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Fall 2007 |
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Peach Cobbler |
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The
Briars, Jackson’s Point |
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Recommended: Colio Estate Wines CEV Late Harvest Vidal
Makes 6 servings
An old-fashioned sweet that never fails to please. You will need six
6-oz
(175-g) ramekins for this recipe. Serve these individual cobblers
with a good quality peach or butterscotch ripple ice cream. |
For the filling:
3 cups (750 mL) peaches, peeled and diced
¼ cup (50 mL) brown sugar
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) ground cloves
¼ tsp (1 mL) allspice
¼ cup (50 mL) orange juice
2 tsp (10 mL) cornstarch mixed with
1 tsp (5 mL) water |
| Lightly grease the ramekins and set aside. In a
medium-sized heavy saucepan, combine the peaches, sugar, spices and
orange juice. Bring to a boil and then reduce the heat to a simmer
and cook for 3 minutes. Add the cornstarch mixture and simmer for a
further 2 minutes, until the mixture thickens. Fill each ramekin ¾
full with the peach mixture. Transfer to the refrigerator until
needed. |
For the topping:
½ cup (125 mL) all-purpose flour
¼ cup (50 mL) granulated sugar
¾ tsp (4 mL) baking powder
¼ tsp (1 mL) salt
1 Tbsp (15 mL) butter
1 Tbsp (15 mL) whipping cream
1 small egg, beaten |
| Mix the flour, sugar, baking powder and salt in a
small bowl and set aside. Heat the butter and cream in a
medium-sized saucepan over low heat until the butter is just melted.
Cool to room temperature.
Whisk the beaten egg into the butter mixture; add the dry
ingredients
and mix until combined. The mixture will resemble a thick pancake
batter.
Let rest for 10 minutes.
Preheat the oven to 350°F (180°C).
Spoon the batter over the peach filling, dividing it evenly between
the
6 ramekins. Bake the cobblers for 25–30 minutes, until the topping
is golden brown.
Serve immediately. |
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A recipe from Simply the Best, a cookbook of
recipes from Ontario's Finest Inns, by authors Kathleen
Sloan-McIntosh and Jenna C. King.
Published by Whitecap Books, 2006.
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