Saturday, December 15, 2012

Peach Cobbler

5-6 cups peaches (drained, if using canned peaches)
half a lemon
2 T maple syrup

1 stick butter or 8T
1 c sugar
3/4 c self rising flour
3/4 c milk

Preheat oven to 350 degrees F.
In a bowl, add drained peaches, zest of 1/2 a lemon and juice from 1/2 a lemon.
Add maple syrup and stir.

Slice butter into baking dish. Put in warm oven until butter melts.
In a bowl, mix flour and sugar. Add milk slowly, careful not to overstir.
When butter is melted, remove baking dish. 
Pour flour mixture over melted butter and do not stir. 
Then slowly add peach mixture on top. DO NOT STIR.
Batter will rise to the top during baking. Bake for 1 hour.

*for an 8x8 inch pan, cut recipe in half. 

Creamy Maple Syrup
1 1/2 c heavy whipping cream
5 T maple syrup
3T cold water
1T corn starch
Add cream and syrup to a heavy saucepan. Turn heat onto medium low. In a separate container mix starch and cold water. Then stir into cream mixture in saucepan. 
Heat until liquid thickens, stirring occasionally. Do not boil. Serve alongside peach cobbler or drizzler on top before serving.

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