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Summer fruit is here!

Summer fruits are absolutely packed with bright sunny flavor!

Nectarines, plums, apricots, peaches, plumcots and several other hybrid, juicy and fragrant fruits.

Of the incredible summer fruit choices, the time honored peach is my favorite. Peaches are so aromatic and when combine with warming cinnamon and a pinch of spicy nutmeg, peach cobbler is born. Peach cobbler is such an iconic dessert of summer, but there are only so many ways to experiment with a classic dessert.

However, in the spirit of innovation, I’ve created a flavor packed, pull apart bread, with all the warm, spicy, perfumed and scrumptious flavors that go perfectly with any vanilla ice cream, on a hot summer evening.

Let’s get into this delightful summer dessert.

Not only is this recipe a fun twist on a classic, it utilizes easily found items, simple techniques, sourdough and is vegan and dairy free. Further, to serve a-la-mode and keep the recipe vegan and dairy free, use your favorite dairy free and vegan vanilla ice cream. We used a lactose-free vanilla ice cream.

What tools do you need?

• Bundt Pan
• medium Skillet
• Food Processor
• Kitchen Scale
• Strainer
• 4 cup Measuring cup
• Mixing Spoons
• Large Mixing Bowls

Peach Cobbler Monkey Bread

Bread Ingredients:

• 200g active Sourdough Starter
• 40g Peach Juice
• 200g warm Water
• 40g Olive Oil
• 4g Vanilla Extract
• 500g Bread Flour

Peach Filling:

• 1/2 tsp prepared Peach filling (recipe below)

Rolling Sugar

• 1/2 cup Brown Sugar, or Coconut Sugar
• 1 Tbsp Cinnamon
• 1/2 tsp Nutmeg

Get it all together (this will take roughly 11 hours, 3 hands on hours)

1. Start making your Peach Filling (takes about 45 minutes), as follows:
   • Drain 1-32oz jar of Old Fashioned Peach Slices in heavy syrup, reserving peach liquid.
   • Reserve 1 cup of whole peach slices.
   • Using your food processor, puree remaining peach slices, and place peach puree into a medium skillet.
   • Heat peach puree over medium heat, until simmering, then reduce heat to low. Add the zest of 1/2 a lemon, and continue cooking, stirring occasionally, until you have reached a honey-like consistency.
   • While you are cooking down the peach puree, roughly chop your peach slices and reserve until the peach puree has reached the desired consistency.
   • Once the peach puree has reached a honey like consistency, turn off heat, add to bowl with roughly chopped peaches and refrigerate until needed.
2. While your Peach Puree is cooking down, gather your bread ingredients, mix together, see Our Favorite Sourdough Loaf recipe for full instructions. Cover and rest for 1 1/2 hours, during which you are going to finish the Peach Puree.
3. After the first rest period, stretch and fold the dough, cover and rest for 2 hours.
4. After the second rest period, stretch and fold, again, rest and bulk ferment for 6 hours.
5. About 5 hours into you waiting on the bulk fermentation, prepare the Rolling Sugar in a shallow bowl. Also heavily grease a bundt pan, with coconut oil or grease of your choice. Further, prepare a small bowl of oil, for your hands.
6. Now that bulk fermentation is completed, begin with greased hands, tear pieces of dough that re roughly 2 inches. gently flatten in the palm of your hand, add 1/2 tsp Peach Puree, close and roll in sugar mixture. Add the sugared dough ball to the bundt pan. Do this until all all the dough is gone, there will be left over Peach Puree, you can use it for anything but I like it with yogurt for breakfast.
7. Cover the bundt pan and allow to rest for 2 hours.
8. Preheat oven to 350 F, bake for 35-40 minutes.
9. Once baking time is done, place a heat safe plate over the bundt pan, and flip. Let cool some, about 15 minutes and remove bundt pan. Allow to cool, or serve with a scoop of ice cream.

Enjoy!