Spicy peach cobbler: Food24: Recipes

Spicy peach cobbler

Recipe from: - Fairlady 11/17/1993

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Ingredients

2

kg

yellow cling peaches, peeled, stoned and sliced
150

g

light brown sugar
60

g

unsalted butter
15

ml

all-purpose or cake flour
5

ml

vanilla essence
TOPPING
250

g

all-purpose or cake flour
12

ml

baking powder
3

ml

bicarbonate of soda
3

ml

salt
5

ml

ground ginger
2

ml

ground allspice
1

ml

ground nutmeg
1

ml

ground cloves
70

g

cold butter, cut in pieces
160

ml

buttermilk
85

ml

black treacle
30

ml

light brown sugar

Method

Place sliced peaches (about 10-12), sugar and butter in saucepan, bring to boil and simmer gently, covered, for 5 minutes. Sprinkle flour over and stir in quickly to prevent lumps forming. Stir in vanilla essence. Tip into a wide baking dish (about 20 x 30 cm) which holds about 2,5 litres (10 cups) and cool. At this stage the mixture can be frozen. TOPPING: Mix dry ingredients in a bowl and, using your fingertips, rub in butter to make a coarse, crumbly mixture. Using a knife, stir in mixed buttermilk and treacle to make a soft scone-like dough (or use a food processor). Roll out dough to 1 cm thick and cut into 4-6 cm diameter rounds. Place on top of peach mixture, leaving spaces between them to allow for rising, and sprinkle with sugar. Bake at 220 ºC for 25 to 30 minutes, or until scones are golden brown and peach mixture is bubbling. Serve with thick cream. TOTAL KILOJOULE COUNT: 13 790 kJ (3 295 Cal). A portion: 1 970 kJ (470 Cal). (With cream) 19 895 kJ (4 755 Cal). A portion: 2 845 kJ (680 Cal).

Servings: Change Serving

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Great dessert trick
Paint paper muffin cups with melted bittersweet chocolate; chill until firm, then peel off the paper. Fill the chocolate dessert cups with Instant Chocolate Mousse (or fresh fruit) and top with a dollop of sweetened whipped cream. Serve on a chilled dessert plate so the chocolate stays cold and the cups hold their shape.

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