Wednesday, June 27, 2012
Peaches and Cream!: Recipe
I made a cobbler with peaches and an assortment of frozen berries with an oatmeal-brown sugar crumb topping and served it with homemade peach-ginger snap ice cream. The ice cream was amazing - in fact, I brought it to my in-laws' house and they don't usually like to keep sweets in the house after everyone leaves a party but this...they wanted to keep! And I didn't blame them; except now I need to make another batch for us!
The cobbler was served warm and the topping was buttery and slightly hard which made it feel like a real crust. Together they were a perfect match and both were a cinch to make. I know how attractive fruit desserts are but remember, the summer is a time for easy-does-it, so think of this the next time you want a pie and have to roll-out dough!
Peach Berry Cobbler
4 large white peaches, cut in half, pitted and cut into 1" wedges
2/3 cup sugar, separated
1 1/4 cup all-purpose flour, separated
2 tablespoons peach nectar
1 cup frozen mixed berries
1/3 cup light brown sugar, packed
1/4 teaspoon kosher salt
8 tablespoons cold unsalted butter, cut into small pieces
1/2 cup quick-cooking oats
Preheat oven to 350 degrees.
In a large bowl, combine the sliced peaches with 1/3 cup granulated sugar, 1/4 cup flour, the peach nectar and toss well to coat. Add the frozen berries and toss lightly. Pour into a 9" pie baking dish.
For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup granulated sugar, the brown sugar and the salt in a food processor and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl and add the oats. Work with your hands until it forms large clumps. Spread evenly over the top of the pie dish and bake for about 40 minutes. Serve warm or at room temperature.
Peach-Ginger Snap Ice Cream
1 1/2 cups heavy cream
1/3 cup sugar
2 large, ripe white peaches, peeled and pitted
1/4 cup peach nectar
1/4 teaspoon vanilla extract
2/3 cup crushed ginger snap cookies
Heat the cream in a heavy medium saucepan over medium heat until small bubbles appear around the edges. Do not allow cream to boil. Remove from heat and add the sugar and stir well until it's completely dissolved. Cool to room temperature.
Cut the peaches into small pieces and place in a food processor with the nectar. Blend until the peaches are pureed. Stire the puree and the vanilla into the cooled cream. Cover and refrigerate overnight. Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. Just before it's complete, add in the cookies and mix another 2-3 minutes. Transfer to a freezable container and freeze 1-2 hours, at least.