AUNT BETTY'S BLACKBERRY-PEACH COBBLER WITH PRALINE PECAN STREUSEL

This is absolutely delicious, and combines two of my favorite summer fruits into one luscious dessert. Don't forget some vanilla ice cream!



AUNT BETTY'S BLACKBERRY-PEACH COBBLER WITH PRALINE PECAN STREUSEL~~posted August 15, 2013

3/4 cup firmly packed light brown sugar
1/2 cup butter, melted
1/8 tsp salt
1-1/2 cups flour
1 cup coarsely chopped pecans

To make Streusel: Stir together brown sugar, melted butter and salt in a large bowl. Add flour and pecans, stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.

Cobbler: 
4 cups peeled, sliced fresh peaches
1/2 cup sugar
3 TBS flour
1/4 tsp nutmeg
2 cups fresh blackberries

Stir together peaches, sugar, flour and nutmeg in large saucepan; bring to a boil over medium-high heat. Reduce heat to medium and boil, stirring frequently so as not to scorch--about 6-7 minutes or until juices have thick Remove from heat and stir in blackberries.Spoon mixture into lightly greased 9-inch square pan. Crumble streusel over hot peach mixture. Bake at 375 degrees for 30-35 minutes until bubbly and golden brown.
Image courtesy of Taste of Home. Looks very similar to my cobbler

FRESH PEACH BREAD PUDDING

Fresh Peach Bread Pudding

It can't get more comforting than this!  Peaches combined with warm bread pudding.  An awesome combination.  And if you still have fresh peaches this is the perfect dish.

Fresh Peach Bread Pudding

Ingredients2 tablespoons butter
1/2 challah bread, torn into small pieces*
5 peaches, cut into large chunks
4 eggs
3/4 cup sugar
2 cups cream
1/4 teaspoon salt
1/2 teaspoon almond extract





Directions

Preheat oven to 350°F.

Take 1/2 Tbs butter and grease a 9" x 9" pyrex baking dish: set aside. 
Whisk eggs and sugar in a large bowl: set aside.

Heat the remaining 1-1/2 TBS butter over medium heat and add peaches. Cook about 5 minutes then add cream and mix. Turn off and remove from heat. Quickly add egg/sugar mixture, vanilla and salt.

Put the challah into the dish and pour the liquids over. Mix it all up.Bake for 40 minutes covered. Uncover and bake for 15 minutes more or until golden browned.

NOTE: If you do not have Challah bread or can't get it, use a dense bread.  Obviously you can substitute canned peaches.  At least 2-3 cups.

Recipe source: http://www.food.com/recipeprint.do?rid=461814

Roasted Pork Tenderloin with Chipotle Peach Glaze

Roasted Pork Tenderloin with Chipotle Peach Glaze~~Aunt Betty's Kitchen, July 2013

I was inspired yesterday while hopping around the internet looking at and for new recipes to try, and the fact that I had some fresh peaches and a pork tenderloin all defrosted and ready to go started my inspiration.  I found lots of ideas for making a different tenderloin, and took a little of this one, some of that one and what I had in my pantry and created this winner.  This serves 2-4 people.

1-3/4 pound pork tenderloin
1/2 cup peach preserves

1 chipotle pepper in Adobo sauce, diced fine

2 Tbs Adobo sauce
1/4 cup olive oil

1 Tbs lime juice or 1 fresh squeezed lime

1 clove garlic, minced (or 1 Tbs +/- of the pre-minced stuff)
1 Tbs red wine 

1 fresh peach, peeled, pitted & sliced

Preheat oven to 400 degrees F.

Ready for the oven

Mix preserves, chipotle pepper, Adobo sauce, olive oil, lime juice, red wine and garlic in a small bowl until well combined and incorporated.

 Place your tenderloin into a baking dish and top with a few slices of peaches. Pour the peach preserve mixture over the top.   Cover.

Bake about 30-45 minutes until internal temperature of the meat reaches 145 degrees.  Pull out of the oven and let meat rest about 10 minutes.

Sauce cookin' up

While meat is resting, pour pan juices into small saucepan while meat is resting.  Bring to the boil, stirring constantly.  Add remaining peach slices (or chopped peaches). Turn heat down and simmer until slightly reduced.

When meat is ready, slice into 1/4"-1/2" medallions.  Put reduced sauce on top and serve. (You could serve up in a gravy boat and let each diner put on their desired amount of sauce.  

Finished, without sauce and ready to slice

The ready plate -- Dive in~

 I served with fresh steamed asparagus and long grain and wild rice.  It was heavenly and deserved a second trip.  If you do not like really spicy foods, reduce the amount of Adobo sauce to 1 Tbs.  But seriously, don't omit it unless you are just super wimpy. I really think the Adobo made the sauce.  

Enjoy!  ~~ Aunt Betty