Iron Skillet Peach Cobbler

Even though heavy iron cookware was first brought to North America by the early settlers of New England, none appreciate the pots and pans like the cooks of the South. Every home cook has at least one well-seasoned skillet they couldn't imagine cooking without, and many have corn stick and muffin pans, grill pans, and larger kettles or Dutch ovens, all made of heavy cast iron. One of the reasons heavy iron is so highly valued is its cooking properties. Heat is evenly distributed and held, making it ideal for deep frying, searing and even baking. The versatility of the iron pot or skillet is unrivaled; use it on the stove top, grill, or in the oven. If you're still not convinced, check the price. An iron skillet will cost under $10, a fraction of the price of a comparable heavy aluminum or stainless steel pan, and it should last a lifetime.     2 cups all-purpose flour 1 1/2 cups sugar 2 teaspoons baking powder 2 teaspoons salt 2 large eggs, beaten to blend 1 1/2 cups crème fraîche, divided 1 cup whole milk 2 teaspoons vanilla extract 1/4 cup (1/2 stick) unsalted butter 2 pounds peeled, pitted peaches, each cut into 1/2" wedges (about 2 cups) 1 cup Peach Preserves 1 cup chilled heavy cream 2 tablespoons sugar     Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl. Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium bowl. Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12" castiron skillet over medium heat. Swirl pan to coat with butter. Remove from heat. Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter. Bake until a tester inserted into center of cobbler comes out clean, 45–50 minutes. Let cool slightly. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar and remaining 1 cup crème fraîche. Cut cobbler into wedges and serve with whipped cream mixture.

Yield: Makes 8 servings