This evening we had been invited to a friend's house for dinner and I offered to bring dessert.  Jersey peaches are now in the market, so I decided to make a peach cobbler. Since I was short on time today, I stopped at Matt's Farm Market to pick up the peaches ($1.79/lb).

​The peach cobbler recipe is from the September 1999 issue of Gourmet magazine. It requires just your pantry basics. I did tweak the recipe by adding some freshly ground nutmeg, about a 1/2 teaspoon of cinnamon and a pinch of salt to the peaches to highlight their flavor. I also picked up a pint of vanilla ice cream to go on top. 

My friend made clams oreganata as an appetizer. I've never made them before and they were delicious; they even had a bit of a kick to them. Our main course was  linguine and white clam sauce, which  is a nice change from the red sauce. It was nice and light summertime meal.  She also served a toss salad with a citrus vinaigrette. Eccellente la mia amica!

​Peach Cobbler
Gourmet Magazine, September 1999
 
Active Time: 20 minutes
Total Time: 45 minutes
Serves: 4
 
6 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch

For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
 
 
Cook Peaches:
  1. Preheat oven to 425°F.
  2. Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.
 
Make topping while peaches bake:
  1. Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
  2. Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)