By now you’re probably wondering what the heck to do with all those leftover peaches, that is if you really did purchase an entire peck to make my previously posted Sour Cream Peach Pie. Never fear! I have yet another outstanding summertime peach recipe for your eating pleasure.
***Disclaimer: Personally I despise going online for a recipe, finding one on someone’s website and then having to wade through a four page dissertation on everything past, present and future concerning their kids, kin and kritters. Just give me the damn recipe and let me get on with my life!
That said, I do have to explain Mike McCormick and his Peach Cobbler recipe. Mike was an outstanding television reporter and anchorman for the local NBC affiliate, WYFF who was tragically killed along with photojournalist Aaron Smeltzer, Memorial Day weekend 2018 when a tree fell on their SUV while on assignment in North Carolina.
Along with his love of broadcasting, Mike was also quite the amateur chef, always taking advantage of the local Upstate offerings…I like to say he was “farm to table before farm to table was cool.” The following was his personal take on a true Southern staple, a piping hot made with fresh peaches peach cobbler topped with the best vanilla ice cream money can buy.
Make and enjoy in good health. I know Mike would be both proud, happy and humble to know that a small part of his legacy as a foodie lives on.
1 tin of Sister Schubert Parker House Rolls 6 large fresh peaches, peeled, pitted and sliced 1/4 cup light brown sugar 1/4 cup plus 1 TB white sugar 1/2 tsp ground ginger 1/2 tsp salt 1/2 tsp cinnamon 4 TB unsalted butter Preheat oven to 350 Thaw the rolls in the fridge about 30 minutes then slice in half horizontally. (I found it's easier to slice each individual roll rather than try to slice the entire package. I never can get it sliced evenly.) Put the rolls back in the bag and then back in the fridge while you mix the other ingredients. Combine peaches, ginger, sale, 1/4 cup brown sugar and 2 TB white sugar. Melt the butter. Mix the remaining white sugar with cinnamon. Brush bottom of rolls with 2 TB melted butter and sprinkle with about half of the cinnamon sugar. Dump peaches on top the rolls and put the top rolls back on. Brush top rolls with rest of butter then sprinkle remainder of the cinnamon sugar. Place tin on cookie sheet and bake for 20 minutes. Cover with foil and bake for another 10 minutes. If not eaten within a day or two the bottom layer of rolls will get soggy. I've thought about perhaps baking just the bottom layer about 10 minutes before coating with butter and cinnamon sugar to see if that keeps them firmer, but haven't done it yet, so try at your own risk. Top with real vanilla ice cream or whipped cream and enjoy warm out of oven.