by Heather Schmitt-Gonzalez / Friday, August 22, 2014
Peach Riesling Buckle
School or no school, we try to enjoy one last hurrah over the long weekend. You can bet that grills are fired up; coals sizzling as fat melts down...smoke clinging to the humid air. But there is also tons of fresh produce on display, like tomatoes so ripe and flavorful that you can eat them like apples, to peaches that streak your chin and arms with sticky sweet juices, to corn so sweet it's like eating sugar from a cob. Those are some of my favorite things about the tail-end of summer.
Well, today the Sunday Supper crew is joining Gallo Family again, and we're bringing you a menu filled with Labor Day Entertaining recipes. So, of course, my mind was turning over all sorts of riffs on that produce that just screams summer in my ear. Both of the wines that we are featuring this month are sweet and light bodied. Either would compliment a Sunday Supper under the late-summer sun. The first is Sweet Red, and the second is Gallo's newest varietal, Riesling.
Riesling at the Food and Wine Conference last month. Light and slightly tingly on the tongue, with notes of peach, citrus, and honeysuckle, it pairs perfectly with some nicely grilled meat and veggies. But what I really wanted to do was play up those hints of peach by combining it with some fuzzy peaches straight from the orchard.
To me, the perfect summer dessert is something that uses freshly picked fruit, berries, or cherries. Think pies, crisps, cobblers, and buckles - that sort of thing. I hadn't made a buckle in a number of years. And I'd never actually made a buckle using anything but blueberries, though I remember eating my grandma's peach buckle when I was a kid.
Are you asking what in the world a buckle is? I put it in the same category as those other fruit desserts I mentioned (I think most people do)...a category that includes crisps, crumbles, pies, cobblers, pandowdies, betties, slumps, and grunts. With names like that, it's no wonder it's my favorite dessert category. But what makes a buckle a buckle is that it has a sort of cake base. The base is poured first, and the fruit is set over the top of it. It often has a streusel or crumb topping, as well, though I didn't use one this time. As it bakes, the batter rises up and the fruit "buckles", allowing the batter to encase the fruit.
So, to enhance the flavor of the ripe, juicy peach filling, I added the Riesling to it. Also the seeds of a vanilla bean to round it out a bit. The flavors were basically a match made in heaven. I could eat the filling itself with a spoon and be entirely happy.
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon corn starch
- pinch of sea salt
- 1/2 cup Riesling
- 1 vanilla bean
- 2 pounds (5 or 6) peaches, peeled, pitted, & sliced (a heaping quart prepared)
- 4 ounces unsalted butter
- 1-1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2-1/4 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- few good grates of nutmeg
- 1-1/2 cups buttermilk
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.