Summer in delhi feels like one of two things: Either you’re baking inside an oven or melting in the humidity. There are also exactly only 2 good things about summer.
Vacations. Lucky for me, I got to get out of hot , hot delhi and spend a week in Simla and then Thailand. New things I’ve eaten this month: Mango sticky rice, Rambutan, eggplant gyozas and (drumroll) a tiramisu magnum bar. You might have seen lots of this on instagram, in addition to pictures of me drinking beer (a rarity!!) and kicking sand around on the beach while also risking getting stung by jellyfish.
Coming back home to delhi would’ve been a huge downer if it wasn’t for Ben overreacting to my homecoming. Close second to seeing ben is the only other great part about summer in Delhi - the ripe juicy summer stone fruit. My fridge is stocked with the juiciest alphonso mangoes, himalayan cherries, peaches, apricots, litchis and watermelon. p o s s i b i l i t i e s.
Here is a summer dessert wishlist of sorts: Vanilla ice cream with frozen litchis. Mango Ice cream. Cherry muffins. Watermelon popsicles. Apricot jam. Cherry pie. Peaches and cream.
Last year, I made a peach cobbler for Better Home and Gardens Magazine (july 2016 print issue). Delicious, fuzzy, juicy peaches, baked with a crumble on top and eaten warm with ice cream of choice of course (I’d recommend ginger Ice cream)!
Here is the recipe, guys!
For the peach filling:
450 g sliced peaches
2 tbsp lemon juice
1/3 cup sugar
1 tbsp cointreu
1/2 tsp vanilla extract
For the crust:
1/2 cup flour
60 g butter
3 tbsp sugar
1/2 tsp baking powder 3 tbsp milk
1 tbsp almond meal
1 pint Ginger Ice cream
Place the sliced peaches in a saucepan over low-medium heat.
Add the lemon juice, sugar, cointreau and vanilla extract.
Stir constantly and cook until the peaches are soft.
Pour the peach mixture into a baking dish and set aside
In a large mixing bowl, combine butter and sugar. Stir well.
Mix in the flour, baking power and almond meal and combine with a spoon, until a sticky dough is formed.
slowly add in the milk and mix until fully combined.
Drop spoonfuls of the batter on top of the peaches in the baking dish.
Continue until the peaches are covered with the batter.
Don’t worry if there are any gaps.
Bake for about 30 minutes until the top is golden brown.
When done, remove from oven and let it cool
Serve with a scoop of ginger ice cream