With some help from wine director, Mike Mraz (whom I recognized as a friendly face from Hearth), I settled on the upside down peach-raspberry cobbler with cream cheese ice cream for dessert at my sojourn at the Northfork Table and Inn. Apparently, this creation was an accidental success. Because there hadn’t been enough time to finish baking the pastry dough for the originally intended dessert, Claudia decided to make it into an upside down cobbler, which for the most part is like a tatin, and low and behold it became a hit. This cobbler actually has more of a pound cake consistency, and it soaks up the caramel poured on top. The peaches, raspberries and cobbler work together like they were meant to be. The cream cheese ice cream was a nice touch too, but with or without the ice cream, I could devour that cobbler instantaneously.