What to do with a solitary peach? Just add booze.

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In the south this is called “a good start”.

Peachy keen

Welcome gifted readers to the front of the short bus that is the Pot and Pan Handler’s remedial blog pertaining to the subject of food, sometimes more and sometimes much, much less. Today we’re talking the perennial, summer, pride of the American South, the humble peach.

Peaching to the choir

If you live anywhere south of the Mason Dixon line you see ‘em everywhere ya’ look. At the farmer’s market, megalomarts, roadside stands, even at roadside stands outside of the megalomart… peaches, peaches and more peaches. With good reason as they are cheap, abundant in the summer and best yet, they’re freakin’ really good for you. Containing vitamin A, C, fiber, beta carotene and potassium, but best of all they’re just really freakin’ tasty.

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Your #1 source of crude sharpie drawings.

If you are like me (and if you’re terrified of public restrooms, then you are) you’ve encountered it before. After making a peach cobbler or peach pancakes, grilled peaches etc. etc. you are often left with one or two solitary peaches that didn’t get used in the recipe. That’s where I come in and help you realize your own true peach potential. True you could take your solitary peach and eat it fresh, but there is one thing missing in that equation… Booze.

To Peach, their own

Recently, down to our last aforementioned solitary peach, we took matters into our own hands and created an easy to make boozy peach “cobbler” for one. Ambitious, delicious, nutritious and boozilicious, okay we know that’s not a word, shut up. Here’s how we did it so you can do it too!

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The flavor of local.

Boozy peach “cobbler” for one

You will need:

1 lightly butter greased 4 inch diameter soufflé dish (if you even think about using some transfatty, nasty ass, veg oil spread, we’ll have to politely ask you to get the hell off our blog.) If you don’t have a soufflé dish, try a muffin tin, or an empty tuna can with the top taken off.

1 sliced peach (we leave them sort of thick at about ½ inch thick). If you’d like a mushier end result, feel free to dice it up into smaller pieces.

2 Tablespoons dried cranberries

2 Tablespoons granola

1 Tablespoon Brandy (optional if you have teetotal tendencies)

1 teaspoon apple cider vinegar

1 tspn cold butter + a lil’ extra for greasing (not as hot as it sounds)

½ teaspoon sugar

½ teaspoon nutmeg

½ teaspoon corn starch (this will thicken the liquids into a nice glaze)

1/8th teaspoon ground ginger

Pinch of salt

Couple cracks of black pepper

Preheated 350 degree oven

You will do:

Reserve 1 Tablespoon of granola, set aside, combine the rest of the ingredients, place in soufflé dish and top with reserved granola.

Place soufflé dish in oven for 25-30 minutes, remove (don’t be daft, use some tongs or oven mitts) allow to cool.

Garnish with whipped cream and mint, ice cream or even better… peach ice cream.

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This is a souffle dish, grease it up good.
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The juices bubble up around the edges… It’s done.
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Hit it with ice cream while it’s hot!


All that’s left is for you to enjoy and while you are munching on boozy peach goodness, we’ll be working on another chapter in our Chronicles of the Windy City; the Violet Hour. We’ll see ya’ there- the Pot and Pan Handler

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