Peachy Keen, Jelly Bean

Peaches, fabulous peaches are here!

Top these protein-rich ricotta pancakes with sliced peaches, adding sugar and maple syrup according to personal preference. Serve childhood favorite “Toad in a Hole” plain for the kids, or dress it up with onion, parsley and tomatoes for grown-ups. And for the sweet tooth of the family, pass the leftover peach cobbler from dinner at the table. Top with brandy sauce, whipped cream, or ice cream as a dessert, or low-fat yogurt for breakfast.

Bon appétit!

Ricotta Pancakes With Fresh Peaches(Serves 4)4 eggs, separated

1½ cups ricotta cheese

1½ tablespoons all-purpose sugar

Pinch of salt

Splash of pure vanilla extract

Grated zest of 1 large lemon, to taste

Splash of lemon juice

1/2 cup flour

Canola oil, for cooking

5 firm, ripe peaches, peeled and sliced, pits discarded

Sugar, or maple sugar, to tasteTo prepare:Add egg yolks, cheese, sugar, salt, vanilla, lemon zest and flour to a medium bowl.

Mix with an immersion blender, until smooth.

In another bowl, beat egg whites until soft peaks form. Do not over-beat.

Fold whites into the batter.

Heat a pancake griddle, or skillet, until a drop of water skittles across the pan.

Coat with a thin layer of oil.

Pour about 1/4 cup of the batter onto the griddle.

Cook, until the edges are brown, bubbles appear in the center and pancake is set.

Flip.

Cook about 1 to 2 minutes longer.

Transfer to a warm platter.

Continue, until all the pancakes are cooked.

Slice peaches.

Drizzle with lemon juice to prevent discoloration.

Taste and adjust sweetness with maple syrup, or sugar.

Place pancake on plates.

Spoon peaches over top.Grown-Up ‘Toad In A Hole’(Serves 1, scale up in direct proportions, as needed)1 tablespoon unsalted butter

1 slice sprouted whole-grain bread, with a circle in the center removed and set aside

1 large organic egg

Sea salt and freshly ground black pepper, to taste

1/4 cup red onion, chopped

2 tablespoons flat-leaf parsley, chopped, with extra for garnish

1/2 medium tomato, sliced

Malden sea salt, for garnishTo prepare:Melt butter in a non-stick skillet over moderate heat.

Add bread and the hole.

Toast bread, until it is light brown.

Flip bread.

Break an egg into the hole.

Cook, until set.

Flip “the hole” to brown the other side.

Add onion to the skillet alongside the bread.

Sauté, until soft, about 2 to 3 minutes, stirring until cooked.

Flip “toad in the hole” to set the other side of the egg.

Cook about 30 seconds.

Season with salt and pepper.

Transfer “toad in the hole” to a warm plate.

Add “the hole.”

Arrange tomato slices on the side.

Garnish with parsley.

Serve at once.Old-Fashioned Peach Cobbler(Serves 8 to 10)For peaches:

1 cup sugar

2 tablespoons cornstarch

2 tablespoons fresh lemon juice

1/2 cup water

2 quarts fresh peaches, peeled, pitted and sliced

1/2 teaspoon pure almond extract

1/2 teaspoon cinnamon

1 tablespoon unsalted butter

For dumpling:

2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, cold, cut into tablespoon-sized pieces

1 cup milk, or half and half

Optional: 1 pint heavy cream, warmed

For brandy sauce:

8 tablespoons unsalted butter

1 egg

1 cup sugar

1/2 cup brandy, or bourbonTo prepare:Peel and slice peaches.

Preheat oven to 400°F.

Butter a 3-quart baking/serving dish, about 13-inches-by-9-inches-by-2-inches.

Whisk sugar and cornstarch together in a heavy saucepan.

Whisk in lemon juice and water.

Set over moderate-high heat.

Bring to a boil, stirring constantly.

Cook for 1 minute.

Drop peaches into hot liquid.

Stir in almond extract.

Pour peaches into prepared baking dish.

Sprinkle with cinnamon.

Dot the top with butter.

Set aside.

Add flour, sugar, baking powder and salt to a food processor.

Add cold butter.

Process, until the mixture resembles coarse meal.

Transfer to a bowl.

Make a well in the center of the mixture.

Add just enough milk to make soft dough. Do not over-stir.

Drop dough onto the warm peaches with a serving spoon.

Bake, until the cobbler is puffed and golden brown, about 20 minutes.

Remove from oven.

Warm the cream in a small saucepan, but do not boil.

Transfer into a serving pitcher.

For the brandy sauce, add butter to a double boiler over hot water.

Heat, until melted.

Beat egg in another bowl, until frothy.

Gradually add sugar.

Continue beating, until thick and lemon-colored.

Gradually pour the egg mixture into the butter, using a whisk.

Cook, stirring constantly, until the eggs are cooked and sugar is dissolved, about 2 to 3 minutes.Remove from heat.

Whisk brandy into warm sauce.

Serve.