In keeping with the whole Tuesday Tutorial theme, I thought I’d share this wonderful peach recipe with you from my friend Laura. Laura is one of my besties and she is a fantastic cook. Every couple of weeks, Laura and I do our food shopping together (to save on gas) and we go to the local orchard, Trader Joe’s, the local food co-op and Target. On our trips, I love to hear about all the stuff she makes, so I asked her if she’d like to do a foodie column on Indie Fixx. She jumped at the idea, and so periodically, I will be sharing Laura’s recipes with you for the column called ‘What’s So Indie About Food’.
This first one uses peaches from our local orchard that we picked up together.
If you have a recipe that you’d like to share, drop me a line.
by guest contributor Laura Cochran
I LOVE food. Whether it’s growing it, cooking it, eating it, or sharing it with friends, there’s almost nothing in my life that I find more satisfying. What’s so indie about food? With a little devotion, you can convert lots of the food in your life to food that sustains local business, is great for the planet, and deliciously sustaining to your super-indie self.
This week, I’m celebrating the beginning of peach and apricot season. The peaches came from family owned Milburn Orchards and the apricots are from my local CSA, Calvert Farm.
Here goes, let us know how your batch turns out!
Downside-Up Spiced Peach Pots
4 Ramekins (or other small, ovenable, cooking pot)
3 Tbsp unsalted butter
1 Large peach; peeled, and divided into 12 sections (cut in quarters, then divide each quarter into 3 sections)
1 Large Apricot (or 2 smaller ones); peeled, and divided into 8 sections
1 Tbsp Cinnamon
1 tsp Cardamom
½ cup Flour
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/3 cup sugar
1/4 cup of brown sugar
¼ cup buttermilk
¼ cup plain kefir (or peach flavor if you can find it!)
½ tsp vanilla extract
1. Preheat oven to 375۫.
2. Separate the butter into 2 and 1 Tbsp portions. Set aside 1 Tbsp.
3. Equally divide the 2 Tbsp portion into each ramekin, laying the butter as flat as possible. Divide the brown sugar into 4 equal portions as well, and sprinkle each portion into the bottom of the ramekin.
4. Arrange three slices of peach and 2 slices of apricot in each ramekin, so that the curves of the fruit conform to the curve of the dish.
5. Combine cinnamon, allspice, and cardamom well. Sprinkle equal parts of the mixture over the fruit in each ramekin.
6. Combine the flour, baking soda, baking powder, and salt in a medium bowl.
7. Melt the remaining 1 Tbsp of butter. In another medium bowl, combine sugar, buttermilk, kefir, vanilla extract, and melted butter.
8. Pour the wet ingredients over the dry ingredients, and using a spoon mix them just enough to combine. DO NOT OVER MIX. There will be lumps, and that’s okay.
9. Pour the lumpy batter equally into each ramekin.
10. Put the ramekins onto a baking sheet and into the preheated oven. Bake for about 20 minutes, or until the top of the cake is golden-brown.
11. Remove from the oven, let sit for 5-10 minutes. When slightly cooled, run a knife around the edge of the ramekin and flip onto a plate. If you’re feeling festive, add a cherry on top. Eat them right away!
12. You can also let them cool a little longer, and serve them in their pots without flipping them. You pick!
About the contributor: In addition to being a student, Laura Cochran is also a cooking goddess extraordinaire. I will be sharing Laura’s baking & cooking concoctions periodically on Indie Fixx for the column called ‘What’s So Indie About Food’.