|I'm having fun creating small dishes from a wonderful book called Small Batch Baking.|
Once Valentine's Day is over all I can think about is spring: flowers, garden centers, vegetable plants, herbs, fruit tress, and all that awaits when it's time to harvest. These thoughts sent me down to the freezer to "harvest" one of the bags of peaches that I prepared and put into the freezer last fall. So, we had Peach Cobbler with Bourbon Cream and Candied Pecans for dessert tonight. It was delicious (seriously, the pecans alone made this recipe worth making). It made three ample servings, so the one of us who proves to be less virtuous will undoubtedly finish it off tomorrow.
PEACH COBBLER with BOURBON CREAM & CANDIED PECANS
Unsalted butter, at room temperature, for greasing baking dishes
FOR THE FILLING:
3 ripe peaches, or 2 cups thawed frozen peaches
1/2 teaspoon fresh lemon juice
2 tablespoons firmly packed light brown sugar
1 teaspoon cornstarch
Pinch of ground cinnamon
FOR THE TOPPING AND FOR SERVING
1/4 cup plus 2 tablespoons all-purpose flour
2 teaspoons granulated sugar
1/4 teaspoon baking powder
Pinch of salt
Pinch of ground cinnamon
Pinch of ground nutmeg
1 tablespoon cold unsalted butter, cut into pieces
2 tablespoons cold whipping (heavy) cream
1/2 teaspoon granulated sugar
Bourbon Cream (recipe follows)
Candied Pecans (recipe follows)
Place a rack in the center of the oven and preheat the oven to 375 F. Lightly grease the baking dishes (I used one au gratin dish) and set them aside.
MAKE THE FILLING
If you are using fresh peaches, peel them and cut them in half. Remove the pits and cut the pieces into 1/2-inch slices. Place the peaches and lemon juice in a medium-size bowl, and toss to mix. (If using frozen peaches, omit the lemon juice.) Add the brown sugar, cornstarch and cinnamon, and toss well to coat the peaches. Spoon the peaches and juices into the prepared dish(es), dividing the filling evenly between them if using two.
MAKE THE TOPPING
Place the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a medium-size bowl and whisk to blend well. Add the butter pieces and toss to coat the butter with the flour mixture. Rub the mixture with your fingertips until the mixture is crumbly. Add the cream and toss with a fork just until the dough is combined.
Turn the dough out onto a lightly floured surface and knead it a few times to smooth it. Form the dough into a disk and roll out, forming 1/2-inch-thick pieces the shape and size of the top(s) of your baking dish(es). Place the dough pieces on top of the filling, ans sprinkle each one with 1/4 teaspoon of sugar. Bake until the top is golden brown and the juices are bubbling, 25 to 30 minutes.
Remove the dishes from the oven and let them cool on a wire rack for 15 minutes. Serve the cobbler warm, with the Bourbon Cream. If you are using them, sprinkle each serving with Candied Pecans.
1/3 cup cold whipping (heavy) cream
1 tablespoon firmly packed dark brown sugar
1/2 teaspoon bourbon
1/2 teaspoon pure vanilla extract
Place the cream, brown sugar, bourbon, and vanilla in a medium-size mixing bowl and beat with a hand-held electric mixer on high speed until stiff peaks form, 1-1/2 to 2 minutes. Serve immediately.
Makes about 2/3 cup
1/2 cup finely chopped pecans
1-1/2 teaspoons light corn syrup
1 tablespoon granulated sugar
Place a rack in the center of the oven and preheat the oven to 325 F. Line a rimmed baking sheet with aluminum foil.
Place the pecans and corn syrup in a small bowl and stir to mix. Add the sugar and toss to coat the pecans well. Working quickly so the sugar does not dissolve, spread the pecans on the baking sheet and bake until they are golden, 10 minutes. Remove the pecans from the oven. The candied pecans can be made 1 day ahead; store them in an airtight container.