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Peach Cobbler
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Williams Sonoma
| Made with fresh peaches, this homey cobbler captures the essence of summer. Scoops of homemade vanilla ice cream add the finishing touch. | |
| 3 lb. | peaches, peeled, pitted and each cut into 8 slices |
| 1/4 cup plus 2 Tbs. | plus 1 tsp. granulated sugar |
| 1/4 cup plus 2 Tbs. | firmly packed light brown |
| sugar | |
| 2 1/2 Tbs. | cornstarch |
| 2 tsp. | fresh lemon juice |
| 1/4 tsp. | freshly grated nutmeg |
| 1 Tbs. | unsalted butter, cut into small pieces |
| Cobbler dough: | |
| 1 1/4 cups | unbleached all-purpose flour |
| 1/3 cup | sugar |
| 1/4 tsp. | salt |
| 7 Tbs. | cold unsalted butter, cut into 1/4-inch cubes |
| 1 | egg yolk |
| 1 tsp. | vanilla extract |
| 2 Tbs. | very cold water |
| 1 | egg, lightly beaten |
| Vanilla ice cream: | |
| 3 cups | half-and-half |
| 1 | vanilla bean |
| 3/4 cup | sugar |
| 6 | egg yolks |
DIRECTIONS FOR THE PEACH COBBLER:
Preheat an oven to 425ºF.
In a large bowl, stir together the peaches, 1/4 cup plus 2 Tbs. granulated sugar, the brown sugar, cornstarch, lemon juice and nutmeg. Transfer to a 2-quart rectangular baker and scatter the butter pieces on top.
On a lightly floured work surface, roll out the cobbler dough 1/4 inch thick. Tear the dough into 3-inch pieces and place on top of the peach filling. Brush the dough with the beaten egg and sprinkle with the 1 tsp. granulated sugar.
Bake the cobbler for 10 minutes. Reduce the oven temperature to 350ºF and bake until the topping is browned, 50 to 60 minutes more.
Transfer the pan to a wire rack and let cool for about 20 minutes. Serve the cobbler with vanilla ice cream.
DIRECTIONS FOR THE COBBLER DOUGH:
In a food processor, combine the flour, sugar and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a small bowl, mix together the egg yolk, vanilla and cold water. Add the egg mixture to the flour mixture and pulse just until the dough pulls together; do not overmix.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough as directed in your recipe.
DIRECTIONS FOR THE VANILLA ICE CREAM:
The best vanilla ice cream is made with vanilla beans that have been steeped in custard to release their maximum flavor. If vanilla beans are unavailable, simply omit the steeping and add 2 tsp. vanilla extract to the chilled custard before freezing.
Pour the half-and-half into a heavy saucepan. Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the vanilla bean, then add the seeds and bean halves to the half-and-half. Bring to a simmer over medium-high heat. Remove from the heat, cover and let stand for 30 minutes.
Return the saucepan to the stovetop over medium-high heat and bring to a simmer. Meanwhile, in a heatproof bowl, whisk together the sugar and egg yolks until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot half-and-half mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 5 minutes. Do not allow the custard to boil.
Pour the custard through a medium-mesh sieve set over a clean bowl. Refrigerate until cold, about 1 hour.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving.
Makes about 5 cups; serves 8.
Adapted from Williams-Sonoma Kitchen Library Series, Ice Creams & Sorbets, by Sarah Tenaglia (Time-Life Books, 1996).
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