Four Clan Kitchen

What we eat everyday

A last summer fling: Pistachio-peach cobbler

Posted by fourclankitchen on September 5, 2011

Our local texas peaches are gone, but a few from Colorado are still streaming in.  They are not quite as juicy as the East Texas peaches, but they are pretty darn good.  I was going to preserve this batch for winter, but then ran across this peach cobbler recipe on Gastronomer’s Guide, a really nice blog with recipes that are dead on.  Its apparently a Southern peach cobbler a la Paula Deen and is unusual because it assembles a cobbler backwards with a layer of melted butter, followed by the biscuit dough and finally cooked peaches.  To the original recipe I added some pistachio nuts, lemon zest and almond extract.  I took out the cinnamon because I think it distracts from the pure peach flavor, while almond extract complements both the peach and the pitachio nuts.  I also reduced the number of peaches by 1 (because mine were very large) and did not peel them.  I dont think the peels hurt anything and they add a lot of flavor.

Ingredients:

5-6 large peaches , sliced (peel if desired)

2 tablespoons lime juice (about 1/2 lime)

2 cups sugar, divided

6 tablespoons salted butter

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup pistachio nuts, peeled, unroasted

1 cup milk

1/2 teaspoon almond extract

zest of 1/2 lime

Method:

1. P reheat oven to 350˚F. Toss sliced peaches with lime juice, zest and 1 cup sugar in a large saucepan. Let stand for about 5 minutes.

2. Simmer over medium heat until liquid is syrupy and bubbling, about 10 minutes. Add almond extract.

3. Meanwhile melt butter in a 13×9″ baking dish by placing in the oven.

4.  In a food processor, combine flour, baking powder, remaining 1 cup sugar, and salt. Pulse briefly. Then add the nuts and pulse briefly again, breaking up some of the nuts.

5. Pour in milk and pulse until smooth.

6. Pour over melted butter in baking dish. Spoon peaches + the juices over batter. Do not stir the ingredients. Bake until golden brown, about 30 to 45 minutes.  Serve with a glass of cold milk.

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One Response to “A last summer fling: Pistachio-peach cobbler”

  1. Hey there, Thanks a lot for this fantastic post! I must bookmark A last summer fling: Pistachio-peach cobbler Four Clan Kitchen. Kind regards.

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