Fruit Compote

1 ~ 14 oz can sliced peaches in 100% juice, do not drain
1 c fresh cherries, pitted and halved
1 cinnamon stick
Fresh ground nutmeg

Slice peaches into quarters. Place peaches with juice, cherries and cinnamon stick in medium saucepan over medium heat. Cook 10 to 12 minutes, stirring occasionally, until cherries are soft. Remove from heat and add fresh ground nutmeg. Stir and serve warm over pound cake or allow to cool completely and stir into plain greek yogurt.


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Sharon's Peach Cobbler

1 1/2 sticks butter, melted
1 c sugar plus 2 T* more for topping
1 c flour
1 1/2 t baking powder
1/4 t salt
approximately 1 c milk
1 ~24 oz can sliced peaches in heavy syrup, drained
Nutmeg and cinnamon to taste

Preheat oven to 350. Pour melted butter into 9x13 baking dish. In medium bowl combine the 1 c sugar, flour, baking powder and salt. Add enough milk to make batter slightly thinner than cake batter. Pour mixture over butter, do not mix. Distribute peaches evenly on batter. Sprinkle with remaining 2 T sugar and cinnamon and nutmeg to taste. Bake 45-55 minutes until desired brownness. Serve warm or at room temperature.

Chef's Note: *Although fresh peaches would be ideal, any type of canned peaches could be used in this recipe. Because I had peaches in heavy syrup, I greatly reduced the sugar topping from the original recipe. The sugar sprinkling can be adjusted up to 3/4 c depending on the sweetness of the peaches and your personal preference.


A big "thank you!" to Sara for posting her mother Sharon's simple and delicious recipe on her blog Stories and Food. One of my favorite breakfast foods is fruit cobbler, unfortunately this one won't last through the night.

Peach Cream Tart

Crust:
1 1/4 c flour
1/2 c (1 stick) butter~ softened
2 T sour cream

Filling:
5 1/2 c fresh peaches, peeled and sliced (or 44 oz canned no sugar added peaches~ drained)
3 egg yolks
3/4 c sour cream
3/4 c sugar
1/4 c flour

Glaze:
1/4 c plum or apple jelly~ warmed
1 T frozen lemonade concentrate


Preheat oven to 375.

To make crust, place flour, butter, and sour cream in food processor and pulse to combine. When formed in a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom. Bake 15 minutes, until crust is set but not browned. Cool while preparing filling.

Lower oven to 350.

To make filling, arrange peachs in overlapping circles on top of crust, until completely covered. Combine egg yolks, sour cream, sugar, and flour; beat until smooth. Pour over peaches.

Place tart pan on a baking sheet and bake for 1 hour, until custard is set and pale golden in color. Transfer tart pan to wire rack to cool.

To make glaze, combine jelly and lemonade concentrate. Spread with pastry brush over top of warm tart. When tart has cooled, remove side wall of pan.

Serve warm, at room temperature, or chilled.