CHEF JOHN'S PEACH COBBLER
There was a time when being called a shoemaker was the ultimate kitchen insult. It meant that your cooking skills were so weak, the cobbler down the street could have come into the kitchen and done just as well. This beautiful peach cobbler recipe is so easy, any shoemaker could master it.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
- Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
- Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
- Pour melted butter into a Dutch oven. Pour batter over the melted butter.
- Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
- Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.
Nutrition Facts : Calories 562 calories, Carbohydrate 99.3 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 10.5 g, Sodium 536.3 mg, Sugar 76.1 g
CHEF JOHN'S PEACH TARTLETS
This recipe features the unusual and exotic Chinese five-spice powder. Peaches are a natural pairing for the aromatic blend of anise, ginger, cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns, which usually make up this thousand-year-old spice.
Provided by Chef John
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
- Whisk sugar and Chinese five-spice powder together in a small bowl. Beat egg and water together in another bowl.
- Melt butter in a large skillet over medium heat. When the butter foams, arrange peaches in a single layer in the skillet. Pour sugar mixture over the peaches; cook, turning peaches once, until sugar is melted, bubbling, and syrup has a tan color, about 2 minutes. Transfer peaches and syrup to a bowl to cool completely.
- Cut pie crusts into eight 4 1/2-inch rounds. Set rounds on prepared baking sheet and fold edges of each crust up to form a 1/2-inch rim. Brush each crust with egg mixture.
- Place 2 peach slices, pit-sides facing each other, in the center of each tart. Place 1 peach slice in center, skin-side up, in between the other two peaches. Drizzle excess syrup over the peaches.
- Bake in the preheated oven until golden and bubbling, about 15 minutes.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 31.6 g, Cholesterol 30.9 mg, Fat 19.7 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6 g, Sodium 284.2 mg, Sugar 9.4 g
CHEF JOHN'S PEACH PIE
Above and beyond beautiful, this lattice design is also very practical. When you're making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded 'watery-pie syndrome.' That's also the reason we boil the excess juices down to a syrup.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
- Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
- Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
- Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
- Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
- Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 47.2 g, Cholesterol 6.6 mg, Fat 14.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 223.5 mg, Sugar 27.6 g
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