Early July in Albemarle County, the orchard heritage of our region is abound with the sweet flavor of peaches. This is my favorite way to prepare them!
THE ULTIMATE PEACHES AND CREAM RECIPE:
8 each perfectly ripe peaches, yellow or white (cut in half and pit removed)
2 cup Barboursville Vineyards Malvaxia wine
½ cup sugar
2 cups crumb topping (recipe follows)
Preheat an oven to 350 degrees F
Combine wine and sugar in a pan and reduce by 30%
Transfer wine and sugar reduction into a baking dish that will fit the peaches (that you've cut in half) snuggly….
Place the peaches into the slightly reduced wine.
Spread the crumb over top the peaches and place into the oven for 30 to 40 minutes.
Remove from the oven and allow to cool.
For the crumb topping:
2 ½ cups all-purpose flour
¾ cup oatmeal
½ cup sugar
½ cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lb butter, cold and diced small
- Mix together all dry ingredients. Work in butter with fork until mixture is crumbly.
For the cream:
6 ounces English double Devonshire cream (sold in jars at specialty food stores)
1 cup heavy cream
1 vanilla bean (scraped)
½ cup powdered sugar
Mix all ingredients and whip until thick, either by hand with a whisk or in a KitchenAid mixer.
Place a nice scoop of the peaches onto a plate and dollop with a generous spoonful of the whipped cream.
Serves 8. Serve at once!