Wednesday, July 21, 2010

Peachy Spleen

Well, it was actually quite tasty, but the recipe for peach cobbler with Bisquick was nevertheless a bit lacking. Short on vim, vivacity, the dreamy airiness and light that one expects to accompany a golden southern belle, a sweet, blushing Georgia (shhh, she doesn't know she's from New Jersey) fruit. I blame its failure on overindulgence, a reliance on too much milk that couldn't possibly rise up as intended through that orangey goo emanating from the sliced flesh. Like Scarlet's abundant petticoated dress impeding her determined mobility, it was all just too much.

But the cinnamon and vanilla were right on. And warm-sweet nubs of fruit, even with mushy cobbler cursed by one dairy form, blended ever so perfectly with slowly melting ice cream. It might be too hot for baking these past few days, but not too far back there was a time when the golden heat of the oven matched the tones of the inexplicably available fruit, and they were beautiful and ravishing even if it could never last.

Making the batter from scratch, one can control the baking-powder/flour/sugar/milk ratio, and perhaps even add an egg for depth of flavor and a more cake-like consistency (still with plenty of biscuit flavor). Dotting with butter might add crispness and richness to the top as well. I remain a cobbler ingenue, but of course, fiery debutantes must fight their way.

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