Another amazing recipe shared by a friend...
Fresh Peach Cobbler with Nutmeg Sauce
Pie crust:
2 cups all-purpose unbleached flour
1/4 teaspoon salt
1/2 cup lard, chilled
1/3 cup cold water
Filling:
7 to 8 large peaches, washed and drained
1 cup sugar
4 tablespoons (1/2-stick) butter
Nutmeg sauce:
2/3 cup sugar
1/4 teaspoon fresh-grated nutmeg
2 teaspoons cornstarch
Pinch of salt
1 cup boiling water
1 3-inch piece of orange peel, dried or fresh
3 tablespoons brandy
Take a mixing bowl, sift in flour and salt. Add chilled lard, and
Blend with a pastry blender or your fingertips until the mixture
Becomes the texture of heavy cornmeal. Sprinkle over the cold
Water and mix together lightly until the dough sticks together.
Shape into a ball and leave it in the bowl to rest for at least
15 minutes.
Divide the dough in half. Roll out one piece of the dough and
Line an 18-by-8-by-2-inch baking pan that has been greased
Lightly with lard. After pressing the pastry gently over the
Bottom, sides, and corners, trim the overlapping dough from edges
Of pan. Cover with wax paper and set into refrigerator until
Needed. Roll out the second piece of dough and cut it into 8
Strips. Place the strips between wax paper and place them in
Refrigerator as well.
Peel the peaches and slice each into 6 or 7 pieces. When all the
Peaches are sliced, remove the pastry and strips from the
Refrigerator. Sprinkle 2 tablespoons of sugar over the bottom of
Pastry in pan and fill in with the sliced peaches; sprinkle the
Rest of the sugar over the peaches. Scatter thin slices of
Butter, 6 to 8 pieces, over the sugar. Moisten the rim of the
Pastry and place the strips of dough, weaving them in by placing
One across and one lengthwise until they are used up. Press down
Along the rim and trim surplus pastry hanging over edges.
Decorate rim by pressing marks on pastry with handle of a dinner
Knife.
Set the cobbler into the center of a preheated 450 degree oven,
Close the door, and turn the oven down to 425 degrees. Bake for
45 minutes. Remove from oven and let cool for 15 to 20 minutes
Before serving with a nutmeg sauce.
For the nutmeg sauce: Place the sugar, nutmeg, cornstarch, and
Salt in a quart saucepan, stir well, and pour in the cup of
Boiling water, stirring as you pour. Add in orange peel and set
Over a medium burner to boil gently for 10 minutes. Set aside
Until ready to serve. Reheat without boiling and add in brandy.
Serve warm with peach cobbler (omitting the orange peel).
Makes 6 to 8 servings.
Pie crust:
2 cups all-purpose unbleached flour
1/4 teaspoon salt
1/2 cup lard, chilled
1/3 cup cold water
Filling:
7 to 8 large peaches, washed and drained
1 cup sugar
4 tablespoons (1/2-stick) butter
Nutmeg sauce:
2/3 cup sugar
1/4 teaspoon fresh-grated nutmeg
2 teaspoons cornstarch
Pinch of salt
1 cup boiling water
1 3-inch piece of orange peel, dried or fresh
3 tablespoons brandy
Take a mixing bowl, sift in flour and salt. Add chilled lard, and
Blend with a pastry blender or your fingertips until the mixture
Becomes the texture of heavy cornmeal. Sprinkle over the cold
Water and mix together lightly until the dough sticks together.
Shape into a ball and leave it in the bowl to rest for at least
15 minutes.
Divide the dough in half. Roll out one piece of the dough and
Line an 18-by-8-by-2-inch baking pan that has been greased
Lightly with lard. After pressing the pastry gently over the
Bottom, sides, and corners, trim the overlapping dough from edges
Of pan. Cover with wax paper and set into refrigerator until
Needed. Roll out the second piece of dough and cut it into 8
Strips. Place the strips between wax paper and place them in
Refrigerator as well.
Peel the peaches and slice each into 6 or 7 pieces. When all the
Peaches are sliced, remove the pastry and strips from the
Refrigerator. Sprinkle 2 tablespoons of sugar over the bottom of
Pastry in pan and fill in with the sliced peaches; sprinkle the
Rest of the sugar over the peaches. Scatter thin slices of
Butter, 6 to 8 pieces, over the sugar. Moisten the rim of the
Pastry and place the strips of dough, weaving them in by placing
One across and one lengthwise until they are used up. Press down
Along the rim and trim surplus pastry hanging over edges.
Decorate rim by pressing marks on pastry with handle of a dinner
Knife.
Set the cobbler into the center of a preheated 450 degree oven,
Close the door, and turn the oven down to 425 degrees. Bake for
45 minutes. Remove from oven and let cool for 15 to 20 minutes
Before serving with a nutmeg sauce.
For the nutmeg sauce: Place the sugar, nutmeg, cornstarch, and
Salt in a quart saucepan, stir well, and pour in the cup of
Boiling water, stirring as you pour. Add in orange peel and set
Over a medium burner to boil gently for 10 minutes. Set aside
Until ready to serve. Reheat without boiling and add in brandy.
Serve warm with peach cobbler (omitting the orange peel).
Makes 6 to 8 servings.
No comments:
Post a Comment