Aren't they beautiful! The pink colored sauce is due to adding dried hibiscus. This is the second weekend in a row I've canned peaches. Last Saturday, I decided to do a trial run to make sure everything turned out. This past weekend, a good friend Tom from the yoga studio joined the fun. I strongly advise 2 people when canning. We canned preserves and peach halves in 3 hours. Click on the following link to view the canning recipe - Hybiscus Peaches
I baked Lorna's upside-down peach-berry cobbler. I had almost everything on hand except buttermilk and anise. I made the buttermilk by adding a bit of vinegar to regular milk and I left out the anise.
For the fruit mixture, peaches, mixed berries, peacns, brown sugar, cornstarch and freshly squeezed lemon juice were mixed together.
The cake layer was a bit more interesting. Whole wheat flour and cornmeal were the base mixed with the regulars. This was a definately a new combination. I liked the grainy stone-ground taste. Peach season has arrived!