My sweet tooth has finally come out and it has hit me with a vengeance. I think having just been full moon, that is having an effect on my cravings.
Of course who would admit to that, only crazy people base their emotions and hunger cravings on the moon. At least that’s what I’ve been told.
I can’t quite remember how it goes but I remember in school the moon being linked to lunacy. It was something to do with french and english translations. Anyhow, as I’ve gotten older I’ve started to believe this more and more. Probably because I would like to have an excuse for my temper tantrums, alternatively because I am becoming more and more odd, who really knows. But here I am, rambling & completely off topic.
The point I was trying to make was that I came across this recipe right around the time of the full moon, and I haven’t stopped thinking about it since. So, here it is recreated as well as an altered version. Both are delicious, it just depends on what you want.
– 5 peaches, washed, pitted & cut into 16 chunks each.
– 160g flour
– 160g light brown sugar
– 60g oats
– 1 tsp cinnamon
– 1/4 tsp salt
– 40g shredded coconut
– 40g slivered almonds
– 125g butter, cold & cubed
– 1 cup heavy cream
– preheat over to 175C.
– line the bottom of a medium baking dish, line the peaches to completely cover the base. If they pile up a little higher, brilliant. If they don’t & there are gaps, use a smaller dish.
– in a blender, combine the butter & flour and blitz until it resembles coarse sand.
– add in the rest of the ingredients & combine well. If there are pea sized chunks of butter in there or some of the mixture clumps together, that’s a good thing.
– generously coat the top of the peaches & place on the centre rack in the over.
– bake for 30 minutes or until the top layer is golden & crispy.
– serve hot with a drizzle of cream on top.
This version of the dish has wonderfully sweet, subtle peaches that are soft & completely delicious. If you find the taste a little too subtle however, they can be jazzed up a bit.
The basic recipe remains the same, the only alterations is some minor preparation to the peaches prior to coating with the cobbler topping.
– 25g butter
– 1 shot dark rum
– 20ml heavy cream
– bring a skillet to medium-high heat & brown the butter
– add the peaches & then the shot of rum.
– flambe the mixture (set it on fire)
– add the cream and reduce for just a minute.
– proceed with the directions from before to complete.
….for more recipes from us, check out our archives here.