When I make grilled peaches 🍑, I brush the peach halves with a mixture of melted butter, brown sugar, and rum. Served warm with a scoop of vanilla ice cream.
Hahaha "If you have the pan, which you don't" @53:11. Chef John, you are so fun, you bring such charm to your videos! Nobody else does it like you! Love this collection of recipes, thank you
Hello Chef John, I doubt you will read this but……..we’re in the UK. I was showing my 82 year old mother your you tube channel and she decided to make your peach crisp cobbler (with nectarines). She asked me to tell you it was delicious. We don’t tend to think of cooking with peaches and nectarines over here, we tend to use apples, rhubarb, pears and plums. But it was lovely.
I grew up with two cling peach trees and we always had them to snack on during summer vacation. Then we gave a bag of them to our new neighbors who were from the south. OMG, she made us a peach pie that was in a big pot and to this day I've never had a better peach pie. This looks like a winner and I must make it soon!
Would you ever attempt peach pizza? We had it in Fredericksburg Texas and it was really good! Some place called Prometheus Pizza makes it. I hope you get to try it one day and share your opinion!
I am from Baltimore and Peach Cake is delicious. My favorite place is the Woodlea Bakery. I grew up in that area and my grandmother used to work there and bring home day old products. We would go there weekly and get bread mainly and on Sunday, our most often day to go, we would get Jelly Turnovers. Still my favorite. They also made a wonderful strawberry cake. If in Baltimore, look them up. Many other bakeries in the area also make peach cake. Most of the old bakeries were privately owned and most do not exist any more due to the owners getting old, dying or no funds to relocate for whatever reason. Small bakeries as I experienced growing up are a thing of the past. We used to own property in Ocean City, MD (just sold the last piece 2 years ago) and we would go there on weekends in the fall and spring to turn on the water, do maintenance and cleaning in preparation for the summer season. With rental property, it was a lot of work. For an arrival treat because the refrigerator was not left on for these trips, my mom would make a simple peach cake using Bisquick to make the dough and canned peaches. It was also delicious and a substitute for peach season.
I love your commentary as much as the cooking intel. “Perfect will look stupid.” Gawd, my Italian Auntie, Rose, used to made fried dough pizzas (and then leftover w/sugar for snacks)-soooo good. I cannot wait to make these with that peach-pancetta umami (fig prosciutto is my fave pizza). Also, I try real hard not to eat candy, but peach gummies are my semi-secret guilty pleasure, so thanks for introducing me to this “cruel mistress” I might eat with pride + serve to others. All of these recipes sound like total winners. Thank you!!
Perfect timing with the peach roundup, I’m determined to have a peach desert every single week until the 125 lbs of peaches I bought and froze are used up 😄 When I cut peaches in half I start just to one side of the cleft - that way if the pit has split open into halves there’s a bit of it sticking out the edge of each peach half. Much easier to remove that way.
I wish my Mom were still alive to see these recipes, especially the peach coleslaw. She would have left the spice out, but my Mom would have loved the peach's sweetness since she always put too much sugar into the dressing for my taste. I will make this with peaches or my more favorite fuzz-less nectarine sometime this summer. Definitely going with the sambal for me!
Peach Cobbler was a Summer Staple here in S.MO. I dont think I Ever sat down to a sunday dinner in the summer time here with out Fried CHICKEN or a HAM, a PEACH Cobbler or BLackberry Cobbler being on the table.
Your channel has been my go to for recipes for our community soup kitchen. And my kitchen as well. I made for the SK your famous macaroni salad. The one where we make the dressing put the vegetables in an let it rest. Well I got so many compliments that it was overwhelming. I changed it up, because I love rice vinegar, and honey mustard because that what I had on hand. Forever thankful. Berry crumbles the ultimate, and sloppy joes. In two weeks I have meatloaf, potato salad, vegetables, chocolate brownies. FYI
Perfect timing for all the luscious peaches in the market right now. My mouth is watering looking at all these peach desserts. ROFL, peach gelee is a cruel mistress.
For a vegan pizza try mushroom, asparagus sweet bell pepper's, green peas, corn, etc in place of prosciuttoi 'n' bacon. Thin long parmezan cheese block shavings to wrap the sweet 🍑 peach...4 replacement 🙇♀️
Oh Chef John, peaches with heavy cream is my favorite summer dessert. And I am fortunate enough to live in peach country. middle Georgia. We go to Dickey's Peach Farm several times In July and early August, and get the most luscious peaches on earth! Mmmmm
I can't help but hear Garfield's voice. I love it! Garfield teaching me to cook is the best irony! I gotta find the lasagna video hehe Beautiful dishes Chef John!
Hi chef John. Have you been busy lately? It just seems like you just repost a lot of your old recipes but wasn't sure if it was because you are busy with your work or not much more to post about. I was just wondering. Thanks👍
All of that dainty sugaring for the Peach Gelee at the end is unnecessary. Just toss a bunch of sugar in a bowl, throw in a few cut pieces of the gelee at a time and mix with your hand. Repeat until all the gelee is added and mixed with all the gelee hidden in the sugar and let sit. After a few hours pick out the gelee pieces and toss the leftover sugar back into your sugar container/bag. Easy.
I do remember when I was about ten years old I had grabbed a peach that was extremely large to my hands and went on some kind of car ride. I want with my parents, I think it y aunt. But anyways I sat in the back seat eating this peach with absolutely no napkins. It was so sweet and wet that I got it all over myself. We were traveling a long while. Also I believe this was the first peach I’d ever eaten. I was so sticky and I remember getting dirt stuck to me as well. I had to take the hose and wash off before I could go inside.
Just yesterday I was wondering what to do with my almost too-ripe peaches. I didn’t have enough of them for your wonderful peach pie, but it’s ok because of this video!
Cobblers pies topping got rock hard - was a failure bcoz of heavy sugar topping too early, which shud have been done after cooling it down & not in de oven. Less of Sugar directly over de fruit, instead not on de crust. The dough was too soft n sticky... a crispy crumble top is better than de pasty sugar rock crust.
Baltimore sponge cake dough was too soft 'n sticky. Needed more flour, baking powder & yeast whch cud have been set aside to rise 4cakes (not bread) & not mix salty butter. 🍑🙇♂️👌
In the first video, does Chef John say "You are the teaches of your peaches"? The only time I've ever heard that expression is in a suuuuper dirty song (look it up at your own risk haha), and I'm a little shocked if that's the reference he's making.
Gently Stewed 🍑Peach with it's gorgeous nectar like juice🍹syrup my fav. (a dash of lemon 'n wee bit sweetness to de apple or any fruit stew enhances flavour) Classic way is best.... soft fresh riped peaches 'n cream chilled ❣️👼
Great peach pie recipe! Love the lattice crust instructions! And the tip on sugaring the peaches to create the juice you can cook down to a syrup so you don’t get a sloppy pie. Love the little touches like the tiny bit of cayenne & cinnamon - I’m a believer in “micro seasoning” too and do that on many recipes. I love all the recipes. Thanks Chef John!😊
What would happen if you used pie filling from the lattice pie in the cobbler? Woah baby! Give me the butter AND the syrup reduction that is making my mouth water!
Sorry, but this is not what we made for peach cake and my German family (on both sides) has been in Baltimore right off the boat since 1809 and the other side since 1862. Peach cake has a firmer dough and is spread out on a jelly roll pan so the “cake” comes out thinner. Second, the peaches are sliced a bit thinner and placed with no space between them. Third, the peaches should be lightly sprinkled with cinnamon (don’t overdo!) Fourth, when it comes out of the oven, dust with powdered sugar. Basically, what you should have is a slightly sweet, thick pizza dough with slices, not thick chunks of peaches and a dusting of powdered sugar, no glaze. This is what you would get in German homes and bakeries. We have seen recipes like yours for years saying this was “Baltimore Peach Cake”. We all just shake our heads and laugh.