BOURBON PEACH COBBLER

• 4
  cups yellow peaches, sliced and pealed (blanch in boiling water for about 30s depending on ripeness and skins should slip off)
• 1⁄2
  cup white sugar
• 1
  cup brown sugar
• 1⁄2
  teaspoon cinnamon
• 1⁄2
  teaspoon nutmeg
• 1
  fluid ounce Bourbon(optional)
• 2
  tablespoons fruit jam, blueberry and blackberry are very nice 
• 1 1⁄2
  cups flour
• 1 1⁄2
  teaspoons baking powder
• 3⁄4
  teaspoon baking soda
• 1⁄2
  cup buttermilk
• 1⁄2
  teaspoon salt
• 3⁄4
  cup melted butter
• 1
  cinnamon stick
• 1⁄4
  cup orange juice
• 1
  teaspoon lemon zest
• 2
  tablespoons lemon juice

 DIRECTIONS

 Preheat oven to 350°F.

Reserve peals and pits from peaches.

Mix sliced peaches, sugar, nutmeg and cinnamon powder in a bowl and reserve.

Combine bourbon (Maker's Mark is really good in this), orange juice, lemon juice, lemon zest, fruit jam, cinnamon stick, and peach scraps in a sauce pan, bring to a boil, then lower to a simmer and reduce mixture for approximately 10 minutes.

Mix flour, buttermilk, baking powder, baking soda and salt with a dash of cinnamon and nutmeg and set aside or in refrigerator for a few minutes. I have also used Dry Buttermilk Pancake Mix and 1/2 cup milk in place of the flour, buttermilk, baking powder and baking soda.

Strain reduced orange juice mixture and mix with peaches. Pour melted butter into an 8x11" baking pan.

Spoon dough mixture over butter evenly, but leaving some gaps (this helps the dough rise over the peaches later.

Pour peaches over dough.

Bake for about 1 hour at 350F, or until the crust has risen to top of cobbler and crisped slightly. Can add a bit of sugar to top of cobbler just before finished and place in broiler to get a crisper caramelized topping, but beware this can be tricky.