Peaches in Cinnamon Syrup

peeled peaches5 lbs peaches, peeled and sliced into wedges
1/2 cup brown sugar
1 cinnamon stick
1/2 tsp ground nutmeg
1/8 tsp cloves
1/4 tsp allspice
2 tsp cinnamon

Bring a large pot of water to boil.  Prepare a second pot of ice water.  Score the bottom of the peaches and add, in batches, to the boiling water.  Boil the peaches for 30 seconds and immediately place in the pot of ice water.  When cool, peel (the skin should easily come off).  Slice the peeled peaches.

Combine the peaches with the remaining ingredients in another pot.  Bring to a simmer over medium heat and cook for 5 minutes.  The peaches should be soft, but not mushy.  Allow the peaches to cool completely in the syrup.

Recipe variations:

Peaches in Vanilla Syrup: replace the brown sugar with white sugar.  Instead of the spices, add 1 vanilla bean before you cook the peaches.  After the peaches have completely cooled, take a sharp knife and scrape the inside of the vanilla bean.

Peaches in Maple Syrup: Replace the brown sugar with maple sugar.  Proceed as directed.

Recipe notes:  These peaches are delicious alone, over ice cream, or with yogurt and granola.  They freeze beautifully (which is always good in the middle of the winter when you crave a little bit of summer).  Also, these peaches are not overly sweet--if you prefer sweeter cooked peaches, add additional sugar.

Rhubarb Cobbler (adapted from King Arthur Flour Cookbook)

For the Filling:Mixing the filling and the topping

3 Lbs Rhubarb, peeled and diced

2 Quarts Strawberries, sliced

2 Tbs corn starch

2/3 cup brown sugar

2/3 cup white sugar

For the Biscuit topping:

2 1/3 cups (11 1/3 oz) flourSpoon the topping onto the filling

3/4 tsp baking soda

1 1/2 tsp cream of tartar

2 Tbs sugar

4 Tbs cold butter (1/2 stick, 2 oz)

3/4 cup (6 oz) buttermilk

1 large egg

Its ready when it is goldenPreheat the oven to 350.  Mix together Rhubarb, Strawberries, sugars, and corn starch in a 9 x 13 inch baking dish.  Allow to rest while you mix the topping.  Mix the dry ingredients and work in butter until you form a crumbly mixture.  In a separate bowl, mix the buttermilk and the egg.  Fold the liquid into the try ingredients just until mixed (do not over mix or else the biscuits will be tough)! Spoon biscuit batter over filling and place into oven.  Bake for 45 minutes or until the topping turns a golden brown.  Serve warm (or cold) with ice cream and enjoy!

Recipe Notes:  The original recipe calls for less fruit, but I prefer a higher fruit to topping ratio.  If you had more fruit, add more cornstarch (this will prevent the filling from being too runny) and possibly more sugar.  Rhubarb is extremely sour.  If you are using all strawberries or other sweeter fruits decrease the amount of sugar.

 You don't have to lick the bowl clean, but enjoy!