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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Peach Cobbler

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Peach Cobbler Empty Peach Cobbler

    Post by Lobo Thu 04 Feb 2016, 10:11 pm

    Peach Cobbler Img23l
    Peach Cobbler
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    Prep Time: 15 minutes
    Cook Time: 60 minutes
    Servings: 12
    Made with fresh peaches, this homey cobbler captures the essence of summer. Scoops of homemade vanilla ice cream add the finishing touch.






    • 390

    Ingredients:


    • 3 lb. peaches, peeled, pitted and each cut into 8
        slices
    • 1/4 cup plus 2 Tbs. plus 1 tsp. granulated sugar
    • 1/4 cup plus 2 Tbs. firmly packed light brown
        sugar
    • 2 1/2 Tbs. cornstarch
    • 2 tsp. fresh lemon juice
    • 1/4 tsp. freshly grated nutmeg
    • 1 Tbs. unsalted butter, cut into small pieces
    • 1 batch cobbler dough
    • 1 egg, lightly beaten
    • Vanilla ice cream for serving

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    Directions:

    Preheat an oven to 425ºF.

    In a large bowl, stir together the peaches, 1/4 cup plus 2 Tbs. granulated sugar, the brown sugar, cornstarch, lemon juice and nutmeg. Transfer to a 2-quart rectangular baker and scatter the butter pieces on top.

    On a lightly floured work surface, roll out the cobbler dough 1/4 inch thick. Tear the dough into 3-inch pieces and place on top of the peach filling. Brush the dough with the beaten egg and sprinkle with the 1 tsp. granulated sugar.

    Bake the cobbler for 10 minutes. Reduce the oven temperature to 350ºF and bake until the topping is browned, 50 to 60 minutes more.

    Transfer the pan to a wire rack and let cool for about 20 minutes. Serve the cobbler with vanilla ice cream. Serves 10 to 12.
    Williams-Sonoma Kitchen.

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