SOUTHERN BOURBON FRESH PEACH COBBLER

Steps:

• 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.