Friday, August 15, 2014

Pastry Queen- Peaches and Cream Cobbler with Fustard Sauce

I love peaches. I love cobbler. I love Texas. The. End.

A few years ago a dear friend of mind brought a cookbook to work one day and said that it reminded her of me and she wanted me see it. I nearly ate every page out of the book! I begged to keep it and joked about not returning it and in my mind I had secret plans to move to outer space so that I could keep it and she couldn't track me down. She knew me well. The cookbook is by Rebecca Rather, also known as the "Pastry Queen" in the Texas hill country. She had two different stores in Texas then shut her doors this past year. Just from reading her cookbooks and seeing how she cooks in the kitchen in her chefs coat and cowboy boots I know we would be best friends. Her Christmas cookbook almost sent me over the edge and I know that her olive beef tenderloin will be part of my holiday traditions forever. She cooks your normal every day food but takes it to a whole different level, like chicken salad with homemade mayo on homemade bread. Need I say more? When I approached her recipe of her peach cobbler and knew I had plans to alter it a wee bit I felt the need to tiptoe into my kitchen and ever so gently open up the book and apologize in advance for make a change. I hope it is one she would approve of. Peach cobbler is one of those staples in my life. I love the sweet creamy peaches combined with the slightly crispy topping and the ooziness of a big fat scoop of Blue Bell melting on top of it, as if it is surrounding the cobbler with a hug. I had some girlfriends over last night and knew it was what I had to make since 1. it is National Peach Month and 2. I heart it.
When you read the title I am sure you thought I had a big fat typo in the title. You are right, fustard was not a word until yesterday, but I promise you won't forget it. I decided that instead of topping the cobbler with a cold scoop of ice cream and trying to gobble up the bowl before every drop melted, I took the ice cream and gently melted it on the stove. I tried it with both a vanilla and a caramel ice cream and both were delish. Once melted, the ice cream is a thinner consistency of a custard sauce, the kind you make with a bunch of eggs and sugar and stir and pray it doesn't curdle. This was much easier to do and can be done in any flavor to top off any sweet. I like how the sauce kept the cobbler warm and melted down into all of the cobbler crevasses. I am in no way saying I am now an anti-a la mode girl, I am going to just be an occasional melt-a mode girl.

Hill Country Peaches and Cream Cobbler with Fustard Sauce
Makes 6-8 servings

1 Stick unsalted butter
1 cup plus 2 Tbsp, white sugar
1 cup, all purpose flour
1 Tbsp baking powder
3/4 cup milk
1/4 tsp salt
1/2 tsp cinnamon
3-4 cups, fresh sliced peaches with peels left on (1 peach yields approximately 1 cup)
1- 8oz cream cheese cut into small cubes
3/4 cup brown sugar
1 scoop of ice cream per person eating in either a vanilla or a caramel flavor

Preheat the oven to 350 degrees.
In a small saucepan, melt the butter over medium heat until it has turned a slight brown color. While it is warming, combine he sugar, flour, baking powder, milk and salt in a separate bowl and stir until just mixed. In a second bowl, stir together the peaches and cream cheese cubes and cinnamon.

Once be butter is melted, pour it into a baking dish at least 8" across. Next, gently pour over the flour and milk mixture and DO NOT STIR. Gently spoon the peaches and cream cheese mixture over the flour and butter mixture and DO NOT STIR. Next, sprinkle the brown sugar over the top. Place your baking dish on a foil lined cookie sheet (just in case spill over happens) and bake for 40-45 minutes until the top turns golden brown.

Just before serving, put the ice cream in a small sauce pan and gently melt it over low heat. Once melted, spoon your cobbler into serving bowls then ladle over a spoon of the sauce.

Enjoy Y'all!
P.S.Rebecca, please come to NashVegas so we can make pink pig cookies and big hair tarts together!

No comments:

Post a Comment