Spicy peach cobbler

Recipe from: 11/17/1993 12:00:00 AM
Ingredients 18
Servings 7
Time

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).
 

Read more on: bake  |  fruit
 

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