Cookbook Challenge (Stone fruits) – Peach Cobbler

cookbook challenge

The start of the cookbook challenge 2011. I hope I am able to complete it this year. Stone fruits have been selected to kick start the challenge. As much as I love cherries, I decided to go ahead with peaches instead. I tried the peaches at the Collingwood farmers market and they are so good that I had to get 2KG to snack on during the week. And of course, to make this delicious and highly addictive peach cobbler from Jamie Oliver’s America.

peaches

peaches

This is my very first Jamie Oliver cookbook. I love it! The recipes are so “grounded”. What I mean by that is that it is not fluffy. Simple ingredients. Easy to find ingredients. What makes it special is the little details that he adds to the recipe. What I like about this cobbler recipe is the hint of ginger and that extra zing of the citrus zest that I get at the end of each mouthful.

He recommended a French sweet white – a Muscat. I reckon a Innocent Bystander Moscato will do the trick. What do you think? Or even a very refreshing cocktail like a Martini Royale which is a combination of Martini Prosecco, Martini Rosato with some fresh raspberries and ice sounds like a winner :)

Peach cobbler

Peach cobbler

It is not too late to join us for the next cookbook challenge. All you have to do is to sign up at the cookbook challenge group. And remember to check out HERE for more stone fruits recipes.

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Ingredients:

Peaches

  • 8 ripe peaches, halved, stoned and cut into wedges
  • 1 vanilla pod, halved lengthways and seeds scraped out
  • Zest of 1 lime ( I used a lemon instead)
  • 40g of soft butter
  • Zest and juice of 1 orange
  • 1tbsp of finely grated fresh ginger

Cobbler toppings

  • 40g pine nuts
  • 100g self raising flour
  • 50g caster sugar
  • salt
  • 100 unsalted chilled butter
  • icing sugar for dusting
  • vanilla ice cream

Method:

  1. Preheat the oven to the maximum. Toss the peaches gently with vanilla seeds, lemon/lime zest, brown sugar, orange juice and grated ginger in a oven proof dish (approx. 25cm in diameter)
  2. Place the peaches in the oven and lower the temperature to 190C. Cook for about 10 – 15 mins, until the peaches have soften slightly. The more ripe the peaches, the quicker it turns soft
  3. Place the nuts in a food processor and whiz it quite fine. Add the flour, sugar and salt. Cut the chilled butter and then add to the mixture and whiz until the mixture looks like breadcrumbs. Add about 2 tbsp of water to bring everything together. When the dough is firm, set aside
  4. Remove the peaches from the oven and pour in 1/2 cup of water. Gently scrape the sides and mix everything together. Scoop about 6 heaped tbsp of dough on top of the peaches
  5. Place the dish back into the oven for about 20mins. When the mixture bubbles and have a golden top, it is ready
  6. Add icing sugar and scoops of vanilla ice cream. Dig in!
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