Easy Peach, Passionfruit & Honey Cobbler
Recently I was talking to my 12 year old Patrick on the phone and I mentioned it was National Strawberry Shortcake Day. Patrick thought that was a wonderful holiday and later his mother told me he insisted they go to the store and get the stuff to make one. Good for Patrick! In my opinion fruit, especially the fruits of summer, is the best food there is. My personal preference for most fruit is to eat it fresh from the bush/vine/tree/etc. But there are some outrageously good recipes out there for using fruit.
Our friend Tinky Weisblat recently posted a recipe for dark chocolate and rhubarb brownies
on her blog. That sounds utterly outrageously delicious to me! And the King Arthur Flour blog featured a recipe for peach, dried apricot and raspberry pie
. OMG! What an idea!
It's hard to go wrong with peaches. They combine deliciously with nearly any fruit. One of my favorite combinations is peaches, blackberries and rhubarb. I once made a pandowdy similar to the Caramel Peachy-Pear Pandowdy in my cookbook
substituting 3 c. of rhubarb and blackberries for the pears and it was delicious.
If you want a little bit of heaven pick up 2 passionfruits the next time you buy fresh peaches. Passionfruit combines deliciously with fresh peaches and no one will forget the taste of this: Peach, Passionfruit & Honey Cobbler
You will need a package of puff pastry, 3 lbs. of peaches, and 2 passionfruits.
Peel and slice 3 lbs of fresh peaches. Toss peaches with ¼ c. cornstarch and 2 tbsp. quick-cooking tapioca. Split open the 2 passionfruits and scoop out the fruit. Add it to the peaches. Place the fruit in a deep, square casserole dish. In a heavy saucepan place 2/3 c. sugar, 1/3 c. good butter and 2 tbsp. honey. Simmer together until well blended and smooth. Pour over the peaches. Cover with puff pastry. Drizzle another tablespoon of honey over the pastry. Bake at 450° for 15 mins. then reduce heat to 350° and bake for another 40-45 mins.