Wednesday, August 24, 2011

Hennessy Black Infused Peach Cobbler

Today is National Peach Pie Day, a great day for Americans everywhere. Peaches are one of those slept on great treats that don’t always get their due (well that is unless you live in Georgia and then you better not say shit wrong about a Peach or you might get stomped out.)
Now instead of making a plain old Peach Pie, we decided let us put you onto a great recipe that we came across while on vacation in Atlanta last year that infuses Peaches, Cobbler & the great libation known as Hennessy Black.

Peaches, liquor and cobbler go hand in hand simply because of how naturally sweet and juicy peaches are and how well they lend themselves to any form of warm sugary dough.

Yeah I know your wiping your mouth as you read this. So lets us not waste any more of your time and let you get to reading this recipe.
We noticed that using the Hennessy black instead of your typical Bourbon Whisky gives the treat an entirely new twist. 

Nothing more needs to be said other than the fact that this dish is great. How can it not be, it combines two of the greatest things on the face of this Earth, Hennessy & Peach Cobbler.

Enjoy National Peach Pie Day with a big fat slice, plateful or what have you and a cold libation or glass of milk if you cant consume liquor with your desserts.
Click read more to read the entire recipe:

8 peaches, peeled and sliced (6 to 8 cups)
¼ cup Hennessy (Preferably Hennessy Black)
¾ cup sugar, plus more for sprinkling
2 TBS cornstarch
1 tsp ground cinnamon, plus more for sprinkling
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp Kosher salt
2 sticks cold unsalted butter
¾ cup heavy cream, plus more for brushing
1 quart vanilla-bean slow chu ice cream, for serving

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.

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