Peach Cobbler

Preheat oven to 350 degrees F. If using fresh peaches, in a large stockpot bring 4 quarts of water to a boil. Drop the peaches in the boiling water for 30 seconds. Refresh in cold water. Peel the peaches and remove the pits. Chop the peaches and place in a large mixing bowl. Stir in the honey, sugar, orange zest ( if used), and cinnamon. Divide the mixture evenly into eight 6-ounce custard dishes. Cut the pastry into 8 rounds, slightly larger than the custard dishes. Lay the pastry over the dishes and let the excess hang over the sides. Crimp lightly with a fork around the rim. Make several slits to allow the steam to escape. Brush the crust with the milk. Place on a baking sheet and bake for 30 to 35 minutes. Serve warm with low-fat frozen yogurt or ice cream.