Skip cobbler, try something different with peaches.

We are coming to the end of the peak of peach season. All around Farmer’s markets and grocery stores you can find some freshly ground and picked peaches. I know that many people often make peach cobblers. There are many other desserts you can make with them.

Today, I want to share with you two new ways to prepare peaches. The first is from the best home cook I ever knew, my mom. Her Peach Dessert was often served when she had her card group over. The second is an ode to a New Orleans treasure, Mascarpone Peach Hand Pies. Since now is a great time for them, gather up your peaches, and Let’s head to the kitchen!

Mona’s Peach Dessert

I was blessed with a very talented mom in the kitchen. She is my biggest influence and teacher. While most of her dishes were not often fancy, they were always delicious. Here’s one of her desserts. With seven children and a husband to cook for, her dishes were quickly made and always had us wanting seconds.

3 Egg Whites (beaten stiff)

1 cup Sugar

1/4 teaspoon Baking Powder

1/2 cup broken Pecans

1 teaspoon Vanilla

12 large or 20 small Soda Crackers (rolled)

1/2 pint Whipping Cream, whipped

1 large can sliced Peaches, drained

Preheat oven to 325℉.

Mix all ingredients, except peaches, together. Bake for 20 minutes. When cool, top with whipped cream and sliced peaches.

Mascarpone Peach Hand Pies

There’s a bakery in New Orleans, Hubig’s, that makes hand pies that are sold in grocery and convenience stores around south Louisiana. The factory burned down in 2012 but reopened in 2022. Here’s a recipe that brings that little taste of New Orleans into your kitchen.

3 peaches, peeled, pitted, and sliced

5 teaspoons sugar, divided

1 cup mascarpone

1/2 teaspoon kosher salt

2 teaspoons chopped fresh rosemary

2 cups cake flour, plus extra for rolling our dough

1 teaspoon salt

1/2 cup butter, cubed

1 large egg, slightly beaten

1/4 cup whole buttermilk, divided

1/4 cup powdered sugar

Canola oil for frying

In a large skillet over medium heat, add peaches and 2 teaspoons sugar. Cook until peaches begin to release its juices, about 15 minutes. Let cool about 10 minutes. Transfer peaches to a medium bowl. Add mascarpone, kosher salt and rosemary, stirring to combine. Set aside.

In the work bowl of a food processor, combine flour, remaining 3 tablespoons sugar, salt, and butter, and process until coarse crumbs form, about 1 minute.Add egg and 2 tablespoons buttermilk; process until dough comes together in a ball. Shape into a disc, cover with plastic wrap, and refrigerate for 1 hour.

On a lightly floured surface, roll out dough to 1 1/4-inch thickness. Cut into 5-inch circles; re-roll dough as necessary to make about 12 rounds. Place 1 tablespoon filling in the center of dough circles. Fold dough over, pressing firmly to seal. Use the tines of a fork to seal further.

In a small saucepan over medium-low heat, combine remaining 2 tablespoons buttermilk and powdered sugar. Simmer until sugar dissolves, but do not let boil; keep warm.

In a large saucepan, pour canola oil to a depth of 4 inches, heat until a candy or deep-fry thermometer reaches 350℉. Cook pies in batches, until golden brown. Maintain oil temperature at 350℉ between batches. Place on a baking sheet fitted with a cooling rack. Brush with powdered sugar mixture and let cool 15 minutes. Serve immediately.

My wife asked me the other day why do I go to the Farmer’s market every week. I don’t always come home with items. I do, however, always come home with ideas for articles to share with you. It’s also a social event to talk to the farmers and vendors. They always have some good information to share.