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Palisade peach season might be the best part of summer. The golden orbs can be enjoyed straight up (over the sink to catch the juice) or incorporated into dishes both sweet and savory. Here, we turn our sights on peach cobbler.
Pastry chef Kris Padalino, of Washington Park’s Bittersweet, is known for her inventive and intricate creations. Here, she shares a sophisticated twist on the downhome comfort food. Her deconstructed version breaks down the best parts of cobbler—fruit, crunchy topping, cooling ice cream—to create ideal versions of each. Although the individual elements could stand on their own, magic happens when they’re presented together. The best part: Padalino’s recipe allows you to engineer the ratio of every bite, ensuring the perfect combination for each guest at the table.
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Sourcing Details: Like most of us peach-lovers, Bittersweet gets its supply from Palisade. My bi-weekly purchases have come from Morton’s Organic Orchards. The tree-ripened fruit can be picked up at Boulder’s, Longmont’s, or Fort Collin’s green markets. Red Barn Farm and Gardens’ supplies peaches to Colorado Fresh Markets in Cherry Creek, City Park Esplande, and Stapleton.
Share: Share your recipe feedback in the comments section or link to other favorite peach recipes. Upload images of your creations to Instagram, Twitter, and Pinterest with the hashtag #5280eats and #farmersmarket; we’ll do the same. Each week, we’ll post the best photo on 5280.com along with other recipes spotlighting the season’s freshest produce at 5280.com/freshpicks.
Stay Tuned: Next week’s Fresh Picks will highlight Rocky Ford cantaloupe with a recipe from this month’s Cantaloupe Creations Cook-Off (hosted on the 16th Street Mall) winner, Chris Meier of Willie G’s Seafood and Steaks.
Deconstructed Peach Cobbler
(Serves about 8)
8 peaches (or one per person)
Honey, to taste
Lemon juice, to taste
Salt, to taste
Cut and quarter peaches, removing pit. Preheat oven to 350°. Place peaches in an ovenproof pan with honey, lemon, and salt to taste. Bake until tender but still hold their shape.
5 cups flour
2 cups sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
3 sticks cold butter, cubed
2 eggs, whisked
Combine flour, salt, sugar, and baking powder in a mixer fitted with a paddle attachment. Add cubed, cold butter to dry ingredients on low speed. Place mixture on a sheet pan (large cookie sheet) and incorporate eggs one at a time with your hands until mixture is moist and crumbly but not too sticky. Bake at 350° until golden brown. Break up into pieces for serving.
Place ingredients in ice cream machine and churn according to machine directions. Freeze over night.
1 egg white
1/2 cup chopped pistachios
1/2 cup sugar
Place pistachios in a bowl; add egg white and sugar; coat lightly. Place on baking sheet and bake at 300° until dry and still green.
Ginger tea cream
1 1/2 cups heavy cream, divided into 1 cup and 1/2 cup portions
1 teaspoon vanilla paste (or to taste)
2 bags ginger tea
2 gelatin sheets
Place 1 cup of cream, vanilla, and tea in a pot on the stove and bring to a simmer. Allow tea to steep off the heat for one hour, allowing mixture to cool to room temperature. Bloom gelatin in cold water and wring out. Add bloomed gelatin to ginger cream. Place ginger cream and remaining ½ cup cream in mixer fitted with a whisk attachment; whisk until it forms stiff peaks. Place in refrigerator to set.
Serve elements together to create a complete cobbler. Refer to Padalino’s presentation (pictured above) for inspiration.
Tweet, pin, or Instagram your favorite peach recipes with #5280Eats and #farmersmarket
—Image courtesy of Bittersweet