White peaches can be had for 99 cents a pound this week at my big chain store down the street. What? Got a little too optimistic and now they're getting too ripe too fast?
For people who aren't a fan of cobbler, here's another thought:
Skin your peaches. If the skins don't slide off easily make a cross at the base, drop into boiling water for 15 seconds, drain, cool, peel.
Pit your peaches. Plop into your all-purpose blender. Add lemon juice to keep from discoloring (half a lemon for every 3-4 very ripe peaches) and a little sugar (a tablespoon for 3-4 peaches) to balance the lemon. Puree!
Ready for the fun? Pour into a champagne glass until a third full. Add another third of champagne. Swizzle with a chopstick. Sip. Savor. Repeat.
