Perfect weather and an unbeatable backdrop drew hundreds for the annual Fiddles, Vittles and Vino fundraiser at the Rock Ledge Ranch historic site, nestled into the beauty of the surrounding Garden of the Gods Park.
Interrupting the energetic bluegrass musicians to give a warm welcome was Brent Beavers, the event's founder, still well-known and beloved for his Sencha restaurant of years past (sadly, long closed) and characterized by his devotion for all ingredients local and his natural artistry with food. As everyone in the Colorado Springs food world knows, Brent is overseeing a transformation at Giuseppe's Old Depot downtown, a local landmark now under new ownership. While the re-tooling is still underway, Brent is already purchasing all of his ground beef from Ranch Foods Direct with plans to introduce more local items to the menu soon.
6 c. sliced ripe but firm peaches
(about 10 small)
2/3 c. granulated sugar
2 T. all-purpose flour
1/8 tsp. ground ginger
1 large egg
1 T. granulated sugar
1/2 c. heavy whipping cream
1/4 tsp. pure vanilla
1 9-inch unbaked double crust
Preheat oven to 350. Place in large
bowl: 5 cups sliced peaches. Mix
together and then gently mix into
peaches: 2/3 c. sugar, 2 T. flour and
1/8 tsp. ginger. In another bowl, beat
together and set aside: 1 large egg, 1
T. sugar, 1/2 c. whipping cream, and
1/4 tsp. vanilla. Gently stir the peach
mixture and spoon into pastry-lined
plate. Pie crust will be full, but there
will be some settling as it cooks.
Pour cream mixture over the peaches.
Top with pie crust. Cut four slits
in top of crust. Fold the bottom edge
over the top edge of the crust and
seal. Flute edges. Sprinkle granulated
sugar over top of crust (just a
pinch.) Bake at 350 for 50-60 minutes,
until crust is golden and filling