Lunch: G. Garvin's Peach Cobblers

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of G. Garvin's Peach Cobblers

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 tablespoon butter
Two 29-ounce cans sliced peaches, drained, 2 tablespoons juice reserved
1 tablespoon fresh lemon juice
1/2 cup sugar, plus more for sprinkling
1 teaspoon ground allspice
1 teaspoon cinnamon, plus more for sprinkling
1/2 pinch ground nutmeg
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 frozen puff pastry sheets (17.3-ounce package) thawed in refrigerator
Pinch all-purpose flour or cornstarch
1 large egg, beaten

Instructions

Special equipment: eight 6- to 8-ounce ramekins or baking dishesPreheat the oven to 375 degrees F. Melt the butter in a large saute pan over medium heat, tilting the pan to coat. Add the peaches, reserved peach juice and lemon juice and mix well. Add the sugar, allspice, cinnamon and nutmeg and mix well. Let the peaches simmer until the sugar dissolves, about 5 minutes. Combine the cornstarch with 1/4 cup water in a small bowl, stirring to combine. Stir the mixture into the peaches and allow to simmer for a minute or two to thicken the liquid. Stir in the vanilla extract. Lay the puff pastry sheets out on a work surface and sprinkle a pinch of flour or cornstarch on top. Lay the ramekins on top of the puff pastry and cut around the dishes a little bigger than each dish. Cut the leftover puff pastry into bite-sized pieces and place on a baking sheet. (Reserve the pastry rounds.) Bake the bite-sized pastry pieces until partially baked, about 10 minutes. Set aside to cool slightly. Place a few of the bite-size puff pastry pieces in the bottom of each ramekin to create a bottom crust. Spoon the peaches into the ramekins, filling to the top. Top each dish with a puff pastry round, pinching the sides to seal. If the dough is too big, feel free to trim it to fit the dishes better. Gently brush the dough with the beaten egg and sprinkle with sugar and cinnamon. Place the cobblers on a baking sheet and bake until the puff pastry is golden brown, 12 to 15 minutes.