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Prep Time: 2 Hours
Yields: 8 Servings

In the mid-1800s, many visitors wrote about their experiences at the plantation homes of Louisiana. One such visitor wrote about the wonderful mint juleps served before breakfast and the fabulous peach cobbler that ended every meal. If desired you may substitute fresh peaches and syrup in this recipe for 1 (29-ounce) can of yellow cling peaches in syrup.

6 Ruston peaches, pitted and sliced into 6 pieces
½ cup blueberries
½ pound butter,divided
1 cup water
1½ cups sugar, divided
4 tsps cornstarch, divided
1 cup self-rising flour
1 cup milk
1 tsp baking powder
¼ tsp nutmeg

Preheat oven to 350&dec;F. In a large saucepan, melt ¼ pound of butter over medium-high heat. Add peaches and sauté 1-2 minutes. Add water and ¾ cup of sugar and stir gently until sugar is dissolved. Stir in 3 teaspoons of cornstarch and bring to a rolling boil. Cook until liquid is slightly thickened and peaches are al dente, 5-7 minutes. Drain peaches and set aside, reserving syrup. In a small mixing bowl, whisk approximately ¼ cup of peach syrup with I teaspoon of cornstarch until well blended then 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 remaining 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.




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