Scarlett WPeach Berry Cobbler
March 28th 2007 17:23
Peach Berry Cobbler
About Cobbler
Cobbler is a traditional American baked dish, usually a dessert. It consists of a filling which is placed in a large baking dish, such as a Dutch oven, which is covered by a layer of pastry as a crust. The result is then baked.
Another similar pudding is the British dessert known as a crumble, although the crumble’s topping has a somewhat rougher and crumblier texture.
INGREDIENTS
Serves 6
1. Place the blackberries and 125 gm of the sugar in the soaked clay pot.
2. Peel, stone and slice 4 of the peaches.
3. Add the peeled peaches to the pot with the cinnamon stick.
4. Mix the fruit together.
5. Cover the pot and place in the cold oven.
6. Set the oven at 220 degrees Celsius.
7. Cook for 40 minutes, or until the blackberries are cooked.
8. Place the flour in a bowl and rub in the butter or margarine.
9. Mix in the remaining sugar and enough milk to make a soft dough.
10. Roll out thickly and cut out 3 cm / 1½ in round scones. Overlap these on top of the fruit.
11. Brush with milk and sprinkle with sugar.
12. Cook, uncovered, for a further 15 -20 minutes, or until the scones are cooked.
13. Stone and slice the remaining peach, toss with lemon juice, then use to decorate the cooked cobbler.
Notes:
Wash a new pot in hand-hot water adding a little washing-up liquid, and rinse it thoroughly.
Preparing the claypot for cooking:
1. The first step in preparing a claypot recipe is to soak the pot in cold water for 15 minutes, or until you are ready to put the food in the pot. If the pot has never been used before, it should be soaked for 30 minutes.
2. Place the pot and lid in the sink or in washing-up bowl. Invert the lid on top of the pot to save space and fill the sink or bowl with cold water to completely submerge the pot and lid. The unglazed, porous pot absorbs water during soaking.
3. As the pot heats in the oven, the water creates a moist cooking atmosphere. Not only does this prevent foods from drying out but it also encourages some ingredients to create a flavoursome cooking liquor.
4. The moist atmosphere promotes tender results when roasting meat and preserves the natural flavour of seafood and vegetables.
5. When used for baking, the pot encourages items, such as cakes and breads, to rise well.
6. The pot also helps to give yeasted breads a good crust which crisps and browns when the lid is removed for the final 10 minutes or so of cooking.
7. The material and moisture which is retained in the pot makes it unnecessary to add fat for basic cooking.
8. When cooking baked items, such as bread or cakes, it makes sense to line the bottom of the claypot with a piece of non-stick baking parchment. This ensures that the baked goods are easy to remove.
9. If you intend using the same claypot for all types of cooking, do not cook fish as the first food in the pot. Once the pot has been used for other cooking, then it can be used for fish and seafood. Ideally, it is best to keep a separate clay pot for desserts and baking.
**From “The Book of Claypot Cooking” and “Wikipedia, the free encyclopedia”Your text goes hereYour text goes here**
| 155 |
| Vote |
subscribe to this blog
