A Peachy Summer Recipe

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A Peachy Summer Recipe

By Libbie Summers

Long before my family moved to Savannah and even longer before I started working for Paula, I was introduced to her through a peach.  Her Peach Cobbler recipe to be exact.  My home base was in coastal North Carolina, but my work as a big deal cook on sailing yachts took me all over the world.  I don’t know how I ever got a hat on because my head was so big!  It was a hot August day and one of my dearest friends (who just happens to be my mother-n-law, Peggy) was visiting our family in North Carolina.  She brought with her a recipe for Peach Cobbler from a Southern cook she was so fond of.  A Miss Paula Deen from Savannah, Georgia.  “Peach Cobbler that uses self rising flour?” I asked.  I’m sure she saw the “what you talkin’ about Willis” look of skepticism on my face.  I trusted Peggy not only because she is a fantastic cook herself, but because she had already made the recipe three times!

I wish I could tell you what else we had with our dinner out on the back porch overlooking the Bay River that night.  All I remember was Paula’s Peach Cobbler.  Summer in a bowl.  The cake part so gooey and dense with the ripest Georgia and South Carolina peaches in their sweet juices floating under a cold scoop of Vanilla Bean ice cream.  That moment in time was at least 6 years ago, but I can taste it like it was yesterday.  Every summer when Peaches are at their very best, I will make Paula’s Peach Cobbler.  Just two weeks ago I was cooking for one of those big headed yachting programs and made it for 15 people!  Needless to say, there wasn’t a crumb left… You never know how you may be introduced to someone.  Introductions can even come in the form of a peach.  Thank you Paula for helping make my hats fit a little better these days. 
To make your Peach recipes the best that they can be this summer, I’ve included a few nutritional facts, a little history as well as tips for selection, storage and cooking.  Lastly, enjoy this brand new recipe from Paula for a White Chocolate and Rosemary Peach Shortcake.  It came organically out of a photo shoot we had last week.  Paula was making Peach Shortcakes for the images and she said she thought the recipe would be even better if we added some white chocolate chips (I added the rosemary…she loved!).  So we did and here it is right out of her summer kitchen for you.

History:
• Peaches originated in China and are mentioned in Chinese writings as far back as the 10th Century BC. 
• The Peach was brought to America by Spanish Explorers
• In Queen Victoria’s Day, no meal was complete without a fresh peach presented in a beautifully stitched cotton napkin
• Various American Indian Tribes are credited with migrating the peach tree across the United States, planting seeds as they roved the country
• Thomas Jefferson had Peach Trees at Monticello, but US farmers did not begin commercial production until the 19th Century
• Today, Peaches are the second largest commercial fruit crop in the US, second to the apple.

Nutritional Facts:
• Peaches contain good amounts of potassium, vitamin C and A
• Aid in the stimulation of digestion and add color to the complexion

Selection and Storage:
• Choose peaches that are firm to the touch, but will give a little with gentle pressure
• The fruits should be free of bruises and have a fragrant peach aroma
• A mature peach will have a well defined cleft
• Although peaches will continue to ripen after being picked, the sugar production ceases once picked
• Under ripe peaches can be ripened somewhat by placing them in a paper bag punched with holes at room temperature away from sunlight. 
• Refrigeration will extend the peaches life, but not more than a day.  Peaches need humidity, so refrigerate in a plastic bag and use within a couple of days. 

Cooking:
• Although the fuzzy skin is edible, it becomes tough when cooked.  Remove the skin by marking an X at the end of the peach with a sharp knife.  Blanch in boiling water for one minute and plunge immediately into cold water to stop the cooking process.  The Skin should peel right off.
• The stone will give off a bitter flavor.  Be sure to remove it before canning or freezing peaches.


Paula’s White Chocolate Rosemary Peach Shortcake
Yields:  12
Level:  Easy
Prep Time:  20 minutes
Cook Time:  20 minutes

Ingredients:
Shortcakes:
4 cups bisquick
1/3 cup Sugar
1 1/2 cup milk
1/4 cup white chocolate chips
1 tablespoon fresh rosemary, minced
2 tablespoons melted butter

Peaches:
6 peaches
1 teaspoon Fruit Fresh (fruit preservative)
Splash warm water
1 1/2 cups sugar

Whipped cream:
2 cups heavy whipping cream
1/2 cup sugar

Garnishes:
Fresh Rosemary sprigs
White Chocolate curls (super fancy)

Directions

Preheat oven to 400 degrees F.
To make the shortcakes, mix the bisquick, sugar, milk, butter, white chocolate chips and rosemary in a medium size bowl and scoop out onto a parchment lined baking sheet.  Bake for 15 to 20 minutes until done and remove from oven. Cool for 5 minutes.

Peel, core, and slice the peaches. Immediately sprinkle with Fruit Fresh to prevent peaches from turning dark. Add a splash of warm water to the peaches to moisten. Stir the sugar into the peaches, cover, and refrigerate until ready to use.

In a large mixing bowl or mixer, combine the heavy cream and sugar, and whip until peaks start to form.

To serve, split the shortcake in 1/2 and place bottom 1/2 on a plate. Top with a heaping spoonful of the peaches and their juices, a dollop of freshly whipped cream and the top of the shortcake.  Garnish with a sprig of fresh rosemary and a white chocolate curl if you are so inclined.

Libbie Summers is a shameless yacht chef turned humiliated food stylist and recipe developer. She proudly serves as the Food Editor for Paula Deen Enterprises and the Head Food Stylist for Paula's Best Dishes. Originally from the show me state, Libbie now resides in Savannah, GA with her super fine husband, Josh. Their Vizsla, Emilie, runs their lives.

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Leave a Comment

Reader Comments:

54321

I love peaches and living in the northeast we just don't get good ones. Just wondering who sells the best Georgia peaches. I ordered some last year, they were pretty yummy, but not a local source. I would like to order straight from the source this year. Do you have any suggestions. Thank you, Michele Aluisy

By Michele on April 30, 2013

54321

DEAR PAULA DEAN,PLEASE SEND ME A RECIPE ON MEAT LOAF WE WATCH YOUR SHOW ALL THE TIME AND WE REALLY LOVE YOU AND YOUR COOKING SHOW KEEP UP THE GOOD WORK LOVE FROM ME AND MY WIFE NAME: RAYMOND & ARLENE SORRELLS. kingdad602317@sbcglobal.net

By RAYMOND SORRELLS on October 15, 2012

Totally in agreement.  She needs to retire~~

By Hillary Clinton in Pennsylvania on September 23, 2009

Paula Deen has turned into an obnoxious fat wanna be star.  She’a lost her charm and sweetness and I will not let my family watch her.  You never know what’s coming out of that potty mouth!  Her recipes are the same over and over…just to get the show over with.  AND the way she is always kissing JAMIE not BOBBY on the mouth!!!She definitely shows her favorite.  Those Paula Party shows wee embarrassing!  Time for you to retire Paula!

By jody jenssen on September 23, 2009

First time I saw PD-liked & enjoy her, whether on the Food Network or other she might be on.  People that don’t care for her, seems pretty simple-don’t watch her then,duh. To be hatefully spoken about her, her family or other is just plain vindictive & mean spirited to say the least. People who go that ugly worded route r probably that way in mind & heart.Why watch it, feeling so negatively ugly about it.Duh
Watched PD from start & shall continue watching.

By Roxann on September 23, 2009

Wish I was a relative or even an acquaintance of Paula Dean.  I would consider it a blessing to know such a successful and accomplished lady.  I do hope to meet her one day and visit her restaurant. You ladies that are so critical of her looks and action are watching the wrong channel, it is a Food Channel and not a Modeling School.  Learn to cook and be positive.

By Beth Abrams, North Carolina on August 30,2009

By Beth Abrams on August 30, 2009

Here’s a thought.  If you don’t like her, change the channel.  Stop ruining this site for the rest of us.

By Elizabeth Whittaker on August 29, 2009

OH MY, JUST WATCHED PAULA’S PARTY….NEVER AGAIN!
WHAT HAS GONE WRONG WITH THIS WOMAN.  WHY DOES THE FOOD NETWORK LET HER KEEP GOING THE WAS SHE’S GOING.  I WAS EMBARRASSED FOR HER.  IT WAS TOTALLY JUST SILLY!!  IF SHE CAN GET FAMOUS, SO CAN I.  SHE’S A COMPLETE JOKE TO THE FOOD NETWORK CHANNEL…FOOD NETWORK, GET RID OF HER OR YOU’RE GOING LOSE MANY VIEWERS!  I WILL DEFINITELY TURN HER OFF.  I WILL NOT LET MY DAUGHTER WATCH THIS MESS.

By JAMIE SANDERS, OKLAHOMA on August 29, 2009

Do you all notice BETH ABRAMS has 4 thoughts on here?  Must be a relative!  I have to agree with the many people on here.  I do not watch Paula any more.  Her fame has certainly gone to her head.  She no longer is the REAL sweet person as when she first aired.  I love watching the old shows.  She looks almost silly now.  62 and wearing hair extensions and whit and I mean white fake teeth.  It’s not jealousy, just disappointing.

By Barbara Delgado, California on August 29, 2009

I totally agree with the negative people here.  I don’t watch her any more…she has turned into a total clown.  Remember the REAL Paula Deen in the good ole days???  She’s lost it!

By bonnie edwards on August 27, 2009

Oh My Goodness, I cannot believe the comments posted on the 24th are so personally attacking.
If you don’t like Paula or her family just leave it at that.
We can’t please all the people all the time!

By Sandi Stocks on August 26, 2009

I agree….I do not watch Paula any more…she has changed into a barbi doll clown!  Fat and not entertaining…she is disgusting!

By Hellen Jenkins on August 24, 2009

I thoroughly enjoy all of your shows, new ones and older ones. I have tried a lot of your recipies and they have been just wonderfull.  I have been watching you for 3 years now and continue to keep watching them. Ignore the “haters” I think you and your show are terrific. Keep up the good work. I’ll be watching.

By Patricia Johnson on August 24, 2009

Paula,
My daughter & I both love to watch your show and we have your cookbooks.  I so looked forward to your coming back to Knoxville, TN, so when I saw in the newspaper that you would be there on Aug. 28th, I went on line to buy tickets for us and they were all sold out.  I was so disappointed but hope that someday you will be back in this area and we will get to meet you.  Keep up the good southern cooking.

Gail Higgins

By Gail Higgins on August 14, 2009

Paula I know that it seems nice to hear from people that are more interested in your cooking and the truly kind and friendly person you portray on TV, instead of looking to see hair pieces and veneers. I have never thought that you seems fake.  As God says in Proverbs 16:7 People judge by outward appearance, but the Lord looks at a person"s thoughts and intentions. Need I say anymore, God always has the answers.  Keep Cooking.

By Beth Abrams on August 12, 2009

By Beth Abrams on August 12, 2009

Is there some way to print this recipe without having all the other comments print. I may have just missed it.

By Terri Brown on August 12, 2009

Paula,

We just love you in our home.  Every weekend I make a dessert from either your cookbooks or off of your TV show.  This is the talk of our home, the first thing they say is Paula Deen.  Paula you are the best, if I ever won the Lottery the first thing I’m doing is going to Savannah Ga, to hopefully see you and go to your restaurant.  We enjoy you everyday in our home.  God bless you!

By Toni Carpenter on August 11, 2009

Hi Paula & Sons!

Was in Savannah last week with a great group of folks from Queen Street United Methodist Church from Kinston, N.C.  Ate at your restaurant on Monday night. Great food—wonderful desserts! The wait staff was great—Onnly disappointment was not seeing any of the Deen family.  Also, need to show you how we cook collards in N.C.—
Ham meat, little grease, drained, & chopped!

Hope to see you in D.C!
Judy Grant

By Judy Grant on August 11, 2009

Watching Paula is a daily activity for me.  I enjoy watching your shows and I learn so much. Your stlye of cooking is exactly what I grew up on and my family loves it now.  Even my husband likes your shows and he does not cook.  Every time I serve a new dish to my family, they all ask “is this Paula”. Thanks Paula, and keep your shows coming!!

By Janice Freeman on August 11, 2009

We all just want the old Paula back!  I have always enjoyed the Paula’s Home Cooking shows and love her recipes.  I don’t care for her “party” shows at all.  You lose me there.  Paula, get back in your kitchen and show us more of your good ol’ home cooking recipes!

By Sheree on August 10, 2009

I have been following Paula’s show for several years now and tho I hate to I agree she isn’t the same.Far to many ya-all’s, fake hair, a bit too silly, and those awful vaneers. She has becoming a fake. I enjoy catching her earlier shows, prior to her becoming a ‘star’.Those Friday evening shows,just horrible!  I still watch on Sat mornings hopping to see those earlier episodes and the ‘real’ Paula Deen. Please Paula, get real so we can all enjoy your shows once again.

By AnneR on August 10, 2009

I have been a fan of Paula’s since she first aired on Food Network.  I saw her in Nashville a few years ago at a Food show, and enjoyed the show.  I do have to agree with those who feel she is not as “real” as she used to be.  The “y’all’s” are way overdone and she has been made into a Southern Barbie doll with the fake wigs and especially those veneers.  She is no longer appealing, only annoying.

By jean on August 10, 2009

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