SKILLET PEACH COBBLER WITH BLUEBERRIES

Prep Time: 1Hours
Yields: 8 Servings

Comment:
In the mid-1800s, many visitors wrote about their experiences at the plantation homes of Louisiana. One such visitor commented on the wonderful mint juleps served before breakfast and the fabulous peach cobbler that ended every meal. If desired you can substitute the fresh peaches and syrup with one 29-ounce can of yellow cling peaches in syrup.

Ingredients:
6 Ruston peaches, pitted and sliced into 6 pieces
½ pound butter
1 cup water
¾ cup granulated sugar
1 tbsp cornstarch
½ cup fresh blueberries
1 tsp cornstarch
1 cup self-rising flour
½ cup sugar
1 cup milk
1 tsp baking powder
¼ tsp nutmeg

Method:
In a large saucepan, melt ¼ pound butter over medium-high heat.  Add peaches and sauté 1-2 minutes. Add water and sugar and stir gently until sugar is dissolved. Stir in 1 tbsp cornstarch and bring to a rolling boil. Cook until liquid is reduced by half and slightly thickened and peaches are al dente. Drain peaches and reserve syrup. Preheat oven to 350°F. In a mixing bowl, whisk approximately ¼ cup peach syrup with I tsp cornstarch until well blended. Set aside. In a 10-inch cast iron skillet, melt remaining butter over medium heat. When melted, remove from heat and allow to cool slightly. In a large mixing bowl, combine flour and sugar. Slowly pour in milk, whisking constantly. Add baking powder and continue to whisk until well blended. Batter will appear slightly lumpy. Pour batter into skillet over melted butter. Sprinkle blueberries over batter. In a mixing bowl, combine dissolved cornstarch, remaining peach syrup, peaches and nutmeg. Pour peach mixture over batter and blueberries. Bake in skillet on bottom rack of oven 50–60 minutes or until golden brown. Allow to cool slightly before serving.