Whiskey Peach Cobbler Last Minute Dessert Food

WHISKEY PEACH COBBLER: LAST MINUTE DESSERT

Steps:

• Preheat the oven to 375°F. Butter a square baking pan (8-inch by 8-inch or 9-inch by 9-inch.)
• Whisk together the flour, baking powder, and salt in a mixing bowl and set aside. In a separate bowl, whisk together the eggs and 1 cup of the sugar. To that, add the butter and milk and whisk until mostly even with some small chunks of butter still visible. Pour that into the flour mixture and stir just until there are no dry pockets of flour anywhere. Scrape the batter into the buttered baking pan.
• Cut the peaches in half, remove the pits but leave the peels on, and slice into 1/8-inch to 1/4-inch thick slices. Set aside.
• In a medium, heavy-bottomed saucepan over medium-high heat, stir together the remaining sugar, whiskey lemon juice, and vanilla extract and bring to a hard boil. Boil for 3 minutes, remove the pan from the heat, add the sliced peaches, and toss gently with a rubber spatula or spoon to coat the fruit with the caramel syrup. Spoon the fruit and syrup evenly over the cobbler batter in the buttered pan.
• Bake for 30 minutes, or until the edges are caramelized with bubbled syrup and the inside is fully set, but still moist. Let cool for 10 minutes before scooping from the pan, or cool for 30 minutes before cutting into 9 squares and serving. Serve with a drizzle of cold, heavy cream, whipped cream, or ice cream!

BOURBON PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Combine the peaches, bourbon, 1/4 cup sugar, the cornstarch and cinnamon in a large bowl and toss to coat.
• Sift the flour, the remaining 1/2 cup sugar, the baking powder and salt into a bowl. Cut 1 1/2 sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
• Melt the remaining 1/2 stick butter in a10-inch cast-iron skillet over medium-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Transfer the mixture to a 2-quart baking dish (or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. (There can be gaps because the dough will puff up and spread as it bakes.) Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.
• Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes. Serve warm with the ice cream.

TIPSY PEACHES

Steps:

• Melt butter in a skillet over medium heat. Add the peaches, and cook for about 10 minutes, stirring occasionally. Mix in the brown sugar, vanilla, and whiskey; simmer over medium heat for about 20 minutes, until peaches are soft and the sauce has darkened. Serve as a side dish or over ice cream.