Today is the last day of August. Which means it's the last day of The August Break 2012 and the last day of National Peach Month!!
When I was thinking of what to make with peaches this recipe comes from The Whoopie Pie Book by Claire Ptak of Violet stood out in my mind. Probably because it has nothing to do with whoopie pies and it is in a whoopie pie book!
It was very good. I paired it with vanilla ice cream, but you could use cream. Enjoy!!
100g plain flour
2 tsp baking powder
pinch of salt
100g caster sugar, plus an extra 100g
160ml whole milk
100g unsalted butter, melted and cooled slightly
5-6 ripe peaches
Preheat the oven to 190C/gas 5.
Sift together the flour and baking powder. Stir in the salt and 100g caster sugar and then slowly whisk in the milk. Now whisk in the melted butter in a slow steady stream to form a pancake-like batter and then set aside.
Bring a saucepan of water to boil and set up a bowl filled with ice water with a slotted spoon (or spider) next to the stovetop. Once the water is boiling gently drop in the peaches (you may need to do this in batches). Blanch the peaches for a minute only and then remove them with the slotted spoon, submerging them in the ice water bath to stop them cooking. Slip off the skins and then quarter and core them, removing the stones. If you have big peaches you may want to cut them up some more! Pour the extra 100g caster sugar into a bowl and toss the peaches in the sugar before transferring them to a large gratin dish.
Pour the batter over the peaches and bake in the middle of the oven for about 1 hour. The cobbler is ready when it bubbles and turns golden and a skewer inserted comes out clean!
Goodbye August Break can't wait to meet you again!
Until next year....