Glazed Peaches

6 cups of peaches, peeled and sliced
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup water
Juice from 1/2 of lemon
1/4 tsp. salt
2 T. corn starch, mixed with 2 T. water for slurry

In a sauce pot, bring all the ingredients except the slurry to a simmer.  Then chicken with the slurry and remove from the heat to prevent overcooking.


Peach Shortcake

2 cups all purpose flour
1 T. baking powder
1 tsp. salt
1 cup milk
6 T. melter butter
6 cups prepared glazed peaches (above)

Sift flour, salt, and baking powder together, then mix in the milk just until combined.  Fold in melted butter.  In a small baking dish, put the glazed peaches.  Dollop the shortcake dough like drop biscuits with a teaspoon over the top of the peaches.  Space the drops of dough about 1/2 inch apart.  Bake the cobbler at 375 degrees for 20-25 minutes or until golden brown.