1/4 cup maple syrup
1 teaspoon cornstarch
3/4 pound ripe peaches, pitted and thickly sliced
1 (6-ounce) carton blackberries
1/4 cup (1/2 stick) butter, cut into large pieces
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups lowfat buttermilk
Preheat oven to 375°F. In a medium bowl, whisk together maple syrup and cornstarch. Add peaches and blackberries and toss gently to coat; set aside.
Put butter into an 8-inch round or square glass or metal cake pan. Heat in oven just until butter is melted, 2 to 3 minutes, then remove and set aside.
In a medium bowl, whisk together flour, baking powder and salt. Stir in buttermilk and mix until just combined to make a thick batter. Pour into pan over melted butter without stirring. Scatter reserved peach mixture evenly over top of batter and bake until golden and bubbly, 50 to 55 minutes.
If you buy more peaches than you can eat, they are easy to freeze- which means you can enjoy them again this winter! Simply peel them and remove the pit, and they freeze nicely! They will retain color and sweetness if you add some acidic juice (pineapple or orange work well) to the container!
You can also puree very ripe, peeled peaches and add lemon juice and a little bit of cane sugar, making the perfect addition to iced tea. You can pour the mixture in to an ice cube tray to freeze, and simply pop them in to your tea to add some zing.
Peach fans, share your peach tips! Respond on the Whole Foods page with your favorite, creative way to enjoy peaches! On Friday, 0ne post will be chosen at random to receive all of the ingredients for the recipe above, and a basket of delicious peaches!
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