Recipe

"Being from the south, southern food was all that I knew,” recalls Chef Ayo Cherry. “One day, to my chagrin, I was taken to a French restaurant. Reluctantly I looked over the menu and with the help of a few others, I made my selection. In that moment my life was changed for the better.” That’s when she discovered a whole new cuisine that she didn’t know she would love. Her discovery led to an interest in French cuisine, followed by going to a French culinary school, and then becoming a chef for celebrities, such as Lil Wayne, and traveling around the world. “From something as simple as ordering coq au vin I became the chef I am today. That moment is what I want to share with people. A transformative experience that centers around food," sums up Chef Ayo.

Southern Peach Cobbler + Infused Yogurt Pop

PREP TIME: 6 hours inactive + 40 minutes active

COOK TIME: 40 minutes

EQUIPMENT:

Kitchen Aid with ice cream attachment 2.7-inch x 1.7-inch

Popsicle mold Popsicle sticks

1 cutting board

1 peeler

1 knife for cutting peaches

2 large bowls

Measuring cups

Measuring spoons

1 fork

1 cheese grater

2 inch 9 X13 baking dish

1 inch diameter cookie scoop

INGREDIENTS:

Popsicles

4 5.3oz packages vanilla yogurt

20 mg liquid thc

4 popsicle sticks

Cobbler

8 fresh peaches, peeled and cut into thick wedges, about

12 wedges per peach

¼ cup white sugar

¼ cup brown sugar

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

1 Tablespoon fresh lemon juice

½ cup water

2 teaspoons cornstarch

Biscuit Crust

½ cup white sugar

2 cups AP Flour

½ cup brown sugar

2 tsp baking powder

2 tsp salt

12 tablespoons butter, frozen

½ cup boiling water

Garnish

2 fresh peaches, thinly sliced

DIRECTIONS:

1. Before starting the recipe freeze the mixing bowl of the ice cream attachment overnight.

2. Add yogurt and to the frozen mixing bowl. Churn with the mixer on medium speed until it becomes creamy. Add yogurt to popsicle mold and add 5mg liquid THC to each popsicle. Insert popsicle sticks. Freeze overnight.

3. Preheat oven to 425 degrees F (220 degrees C).

4. In a large bowl, combine peaches, ¼ cup white sugar, ¼ cup dark brown sugar, ¼ teaspoon cinnamon, nutmeg, lemon juice, water, and cornstarch. Toss to coat evenly and pour into baking dish. Let sit for 10 minutes. Bake in preheated oven for 10 minutes.

5. Meanwhile, in a large bowl, combine flour, ½ cup white sugar, ½ cup brown sugar, baking powder, and salt. Using a cheese grater, grate butter into bowl, mix with a fork until mixture resembles coarse meal. Stir in boiling water until just combined.

6. Remove peaches from oven and drop the small scoops of dough over them. This recipe makes a lot of crust so drop them close together. Bake until topping is golden, about 30 minutes. Remove from oven and serve immediately using circle dough tops as guides for servings.

7. Remove popsicles from freezer and place on top of hot cobbler. Garnish with fresh peach slices and enjoy!