Recently, when we were at the shack, we spotted a neighbour's peach tree groaning with fruit. The house had the slight air of temporary abandonment, and we took this as a good indication that if we didn't remove some peaches then the local bird population would.
Using my hat, The Absolute Gent braved the fence and (fortunately zero) onlookers and rescued a collection of small, hard peaches from the trees' gnarled branches.
They were disappointing table fruits. I cooked a handful on the stove in sugared water, which were delicious with cream. The rest came home with us and nestled in my glass compote stand, waiting for inspiration.
Today is a wild and stormy day; that wonderful Autumn weather when it's not really very cold, but it's fun to walk in the wind and get a bit wet when the showers arrive. It's a small relief for our drought worn gardens and paddocks.
And it's the perfect day to eat Peach Cobbler:
100 grammes unsalted butter
1 cup white sugar
1 cup self raising flour
3/4 cup milk
3 cups sliced fresh peaches
1/2 cup brown sugar
Warm your oven up to 170 C. Wash and slice your peaches. I took the skins off, but it was jolly time consuming, so I probably wouldn't bother next time. The slices may be as thick or as thin as you like.
Melt the butter until nutty brown, but avoid burning it. Pour this onto the bottom of a baking dish. I used a lasagna dish (without the lasagna).
Mix the white sugar, flour and milk together. You may like to add ground cinnamon or nutmeg to this stage; I didn't, because I don't care for either. Scoop the wickedly lickable mix on to the butter. Don't worry if it isn't entirely evenly spread. If you have to lick the bowl it's only to be expected.
Randomly plop the peaches on top and scatter with the brown sugar.
The cobbler will be cooked in about 40 minutes or so. You will find a hedonistic buttery cake like substance hugging your sweet little peaches when done.
Eat with dollops of whipped cream or a good vanilla ice cream.