I always forget how much I love peaches in my desserts. This Fresh Peach Cobbler is truly outstanding. The topping’s absolutely delicious and the sweet peaches really shine when baked this way.
Fresh Peach Cobbler
4 pounds ripe peaches (8 to 10 large peaches)
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon grated orange zest
1/3 cup orange juice
1 tablespoon unsalted butter
Topping (recipe follows)
2 tablespoons sugar mixed with ¼ teaspoon ground cinnamon
Vanilla ice cream, for serving
1. Preheat oven to 350℉. Line a sheet pan with parchment paper.
2. Bring water to a boil in a pot big enough to fit several peaches at a time. Reduce heat to a simmer and lower some peaches into the water. Let them blanch in the water for about 30 seconds. Place the peaches in an ice bath then peel the skins off. Repeat with the remaining peaches.
3. Chop a quarter of the peaches into small chunks and set aside. Cut the remaining peaches into wedges.
4. In a medium saucepan, whisk together ¾ cup sugar, cornstarch, orange zest, orange juice, and butter and bring to a boil. Add the small chunks of peaches (not the wedges), bring back to a boil, then lower the heat and simmer for 3 to 5 minutes, stirring occasionally, until the liquid is thickened and translucent.
5. In a large bowl, mix the cooked peaches with the peach wedges. Spoon into an 8 × 11-inch oval baking dish and set aside.
6. Use an ice cream scoop or large spoon to dollop the topping onto the peaches in the baking dish (it won’t cover them all).
7. Sprinkle the cinnamon-sugar on top.
8. Put the baking dish on the prepared sheet pan and bake for 30 minutes. Cover loosely with a large sheet of aluminum foil if the topping is getting too browned and continue to bake for 20 to 30 minutes longer. Bake until the topping springs back in the middle and edge when lightly touched.
9. Cool for at least 30 minutes then serve cobbler warm with the ice cream.
Serves 6 to 8
1 cup flour
¾ cup sugar
1 teaspoon baking powder
¾ teaspoon kosher salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs
1 teaspoon pure vanilla extract
1. Put the flour, ¾ cup sugar, the baking powder, and salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the butter and pulse 15 times, or until it is the size of peas.
2. In a small bowl, beat the eggs and vanilla, and add to the food processor. Pulse just until the mixture is evenly moistened.
Recipes from Cooking For Jeffrey by Ina Garten
Neither the atheists or the believers are going to like the title of this tune. It’s fine pop candy, though, with perfectly placed f-bombs.
Check out Peach PRC on her Website where you can learn of upcoming shows in Australia and link to buy the music.