Peach Abracadabra

This foundation for this delectable peach recipe was a grand-prize winner in a recipe contest, sent in from Lois Schlademan of Stow, Ohio, and was created by Lois's mother in the 1940s. I've altered the procedures and ingredients for maximum flavor and improved presentation and, with a tip of my hat to the Schlademan family, respectfully concur that this dish "deserves a seat alongside cobbler and crisp in the pantheon of simple American fruit desserts."
The Abracadabra Moment: This mystifying recipe begins with a ramekin placed upside down in the center of a pie plate. Sliced peaches encircle the ramekin, and are then drizzled with a lovely mixture of brown sugar, butter, cinnamon and vanilla. A buttery cake dough covers the peaches, and then this unusual dish goes into the oven. Once cooled, the pie plate is flipped over to reveal tender peaches nestled into a crumbly biscuit-cake. And where is the creme brulee-like syrup? In the ramekin, warm and ready to be poured over each serving!

Choose peaches that are neither very ripe nor rock-hard. They should give a little when squeezed.

Peaches and Syrup
6-8 medium peaches, peeled, cored and cut into half-inch slices
3/4 cup packed light brown sugar
6 tablespoons water
2 tablespoons unsalted butter
1/2 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt

Dough
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, chilled
6 tablespoons milk

Adjust oven rack to middle position and heat oven to 400 degrees.
1. For the peaches and syrup: Combine brown sugar, water, butter, vanilla, cinnamon, liqueur (if using) and salt in medium saucepan and stir over medium heat until sugar dissolves and butter melts, about 5 minutes. Place a 6-ounce ramekin (or custard cup) upside down in the center of a 9-inch pie plate. Arrange peaches in a circle around ramekin. Pour syrup over peaches.
2. For the dough: In food processor, pulse flour, sugar, baking powder, and salt until well-mixed. Add butter and pulse until flour mixture resembles coarse cornmeal. Place mixture in a medium bowl.
3. Fold milk into flour mixture, pressing mixture against sides of bowl to form dough. On lightly floured work surface, roll dough into 9-inch circle. Lay dough directly over peaches and ramekin and press dough so that it fits snuggly around them, but do not attach dough to pie plate.
4. Bake until top is golden brown, about 25-28 minutes. Cool on rack for 30 minutes.
5. Place a large-rimmed serving plate on top of the pie plate and very quickly invert onto serving plate to avoid losing any of the syrup. Serve with vanilla ice cream or creme fraiche, pouring syrup over each portion. Serves 6-8.

Serve your Peach Abracadabra with a great cup of coffee. New Vienesse Dark Roast Blend from Joffrey's
Food Fact! The modern botanical consensus is that peaches originate in China, and were introduced to Persia along the Silk Road before Christian times. Around 300 B.C., the Greek philosopher Theophrastus named them Prunus persica, believing they came from Persia. Its English name derives from the Latin plural of persicum malum, meaning Persian apple; In Middle English, it melded into peche, much closer to what we call it today. When selecting peaches, look for those with a cream-to-gold undercolor. The amount of red on peaches depends on the variety, and is not always a sign of ripeness. Look for fruit that has a well-defined crease and a good fragrance. Unripe peaches have a green undercolor and will never ripen.