Wednesday, August 8, 2012

Pretty Peach Cobbler



Earlier in the week I mentioned a delicious Peach Cobbler we made with our St.Lawrence Market peaches.   I grabbed my camera while we were baking and snapped away.  The pictures will help when you try out the recipe at the bottom!


 To start, you need great, fresh peaches.  Get'em ripe and get'em local.  If you have a market near you, go down and ask one of the vendors, they'll usually help you select a basket full of ripe fruit.


 Pure vanilla extract, or real vanilla beans. Its the only way to get the real flavour.  More dollars, but well worth the investment.


As good as it looks at the end, the dough is my favourite part!

  
 Fresh out of the oven.  You want them soft with some crisp edges, don't forget, they go back in again in a moment.


Dough on top, ready to go back into the oven.


 While its in the final time, see if you have a spot for the leftovers.  This little glass baked goods tray is perfect for display, and handy snacking. 


Pies is a little cookbook by Louise Gardener, we've made at least a half dozen recipes out of it.  Do yourself a favour and pick it up at Chapters, they are all delicious.   
  

When its finished, you'll be ready to eat.  The smell of the baked peaches will have your stomach grumbling, have a fork (and ice cream) ready.

Peach Cobbler
Serves 4-6

Filling

6 Peaches, peeled and sliced
4 tbsp superfine sugar
1/2 tbsp lemon juice
1 1//2 tsp cornstarch
Vanilla or Pecan Ice-Cream to serve

     Preheat the oven to 425f. Place the peaches in a 9-inch square ovenproof dish that is also suitable for serving. Add the sugar, lemon juice, cornstarch and almond extract and toss together,  Bake the peaches in the oven for 20 minutes.
     Meanwhile, to make the topping, sift the flour, all but 2 tablespoons of the sugar, the baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles bread crumbs. Mix the egg and 5 tablespoons of the milk in a pitcher, the mix into the dry ingredients wit a fork until a soft, sticky dough forms.  If the dough seems too dry, stir in the extra tablespoon of milk.
     Reduce the oven temperature to 400f. Remove the peaches from the oven and drop spoonfuls of the topping over the surface, without smoothing.  Sprinkle with the remaining sugar, return to the oven, and bake for an additional 15 minutes or until the topping is golden brown and firm - the topping will spread as it cooks. Serve hot or at room temperature with ice cream.

Bill
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1 comment:

  1. I would probably love it if it was made for me :)

    ReplyDelete

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