Recipes For 2004

Peach Cobbler

1-1/4 lbs. Firm ripe peaches (about 5-6)
1 tbsp. Lemon juice
1 tbsp. Chopped crystallized ginger
1-2/3 cups sugar
1/2 cup (1 stick) melted, unsalted butter
1 cup all-purpose flour
1 tbsp. Baking powder
dash of salt
1 cup whole milk

Put oven rack in middle position and heat oven to 375.
Cut an X in the bottom of each peach with a sharp knife and blanch peaches in 2 batches in a 3 qt. Saucepan of boiling water for 10 seconds. Transfer peaches to a bowl of ice water. Peel off skin with knife, beginning from scored end, and discard skins. Halve peaches, then pit and slice about 1/4" slices.

Transfer peaches to a 3 qt. Heavy saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat, stirring constantly, then boil, stirring occasionally for about 4 minutes. Remove from heat and add ginger.

Pour melted butter into a 13 x 9 baking dish. Whisk together flour, baking powder, salt, and remaining cup sugar in a bowl, then whisk in milk, just until combined. Pour batter over butter (do not stir). Pour peaches over batter (do not stir).

Bake cobbler until it is bubbling and the top is golden brown, about 40-45 minutes.

Cool in pan on a rack until warm, about 25 minutes, before serving.