Halleybell
Thanks
With summer upon us the parade season is starting to take up a lot of spare time I will try to post as much as I can.
This is a cobbler recipe that I use quite a bit when we have a cook out.
Bourbon Peach Cobbler
8 peaches, peeled and sliced,
about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, plus more for
dusting
2 tablespoons corn starch
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 tablespoons cold unsalted butter (2 sticks)
3/4 cup heavy cream, plus more for
brushing
1. Heat the oven to 375 degrees F.
2. In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
3. Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
4. In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
With summer upon us the parade season is starting to take up a lot of spare time I will try to post as much as I can.
This is a cobbler recipe that I use quite a bit when we have a cook out.
Bourbon Peach Cobbler
8 peaches, peeled and sliced,
about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, plus more for
dusting
2 tablespoons corn starch
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 tablespoons cold unsalted butter (2 sticks)
3/4 cup heavy cream, plus more for
brushing
1. Heat the oven to 375 degrees F.
2. In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
3. Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
4. In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
