Last weekend at an sold out cooking class in Tokyo, (https://www.nikikitchen.com/reservation/teacher?teacher_id=210) we made Peach Cobbler with Japanese Peaches, it was a first time experience for all who attended. The Japanese Peach is not the same as an American Peach a completely different species with origins in China.
It is sweet and juicy with a delicate unique aroma. It is something the Japanese do not cook, they offer it a gift and its eaten as it is with the skin removed. So when baked with a little superfine sugar and cinnamon and a southern biscuit on top a transformation will occur that is unique and intensity flavorful.
The baking causes residual natural sugar to be released and caramelized and when paired an Moscato from Israel the room went wild! I had tested this dessert before but the Moscato made all the difference.