Productive Leaders

Ph.D., CSP, CDR, US Navy Ret.,
CPAE Speaker Hall of Fame

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Fresh Palisades Peaches!!!! They are so juicy and delicious fresh from the farm, but they also fabulous as a dessert, tucked nicely under a cobbler crust. (My friend Deborah Hoskins went peach shopping two weeks ago and she put the cobbler idea into my head for the season. ) Fresh Peach Cobbler 4 large fresh peaches 1 cup butter 1 cup sugar 1 cup flour sprinkle of cinnamon Plop fresh peaches into boiling water for about 45 seconds. Remove them quickly and dunk them into cold water. Then drain and cool a few minutes. The skin should peel right off with very little lost fruit. Cut into quarters. Remove pit and any hard parts, and slice. Sprinkle with ¼ cup of the sugar and spread in 8 x 8 pan. Sprinkle with a dash or two if cinnamon, if desired. (Large pie pan works well too.) Melt butter. Stir in flour and sugar. It will be sticky and crumbly. Spread over peaches. Bake at 350 for 45 minutes or until browned on top. Serve with fresh whipped cream or vanilla ice cream.


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