Peach Jacks (North Carolina)

You've never tried pancake recipes quite like these scrumptious North Carolina's Own Peach Jacks. With the sweet succulent taste peaches, these "Jacks" are the perfect southern take on a B&B style breakfast or brunch.

Filling:
1 (6 oz) pkg dried peaches
1½-2 cups water (If water cooks out before peaches are soft, just add more water)
1 cup sugar

Dough:
2 cups all-purpose flour, unbleached
1 tsp. sea salt
½ cup shortening
½ cup milk
flour, for dusting, cutting board and rolling pin

For Frying:
½-1 cup lard for frying (or Canola oil)

Make filling the day before you cook jacks.

Simmer peaches and water in a small saucepan for 45 minutes to an hour until peaches are soft. Be careful, they tend to stick. Add water if needed. Add the sugar and cook 15 minutes more, stirring often.

Remove from heat and refrigerate overnight. You will have 2½ cups peaches.

Stir together the flour and salt. Using two forks cut in the shortening. Add milk and stir. Separate into 8-10 portions. Using the extra flour and a rolling pin, roll each dough piece into a 6" round. Roll dough as thin as you can without tearing dough.

Put 1-2 Tbsp. cooked peaches in the center of the rolled dough. Fold the edges over to make a half circle. Crimp edges with a fork. Trim off any extra dough.

Melt lard in a medium-size frying pan. Grease should be quite hot before you fry jacks. Fry jacks until they are golden in colour. Turn and brown the other side. Remove from heat and drain on paper towels. Continue until all jacks are cooked.

The sweet, tangy taste of Peach Jacks is a treat. They are good cold but, oh, so good when they are hot. Yum!

Makes 6-8 Jacks.

Cook’s Notes: Use dried fruit. In the south they used dried peaches, apples or cherries. Fresh fruit just doesn't have the zing.