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Full Online Book HomeLearning KitchenFruit - Peach Melba Cobbler
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Fruit - Peach Melba Cobbler Post by :stevet Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3485

Click below to download : Fruit - Peach Melba Cobbler (Format : PDF)

Fruit - Peach Melba Cobbler

3 C (420g) All-purpose Flour
1 tsp Salt
1 C (225g) Butter-flavored Shortening
1/2 C (1dL) Ice-Cold Water (* up to 1/2 cup or 1dL)
1-1/2 C (300g) Granulated Sugar
1/4 C (35g) Cornstarch
1 tsp Cinnamon
4 C (600g) Fresh Peaches; peeled and sliced
3 C (450g) Fresh Raspberries
2 T Butter
1 Egg Yolk
1 T Whole Milk (can substitute low fat milk)

Pre-heat oven to 375F (190C).

Prepare Cobbler Bottom Crust:Sift together flour and salt in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Gradually add a bit of ice-cold water, don't over do water. Blend with a fork or whisk when you start, and finish with your hands to make sure ingredients are well combined. Do not over mix dough or it will be tough. Divide dough into two unequal portions, about one-third and two-thirds of total mixture.

On a lightly floured surface or on waxed paper, pat or roll large ball of dough into a 12-inch (30.5cm) square. Fit rolled crust into prepared baking dish, trimming pastry level with top of 2 inch (5cm) deep dish.

Prepare Fruit:In a large mixing bowl, stir together sugar, cornstarch, and cinnamon. Stir in peaches and raspberries. When thoroughly combined, pour fruit mixture into pastry-lined baking dish. Dot with small pieces of butter.

Prepare Top Crust: Pat or roll remaining small ball of dough into a 9x9 inch (23x23) rectangle. Cut rolled dough into strips and assemble on top of fruit in a lattice pattern. Crimp and trim lattice ends even with pastry base, to attach top lattice to bottom crust.

In a small mixing bowl, combine milk and egg yolk. Brush mixture over top of lattice, and sprinkle with about a teaspoon of sugar, if desired.

Place baking dish on a cookie sheet (to catch any drips) and bake for about 60 minutes, or until crust is golden brown and filling is bubbly. Let cool, scoop, and serve.
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Fruit - Peach -  Peach Melba Dumpling Fruit - Peach - Peach Melba Dumpling

Fruit - Peach -  Peach Melba Dumpling
1 1/2 cups fresh peeled and sliced peaches (squeeze juice from 1/2 fresh lemon and lightly sugar peaches, stir well to coat) 1/4 cup fresh raspberries 1/4 pound butter 3/4 cup sugar 3/4 cup flour 3/4 cup milk 2 tsps baking powder dash of salt dash of cinnamon Prepare peaches, set aside. In 1 1/2 quart greased casserole, melt butter until bubbly (350 degrees). In the meantime, prepare batter; mix together flour, sugar, salt, cinnamon, baking powder and milk. Pour batter on top of melted butter – DO NOT STIR. Carefully spoon peaches and raspberries into batter, being careful not to

Fruit - Peach -  Peach Jam With Pectin Fruit - Peach - Peach Jam With Pectin

Fruit - Peach -  Peach Jam With Pectin
4 cups peeled peaches 3 to 4 tsp. liquid artificial sweetener (Saccharin) 1 Tbsp. lemon juice 1/2 tsp. ascorbic acid 13/4-ounce package powdered fruit pectin Crush peaches in saucepan. Stir in sweetener, fruit pectin, lemon juice, and ascorbic acid. Bring to a boil; boil 1 minute. Remove from heat. Continue to stir 2 minutes. Pour into freezer containers, cover, and freeze. Thaw for use; then keep refrigerated and use within 4 weeks. Yield—3 half-pint jars