| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Eggs, Dairy |
|
Fruit, Pies |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Ripe; juicy peaches, (about 14 medium) |
| 1 |
c |
Sugar |
| 1/2 |
c |
Unbleached all-purpose flour |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Amaretto |
| 2 1/4 |
c |
Unbleached all-purpose flour |
| 1/4 |
c |
Sugar; Plus 2 tablespoons |
| 3 |
ts |
Baking Powder |
| 1 |
pn |
Salt |
| 1/2 |
|
Stick Unsalted butter; well chilled, Cut into pieces |
| 1/4 |
c |
Solid vegetable shortening; well chilled, Cut into pieces |
| 1 |
|
Egg; Well beaten |
|
|
Zest of 2 lemons; Finely minced |
| 1 1/4 |
c |
Cultured buttermilk |
INSTRUCTIONS
FILLING
TOPPING
Position a rack in the upper third of the oven and preheat the oven to
400F.
FOR THE FILLING:
Peel the peaches if necessary by dropping them a few at a time into a pot
of boing water, leaving them for 1 minute, and then transferring them to a
bowl of iced water. The peels will then slip off easily. Pit and slice the
peaches. In a bowl, stir together the peaches, sugar, flour, lemon juice
and Amaretto. Transfer the peaches to a 9 X 13 inch baking dish and bake 20
minutes.
FOR THE TOPPING
In a bowl, stir together the flour, 1/4 cup of sugar, baking powder, and
salt. Cut in the butter and shortening until the mixture is coarse and
crumbly. Stir in the egg, lemon zest, and buttermilk until a soft dough
forms; do not overmix.
Drop the topping by large dollops evenly over the surface of the hot
peaches. Sprinkle the topping evenly with the remaining 2 tablespoons of
sugar. Return the cobbler to the oven and bake another 15-20 minutes, or
until topping is puffed and golden and the filling is bubbling. Let stand
on a rack and serve hot, warm, or cool.
Recipe by: El Paso Chile Company's Texas Border Cookbook
Posted to recipelu-digest Volume 01 Number 370 by Rodeo46898
<Rodeo46898@aol.com> on Dec 15, 1997
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