removed)
20 large strawberries
1/4 cup honey
1/2 lemon zest
1/2 orange zest
1 cup peach liqueur
Slice all peaches
Clean and trim all strawberries
Place in large pot with remaining ingredients
Cook till slightly wilted
Scoop into crocks
2 cups oats
1/2 cup chopped cold butter
1 cup brown sugar
1 t cinnamon
2 T honey
1/2 cup chopped almonds
1 cup flour
1 T baking powder
Place all ingredients into a mixing bowl and mix to a large crumble
Top the peach mixture in the crocks with the streusel
Bake for 40 minutes at 350 with a low or no fan
Remove and let cool slightly
Top with your favorite flavor of ice cream
And now for the salad: