Ginger-Peach Shortbread Cobbler and ICD!

Woo hoo! 

You cat lovers, 

today is...

 ~ International Cat Day ~

a day to recognize one of humanity's 

oldest and 

most beloved pets!

And here's Bucky stylin' for the occasion:

Bucky, Bubba's proud Tuxedo cat who loved to "dress up!"

Now, on to dessert for any occasion ...

Delicious!!!

First you have to take a whiff to determine if it’s sweetly fragrant, next you give it a little gentle squeeze; it shouldn’t be too hard, best if it’s soft to the squeeze, then remember that the color tells more about what variety it is than its ripeness. 

That’s the way I find the best peaches at the farmers’ market!

We’re in the swing of peach season here in the Midwest now, and they are juicy delicious and fragrant this summer.  

They’re great eaten fresh just as they are with all the sticky juice running down your chin and fingers.

But, when you want to gussy them up, here you go…

Southern Living did it again ~ published a recipe I couldn’t resist!

Any recipe that begins with 2 sticks of butter, and turbinado sugar has to be good!

 

Mom's biscuit cutter, older than dirt and well-used!

Forked Medallions

Turbinado sugar is “sugar in the raw,” made from pure cane sugar extract, very light brown, with a subtle molasses flavor, that's great in baked goods, barbecue sauces,  and in your morning cup of java.  

And, if you've never added fresh ginger to a dish, this is the recipe to start with.  

Peel the yellowish-pink peaches, encase them in gingered-syrup,  let them bubble away with a shortbread topping of unleavened cookies.

Ummm, mmm!

Oven ready goodness...

Just imagine how delicious this is...

You’re gonna’ want seconds!


Ginger-Peach Shortbread Cobbler  
Printable recipe

Ingredients:

1 cup butter, softened 

½ cup loosely packed light brown sugar
⅛ teaspoon kosher salt
2¼ cups, plus 3 tablespoons flour, divided
1 (½-inch) piece fresh ginger, peeled
¾ cup turbinado sugar, divided
7 to 9 medium-size peaches, peeled and halved
2 tablespoons lemon juice
1 large egg white, lightly beaten
2 teaspoons granulated sugar

Method:  

Preheat oven to 400˚.
Beat first 3 ingredients and 2¼ cups flour at medium speed with a heavy-duty electric stand mixer just until combined.
Place dough on a lightly floured surface, roll to ¼” thickness.
Cut about 14 rounds with a 2½” fluted round cutter.
Place rounds in a single layer on a baking sheet; cover and chill until ready to use.
Pulse ginger and ¼ cup turbaned sugar in a food processor 5-6 times or until well combined. 
Stir together ginger mixture and remaining ½ cup turbinado sugar in a large bowl.
Add lemon juice, peaches, and remaining 3 tablespoons flour, toss to coat.
Place peach halves, slightly overlapping in a greased (with butter) 10” cast-iron skillet, and pour any remaining juice over peaches.
Bake at 400˚ for 15 minutes.
Remove from oven, and nestle shortbread dough rounds among peaches.
Brush rounds with egg white, and sprinkle with granulated sugar.
Bake 17 to 20 minutes or until golden brown.
Serve warm or at  room temperature with a dollop of whipped cream or scoop of ice cream.


 

Enjoy!