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Wolfgang
Puck's Peach & Berry Cobbler Recipe
Serves 12
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 One can make apple pie all year
round, but this is a recipe that demands ripe, delicious fresh fruit. Make
this only when peaches are at their best.
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1 recipe
shortcake dough
Filling
2 pounds ( 4 to 5 large) peaches
6 cups mixed berries, such as
raspberries, blueberries and blackberries
1/4 cup light brown sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 tablespoon Peach brandy, Kirsch or
Grand Marnier
1/4 teaspoon ground cinnamon
Streusel topping
1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 tablespoons unsalted butter, chilled
2 tablespoons sliced almonds
2 tablespoons quick cooking oats
Pinch each cinnamon, nutmeg and
cardamom
2 tablespoons heavy cream for glazing
shortcakes
2 tablespoons sugar for glazing
shortcakes
1. Pre-heat oven to 375 degrees F.
Prepare shortcake dough as directed. On a
lightly floured board roll out dough to 1/2 inch thickness. Using a 2 1/2-inch
cookie cutter cut out 12 circles re-rolling scraps if necessary. Place on a
baking tray; cover loosely with plastic wrap. Refrigerate until ready to
assemble cobbler.
2. Prepare filling: In large pot of
boiling water blanch peaches for about 1 minute. Plunge into an ice-bath. Remove
skins, cut in half and remove pits. Cut each half into 4 or 5 slices and place
in large bowl.
3. Add mixed berries, brown sugar,
lemon juice, Peach brandy and cinnamon. Stir to mix thoroughly. Spoon fruit
mixture into a lightly buttered 13 x 9 x 2 1/2-inch baking dish.
4. Prepare streusel: In a medium bowl,
combine flour and sugar. Using a fork, cut in butter until it resembles coarse
meal. Stir in remaining streusel ingredients.
5. Assemble cobbler: Sprinkle prepared
Streusel mixture over fruit filling in dish. Place prepared shortcake circles on
top. Lightly brush shortcakes with heavy cream and sprinkle with sugar.
6. Bake for about 45 to 50 minutes or
until shortcakes are golden brown and fruit filling is bubbling and thickened.
Remove from oven; allow to sit for 10 minutes before serving.
 7. Serve - Warm the cobbler, if made earlier in the day. Serve
with your favorite ice cream or softly whipped cream or just as is with a
sprinkling of sifted powdered sugar.
Shortcakes: (Click for a complete
(Strawberry) Shortcake Recipe)
2 3/4 cups pastry or cake flour
1/4 cup sugar plus additional to
sprinkle on top
1 tablespoon plus 1 teaspoon
baking powder
1 teaspoon salt
10 tablespoons chilled unsalted
butter, cut into 2 tablespoon-pieces
1 cup heavy cream plus additional
to brush on top
1. Prepare the shortcake:
Preheat the oven to 375 degrees F. Line a baking tray with parchment
paper.
2. In a food processor fitted
with the steel blade, combine the flour, 1/4 cup sugar, baking powder, and
salt with a few on/off turns. Add the chilled butter and process just
until combined. With the motor running, pour the cream through the feed
tube, stopping just before the dough forms a ball. |
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