Wednesday, June 10

PEACH COBBLER

There are some foods that have the power to transport you to another place. Basil reminds me of the Italian Campania region, Kettle Chips remind me of Colchester Zoo, and summer peaches remind me of the southerly American states (not that I've ever been).



Maybe it's because we watched Holes a lot growing up, or maybe it's because I got really into Pioneer Woman on the food network a while ago, but whenever I picture peaches I imagine a rickety southern ranch with wooden fences and home made cloudy lemonade served delicately on a porch. White gloves optional, lace parasol mandatory.

I've had this Jamie Oliver recipe open in a tab since probably April, so the second I went into town and saw the market stand bursting full of peaches I went a bit nuts. Two kinds of nuts actually-- I added in Pistachios to my version.



PEACH COBBLER

For the filling, you will need:

  • 8  x Ripe Peaches
  • 1 x Vanilla Pod
  • 1 x Lime
  • 1 x Orange
  • 1 x Stub of Ginger
  • 40g Soft Brown Sugar



For the crust:
  • 20g Pine Nuts
  • 20g Pistachios
  • 100g Self Raising Flour
  • 50g Caster Sugar
  • 100g Unsalted Butter, chilled!
+ a good scoop of your favourite vanilla ice cream



Instructions to make:

  1. Firstly, preheat your oven to as high as it can go. Whilst that's getting going, you'll need to prep your ingredients. Half and stone your peaches, then slice into wedges and place in an oven proof dish. Zest your lime into a small bowl, then add in the zest and juice of the orange. Half and deseed your vanilla pod and add the seeds into the bowl. Following this, grate in your ginger and stir in the brown sugar. Pour this over your sliced peaches and stir through gently. By this time, your oven should be preheated so stick in your peach dish and immediately turn the heat down to 190 degrees and cook for 10-15 minutes, until the peaches have softened.
  2. While that's cooking, it's time to prep the crumble topping. Place your pine nuts and pistachios in a food bag and whack with a rolling pin into they form a rough powder. Place this into bowl.
  3. Add the flour and sugar into the nut mixture, and then grate the butter into the mixture with a box grater. Use your fingers to rub this mixture until it begins to resemble breadcrumbs. At this point, add two tablespoons of water to form a dough.
  4. Remove your peach mixture from the oven and add half a glass of water into the dish. Stir though, and gently check nothing is catching on the sides.
  5. Portion your dough roughly into six, and dollop on the top of your peach mixture in dumpling shapes.
  6. Return to the 190 degree oven and cook until the top is golden and the peach syrup is bubbling-- Jamie's recipe said 20 minutes but it took about 40 in my oven.
  7. Remove from the oven and portion up with a generous scoop of ice cream.

Best served: outside on a warm Louisiana evening, a snoozing dog at your feet and crickets chirping in the distance. Or, on a couch in Kent watching The One Show. Really, whenever you fancy!

Until next time!

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