- 8
Ingredients
- Lord Grey's Peach Preserves:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 large eggs, beaten to blend
- 1 1/2 cups crème fraîche, divided
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 cup (1/2 stick) unsalted butter
- 2 pounds peeled, pitted peaches, each cut into 1/2" wedges (about 2 cups)
- 1 cup Lord Grey's Peach Preserves (see below)
- 1 cup chilled heavy cream
- 2 tablespoons sugar
- 5 pounds ripe peaches
- 4 cups sugar
- 2 tablespoons fresh lemon juice
- 5 Earl Grey tea bags, divided
Preparation
Step 1
Make Lord Grey's Peach Preserves:
Cut a small, shallow X in the bottom of each peach. Working in batches, blanch in a large pot of boiling water until skin loosens, about 1 minute. Transfer to a large bowl of ice water; let cool. Peel, halve, and pit. Cut into 1/3" slices. Combine with sugar and juice in a large bowl. Let stand for 30 minutes.
Place a small plate in freezer. Transfer fruit mixture and 4 tea bags to a large heavy pot. Open the remaining tea bag; crumble leaves slightly; add to pot. Bring to a boil, stirring gently, and cook 15-20 minutes. Test doneness by scooping a small spoonful onto chilled plate and tilting plate. (Preserves are ready if they don't run.) Remove tea bags. Skim foam from the surface of jam. Ladle jam into 2 clean, hot 1-pint jars. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
Make Pie:
Preheat oven to 350°F. Whisk first 4 ingredients
in a medium bowl. Whisk eggs, 1/2 cup
crème fraîche, milk, and vanilla in a medium
bowl. Add egg mixture to dry ingredients;
whisk until smooth. Melt butter in a 12" castiron
skillet over medium heat. Swirl pan to
coat with butter. Remove from heat.
Add batter to pan. Scatter fresh peaches
over, then spoon dollops of preserves evenly
over batter. Bake until a tester inserted into
center of cobbler comes out clean, 4550
minutes. Let cool slightly. Meanwhile, whip
cream in a medium bowl to form soft peaks.
Fold in sugar and remaining 1 cup crème
fraîche. Cut cobbler into wedges and serve
with whipped cream mixture.