Because I am from Georgia, I have been hearing about using peach cobbler and vanilla ice cream as a marketing tool (don’t ask me, I don’t get it) for about two months. I’m not going to shove pie down your throat, BUT, these recipes REALLY do look delish. What do you think? Will you make them for your next family feast?
| Peach Cobbler6 large fresh peaches, pitted and cut into eighths 1 lemon, zested and juiced Batter: 1/2 cup unsalted butter, at room temperature 1 1/4 cups white sugar 1 1/3 cups self-rising flour 1/3 cup rolled oats 2/3 cup whole milk Glaze: 1/4 cup white sugar 2 tablespoons cold water, or as needed to wet topping sugar Directions 20 m Cook 45 m Ready In 1 h 35 m Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish. Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest. Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes. Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens. Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving. Footnotes Chef’s Note: If you don’t have a water spritzer, you can use a pastry brush to moisten the sugar topping. Nutrition Facts Per Serving: 371 calories; 12.6 g fat; 62.3 g carbohydrates; 3.3 g protein; 33 mg cholesterol; 279 mg sodium. |
| ‘Nilla Ice Cream Ingredients 1 1/2 cups heavy cream 1 cup whole milk 1/4 cup sugar A pinch of kosher salt 1/2 vanilla bean (or 1 teaspoon vanilla extract) 5 large egg yolks 1/4 cup sugar Preparation Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week. Yield: Makes about 3 1/2 cups |