Peach-Brandy Cobbler

-Preheat your oven to 375 degrees.

-Butter an 8-inch baking dish.

-Slice up about 5-8 peaches.

-Toss the fruit with ½ cup sugar and ¼ cup brandy.

-Spread the peaches in the buttered baking dish.

-In the bowl of a food processor, combine the following:

½ cup flour

½ cup sugar

½ tsp baking powder

A pinch of salt

-Pulse once or twice.

-Add 4 TBS cold butter cut into bits and ¼ cup sour cream or yogurt and process for 10 seconds.

-By hand, mix in 1 egg and ½ tsp vanilla.

-Drop this mixture on to the fruit by TBS, do not spread it out.

-Bake until golden yellow and just starting to brown, 35 and 45 minutes.

-Serve immediately with a dollop of whip cream or ice cream.


Peach and Burrata Salad with Basil and Balsamic Honey

This really may be the best salad on the planet! Burrata are fresh mozzarella balls that are filled with a blend of cream and mozzarella.

-Add 2 TBS Balsamic vinegar and 1 TBS honey to a small saucepan.

-Cook over medium low heat stirring often until it reduces by more then half.

-Toast 3 TBS pine nuts over medium low heat for 4-5 minutes until lightly toasted.

-Cut 1 container of Burrata cheese into bite size pieces.

-Spread out on a serving platter as best as possible.

-Slice 2-3 peaches into thin wedges and place on top of the Burrata.

-Take 10 large basil leaves and place one on top of the other in a stack.

-Roll up and then cut into thin strips.

-Sprinkle the basil over the peaches along with the toasted pine nuts and a TBS of good extra virgin olive oil.

-Then spoon the Balsamic honey over top and serve (or hide in a closet and eat it all yourself!).