Audio By Carbonatix
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:
When news happens, Phoenix New Times is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.
PEACH & STRAWBERRY COBBLER
Makes 6 individual cobblers
Filling 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
Streusel topping 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:
GLACIER LETTUCE AND GRILLED PEACH SALAD Serves 6
1 pound glacier lettuce (or substitute arugula, miner’s lettuce or sorrel) 3 peaches 1/2 marcona almonds 30 sunflower sprouts
Slice and grill the peaches Let cool at room temperature on flat sheet Arrange all items on the plate as you like Drizzle the dressing over the salad
Dressing 1/2 cup orange juice 1 cup salad oil 1 lemon juiced salt & pepper 1/4 vanilla bean or 1 t vanilla paste
Combine all ingredients except the oil Slowly whisk in the oil
