This was posted a week and a half or so ago in my thread about the Tomahawk Rib Eyes. It garnered considerable interest there, then I dropped a pic into the thread by
foamheart
yesterday with his pecan pie. I've gotten a couple requests to go ahead and post the entire thing, so here goes. Sorry not to have done it sooner but I'm just not a baker so it really didn't register. This was done in a cast iron skillet and cooked on the grill.
Peach mixture in the skillet and onto the grill
Dough made up and dropped into the skillet
Coming along nicely. This is cooking while we are eating the monster steaks
All done and in the house
Dessert is served....with Blue Bell French Vanilla ice cream. Oh so good!!
This is very good and very easy to make. When I tell you I'm not a baker, it's no exaggeration. If this were difficult to make, it would not be in my arsenal. I'm trying to screw up the courage to start trying new stuff and may very well after looking through this section of the forum. I've never been here before but there's some great looking stuff posted!! That's somewhat of an inspiration. Here is the recipe:
6-8 cups peaches
¼ cup bourbon
¾ cup sugar plus more for dusting
2 T corn starch
1 t cinnamon
1 ½ cups AP flour
2 t baking powder
½ t kosher salt
16 T (2 sticks) cold unsalted butter
¾ cup heavy cream plus more for brushing
Heat oven to 375 (I used the grill)
In large bowl add peaches, bourbon, ½ cup sugar, corn starch, and cinnamon. Mix well to coat peaches evenly
Into a bowl sift together the flour, baking powder, and salt. Cut 12 T (1 ½ sticks) butter into small pieces. Add to flour mixture and cut it in with a pastry blender or with your hands until mixture looks like coarse breadcrumbs. Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.
In a 10” cast iron skillet over medium low heat melt the remaining 4 T of butter. Add the peaches and cook gently till heated through, about 5 minutes. Drop the dough by tablespoonsful over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put into the oven on a baking sheet to catch any drips. Cook 40 to 45 minutes until top is browned and fruit is bubbling.
Hope y'all enjoy this as much as we do....but it's the only dessert I've ever made and only a few times at that I may have to come out of the closet though and don my baker's apron.
Where did I put that pesky apron??
Robert
Peach mixture in the skillet and onto the grill
Dough made up and dropped into the skillet
Coming along nicely. This is cooking while we are eating the monster steaks
All done and in the house
Dessert is served....with Blue Bell French Vanilla ice cream. Oh so good!!
This is very good and very easy to make. When I tell you I'm not a baker, it's no exaggeration. If this were difficult to make, it would not be in my arsenal. I'm trying to screw up the courage to start trying new stuff and may very well after looking through this section of the forum. I've never been here before but there's some great looking stuff posted!! That's somewhat of an inspiration. Here is the recipe:
6-8 cups peaches
¼ cup bourbon
¾ cup sugar plus more for dusting
2 T corn starch
1 t cinnamon
1 ½ cups AP flour
2 t baking powder
½ t kosher salt
16 T (2 sticks) cold unsalted butter
¾ cup heavy cream plus more for brushing
Heat oven to 375 (I used the grill)
In large bowl add peaches, bourbon, ½ cup sugar, corn starch, and cinnamon. Mix well to coat peaches evenly
Into a bowl sift together the flour, baking powder, and salt. Cut 12 T (1 ½ sticks) butter into small pieces. Add to flour mixture and cut it in with a pastry blender or with your hands until mixture looks like coarse breadcrumbs. Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.
In a 10” cast iron skillet over medium low heat melt the remaining 4 T of butter. Add the peaches and cook gently till heated through, about 5 minutes. Drop the dough by tablespoonsful over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put into the oven on a baking sheet to catch any drips. Cook 40 to 45 minutes until top is browned and fruit is bubbling.
Hope y'all enjoy this as much as we do....but it's the only dessert I've ever made and only a few times at that I may have to come out of the closet though and don my baker's apron.
Where did I put that pesky apron??
Robert