Peach and Sweet Basil Cobbler
Description
I know this recipe may sound counterintuitive, but trust me--it's delicious!!
To come up with it, I fooled around with my basic peach cobbler recipe and came up with this absolutely scrumptious take on the classic. In it, the sweet, honey nectar of the peaches is given a new dimension with the spicy clove, licorice and pepper of the sweet basil.
A note: I don't bother to peel my peaches for my cobbler--I am not offended by the fuzziness of the skin, but if you are, you should remove the skins before baking!
Ingredients
Instructions
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Preheat oven to 350*. Adjust the racks so you can put the skillet into the middle of the oven.
Wash and slice the peaches and put them in a small bowl. Add the 1/4 cup of sugar, the ginger liqueur, lemon juice, sweet basil ribbons and corn starch to the peaches. Make sure that any lumps of corn starch are mashed down. *I like to put my corn starch into a small strainer and tap it with a spoon to sprinkle it into the mixture.*
Mix well so that all ingredients are combined and set aside.
Put the butter into an 8" cast iron skillet and place the pan in the pre-heated oven. [if you don't have a cast iron pan, a small pyrex or other small oven-safe pan will do the trick.]
Let the butter melt in the pan. In the meantime, in a bowl, add the 1/2 cup flour, 1/2 cup sugar, baking powder and salt into a bowl and mix well.
Once the butter is melted and bubbly, but not brown (check after about 5 minutes, but it will usually take 7-8 minutes) pull the skillet out of the oven. Add the milk to the flour mixture and mix until smooth. Pour the flour and milk mixture in to the pan over the melted butter, and then pour the peach mixture over top of the wet ingredients.
Put pan back in oven and cook for 45-50 minutes. Check after about 30 minutes and turn if necessary for even baking. Bake until the biscuit is turning a nice golden brown and is pulling away from the sides of the pan.
Enjoy!
