Posts Tagged 'social science'

Pipe Dream #217: To Answer Precisely – Peach Cobbler + Maple Bourbon Cream Sauce

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You know those weird icebreaker questions people ask at functions/college? Not the ones you have to do as the official icebreaker, but the ones that always come up as like “interesting details,” that are actually uninteresting, but we all just pretend.
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Examples include:
What’s your sign?
What is your middle name?
Do you like peaches or nectarines better?
Seriously, that last one. I feel like people ask me that all the time. So often, in fact, that I’ve developed a pretty particular answer to the question. I mean if I have to recite my answer, I’d better know it in my head.
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There is no fruit in this world better than an in-season, perfectly ripe, non-grainy, ultra-sweet peach. In all cases other than the perfect peach, I prefer nectarines, primarily because they don’t have any fuzz on.
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The following cobbler could be made with either, depending on what’s available. The great thing about baking peaches is that all the problems you might have worried about had you been trying to eat them raw (graininess, sweetness, unripeness) dissolve in a happy amalgamation of golden pulp.
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Smothered in bizkit and maple bourbon cream sauce. This dessert was actually so good that I ate three servings of it without batting a lash. I didn’t even have to justify in my mind. I just know that this kind of most perfect peach experience only happens in my life every three years, so imma take advantage.
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So what about you? Are you a peach person or a nectarine nibbler? Does it matter? Please take advantage of any late-season stone fruit and make this. Heck, you could try it with flash frozen fruit. While not as delish, probs, the cobbler would still serve as a massively adequate vehicle to transport maple bourbon cream sauce into your mouth.
Bloggin,’
L
Peach Cobbler
Adapted from David Lebovitz
For the filling:
4 large, ripe peaches (abbou 2 1/2 pounds)
1/4 cup sugar
a squeeze of lemon juice
2 teaspoons all purpose flour
1 teaspoon vanilla extract
For the biscuits:
1½ cups (210 g) all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons sugar
a pinch each of salt and nutmeg + a dash or two of cinnamon
4 tablespoons (2 oz/60 g) unsalted butter, very cold
2/3 cup (160 ml) buttermilk
1 large egg yolk
1 teaspoon whole milk, half and half or cream
white sugar, for sprinkling
Preheat the oven to 375 degrees F. Halve, pit and cut the peaches into ½-inch slices; you don’t have to remove the skin. In a large bowl, toss the peaches with the 1/4 cup sugar, lemon juice, 2 teaspoons flour and vanilla. Transfer the fruit mixture to a 2 quart baking dish. Bake in the preheated oven for 30 minutes, stirring once, until the fruit is warm and bubbly.
While the fruit is baking, make the biscuit dough. In a medium bowl, whisk together the 1½ cups flour, baking powder, baking soda, 2 teaspoons sugar, salt, nutmeg and cinnamon. Grate the butter on the largest holes of a box grater into the flour mixture. Stir just to coat the butter in the flour. Pour in the buttermilk and stir just until the dough is moistened. Don’t overmix.
After the fruit has baked, drop the dough in six equally sized mounds onto the fruit. In a small bowl, whisk together the egg yolk and milk. Brush the egg wash over the biscuit dough and sprinkle liberally with extra sugar. Return the baking dish to the oven for about 20 minutes, until the biscuits are golden brown.
Let the cobbler cool until just warm and serve with maple bourbon cream sauce and vanilla ice cream.
Maple Bourbon Cream Sauce
Adapted from the Pioneer Woman
4 tablespoons real maple syrup
1 cup Whipping Cream
3 Tablespoons Light Corn Syrup
1/4 teaspoon maple flavoring
1 tablespoon bourbon

Pour the whipping cream into a saucepan. Add the maple syrup, corn syrup, maple flavoring and bourbon, stirring over moderate heat until thickened and reduced by about one-third, which should take 15-20 minutes. Refrigerate the mixture until it is cold and thick, stirring occasionally so it doesn’t form a skin. If you are rushed, you can set the sauce over an ice bath and cool it more quickly.


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