Monday, October 3, 2005

Deep Dish Peach Cobbler With Caramel Cream Sauce


This makes a cobbler with both a top and bottom pastry layer, almost like a deep dish pie. If you wish, you can cut the pastry in half and just do the lattice top. Serve with caramel cream sauce.

3 3/4 cups all-purpose flour
4 1/2 tablespoons white sugar
1 and 1/2 teaspoon salt
3/4 butter
3/4 cup lard
1 extra large egg (or two small eggs)
1/4 cup plus 2 Tablespoons cup cold water

3 and 1/2 to 3 and 3/4 pounds fresh peaches - peeled, pitted and sliced
(about 9 medium to large peaches)
1/4 cup lemon juice
1/4 cup orange juice adding water to make 3/4 cup total liquid (if peaches are in season and very juicy you may wish to reduce the total O.J. and water to 1/2 cup).
1/2 cup butter
1 teaspoon Mexican vanilla
1 and 1/3 cup white sugar
1/2 cup light brown sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
small pinch of ginger
2 1/2 tablespoons cornstarch

for topping
1 tablespoon white sugar
1 tablespoon butter, melted

Directions
In a medium bowl, sift together the flour, sugar, and salt. Work in the lard/butter mixture with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown. (you can also cut this recipe in half and use a 8 x 8 pan for smaller families)

In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together the sugars, nutmeg, cinnamon, ginger, vanilla and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.

Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.

Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

Caramel Cream Sauce

Combine 3/4 sugar (white, but you could use brown or a blend if that's what you have on hand) and 1/4 water in a heavy bottom saucepan with tall sides. Boil the mixture over a medium high heat just until the water evaporates and the sugar begins to melt.

Immediately reduce the heat, stirring constantly, and continue to cook until the sugar is completely melted (it will be a dark amber color.) The whole process takes about 20 minutes. Remove the melted sugar from the heat and add 1 cup cream gradually, whisking constantly. The cream will foam up quite a bit and you need to whisk constantly so that the sugar blends. Add 1 teaspoon vanilla and a tiny dab of butter (about 1/4 to 1/3 teaspoon) and whisk again. Set aside to cool slightly.

2 comments:

Island Bob said...

I have got to try this; ripe peaches send me to a different plane of existence. I'm so glad yow didn't use the cop out so may do by adding: "or use 'X' cups of canned peaches". If not in season better to do without I say.

Brigid said...

Bob, there's few places you can get them this time of year, if any, but soon enough you'll be able to make this one.