Subj : 4/13 Peach Cobbler day 5
To   : All
From : Dave Drum
Date : Sat Apr 12 2025 13:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Easy Buttermilk Peach Cobbler
Categories: Fruits, Pastry, Desserts, Dairy
     Yield: 7 servings

     2 lb Fresh peaches; pitted,
          - sliced (peeling is
          - optional)
          +=OR=+
     6 c  Frozen peach slices
   1/2 c  (110 g) dark brown sugar;
          - packed
     3 ts Fresh lemon juice
   1/2 c  (113 g) unsalted butter
 1 1/2 c  (187 g) A-P flour
     1 c  (200 g) granulated sugar;
          - more for sprinkling
     1 tb Baking powder
     1 ts Fine sea salt
 1 1/2 c  (355 mL) buttermilk
   1/2 ts (to 1 tS) flavoring; such as
          - freshly grated nutmeg,
          - citrus zest, cinnamon
          - ginger or vanilla, or 1/4
          - teaspoon almond extract

 Set the oven @ 350ºF/175ºC.

 In a large (10" to 12") well-seasoned cast-iron skillet
 or nonstick pan over medium heat, combine the peaches,
 brown sugar and lemon juice. Bring the mixture to a
 simmer, stirring constantly, until the sugar melts and
 the liquid thickens slightly, 2 to 4 minutes. Pour
 peaches and liquid into a bowl and set aside. Taste a
 peach slice; if it seems flat, add another squeeze or
 two of lemon until bright and lively.

 Using the same pan (you don’t need to wipe it out), melt
 the butter over medium heat, swirling the pan
 occasionally, and let it cook until it smells very
 nutty, turns golden brown and flecks of dark amber
 appear, 2 to 4 minutes. Turn off the heat and reserve
 the brown butter in the pan.

 In a mixing bowl, whisk together the flour, granulated
 sugar, baking powder and salt. Pour in buttermilk and
 any flavorings you like, and mix just until combined.

 Scrape the batter on top of the brown butter in the pan,
 but don’t mix it in. The butter will rise and cover some
 of the batter at the pan’s edges, and this is good.
 Scatter the peach slices and their juices on top of the
 batter without stirring. Sprinkle with a little more
 sugar if you like, for crunch.

 Bake until the cobbler is golden brown on top, 50 to 60
 minutes. Transfer the pan to a wire rack to cool
 slightly. Serve warm or at room temperature.

 By: Melissa Clark

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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