The Peach Truck Owners Stephen and Jessica Rose have a passion for peaches—particularly those grown on Pearson Farm in Fort Valley, Georgia.
Since 2012 the couple has worked exclusively with the fifth-generation farmers, from their early days selling peaches from the back of a vintage Jeep to shipping to tens of thousands of customers across the country.
“Not only do they pick the peaches when they’re tree ripe, they’re packed and put on a truck to Nashville the same day,” Jessica explains. “It makes a world of difference in the taste and quality.”
The Roses’ newest project, The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach, shows off their beloved fruit’s versatility beyond just desserts.
“We wanted to show people everything they could do with the queen of fruit, share a bit of our story and background, and really celebrate summer in written and visual form,” she says.
While it’s impossible to choose a favorite recipe, Jessica says everyone in her family enjoys the peach Dutch baby this time of year. “The kids love watching the pastry puff up and collapse, and we always feel so fancy when we bite in!”
(Available June 25 via Scribner)
Peach Dutch Baby
Reprinted with permission by The Peach Truck.
Eliesa Johnson
Ingredients:
5 tablespoons unsalted butter
1 cup chopped fresh peaches
3 large eggs
¾ cup whole milk
¾ cup all-purpose flour
4 tablespoons granulated sugar
½ teaspoon kosher salt
To Serve:
3 tablespoons powdered sugar
2 cups sliced fresh peaches
Preheat the oven to 425 degrees F.
Melt 1 tablespoon of the butter in a 10-inch cast-iron skillet over medium-high heat. Add the chopped peaches and 1 tablespoon of the granulated sugar and cook, stirring often, until the peaches begin to brown, about 3 minutes. Remove the peaches from skillet and wipe the skillet clean. Place the skillet in the hot oven for 10 minutes.
Blend the eggs, milk, flour, remaining 3 tablespoons granulated sugar, and the salt in a blender until smooth. Add the remaining 4 tablespoons butter to the skillet and swirl the skillet until the butter has melted. Pour the batter over the melted butter in the hot skillet without mixing it in. Spoon the caramelized peaches on top of the batter. Transfer the skillet to the oven and bake for 20 to 25 minutes, until puffed and golden.
Serve immediately, topped with a dusting of powdered sugar and additional sliced fresh peaches if desired.