Wednesday, July 16, 2008

Can he bake a peach cobbler?

Uh-huh. Next question. A shot of peach flavored aperitif with the hounddog name of Rinquinquin made this particularly a la peche.

6 comments:

amarilla said...

Oh no I'm delirious! Can I really smell that?

Good thing I'm not operating any heavy machinery right now.

Thew said...

I was going to take the skins off, but said, aw, it's too hot to boil water, so to heck with that. They added a beautiful jewel-red color to the cooked fruit.

Gerry Gomez Pearlberg said...

Damn! I just botched my first-ever blueberry cobbler yesterday evening. Can you recommend a good recipe?

Thew said...

o-so simple from Gourmet Sept '99:
mix up:
1 cup flour
1/2 cup sugar
1 tps baking powder
1/2 tsp salt
blend in:
3/4 stick butter
to consistancy of course meal (or whatever!)
&
stir in 1/4 cup boiling water, and "waah-la"
you've got a bisquity-delish batter to top your fruit. you can plop spoonfuls down for the cobble effect, or since I usually use a smallish souffle dish, I just cover the top.

For blueberries, I like a squeeze of lemon and some sugar, but not too much since the cobble is sweet and so is the ice-cream. Can be juicy; I've been known to drop a spoonful of flour or tapioca with the fruit.

Gerry Gomez Pearlberg said...

I think even I can handle that! Thanks!

Lisa said...

Not sure how I landed here but I do love a peach cobbler. It looks great or looked great as you probably already ate.
L