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Tuesday, July 23, 2013

Peach cobbler



5 cups sliced peaches which is 5 to 7 whole peaches depending on the size 
1 cup water
1 cup turbinado sugar (can substitute with white sugar)
1 teaspoon fresh peeled and finely grated ginger
1/2 teaspoon cinnamon powder

Peel the peaches and discard the pit.  Slice the peaches.

Make syrup:
To a pan on medium heat with one cup of water add the sugar and let it melt.  When the sugar has melted add the peaches and the grated ginger cook for about 10 minutes, after 10 minutes add the cinnamon powder mix and keep it aside.

For crust:
1 1/2 cups self rising flour
1 cup turbinado sugar (can substitute with white sugar)
1 1/2 cups milk

Prepare the crust:  To a bowl with the self rising flour add sugar and mix.  Add the milk and form a batter.  Mix slowly till the sugar has melted

Prepare for baking:  1 stick butter or 8 tablespoon melted

To a 9" square baking pan first add the melted butter.

Next on top of the butter pour the flour batter and on top of the batter pour the peaches and syrup.  Do not mix these items.  They need to be added in the order of butter, batter and peaches with sugar syrup without mixing.

Bake at 350 degrees fahrenheit or 177 celsius for about 45 to 50 minutes or until it is done.  Adjust the baking time to the power of your own oven.

While baking the butter and flour batter covers the peaches to form a beautiful crust.

Summer time an abundance of peaches are available.  They are so sweet and delicious.  This old recipe effectively takes advantage of the delicious qualities of peaches.






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