Creole Peach Cobbler
Yield 1 - 2 Hotel Pan
1 QUART MILK
1 QUART HEAVY WHIPPING CREAM
1/2 GALLON SUGAR (measured by volume)
1/2 GALLON SELF-RISING FLOUR (measured by volume) (See Chef's Notes below)
4 OZ VANILLA EXTRACT
2 TSP FRESHLY GROUND NUTMEG
1 LB BUTTER (Melted, or use a liquid margarine substitute)
1 - #10 CAN SLICED PEACHES
1/4 CUP CINNAMON
In a large stainless steel mixing bowl, whisk the first six ingredients. You do not have to remove all of the lumps. These will cook out during the baking!
Preheat the oven to 300F. Use a 2” hotel pan, add the melted butter, roll the pan from side to side to coat the sides of the pan, then add the batter to the pan. Strain about half of the peach juice from the peaches (reserve for use in other recipes). Pour the peaches evenly into the hotel pan. Sprinkle the cinnamon evenly across the pan. Then use a chef's spoon to gently distribute evenly the peaches in the pan. You don't want to over work the mixture. Believe me, everything will bake up nicely!
Bake for 45 minutes. Remove from oven, use a chef's spoon and fold the cobbler slightly. Return to the oven and allow to bake for 20 minutes. Remove from oven, and cool for 15 minutes.
If you like apples, then substitute the peaches with a can of sliced apple pie filling!
1 QUART HEAVY WHIPPING CREAM (OR Vanilla Ice Cream)
Use a chef’s spoon to gently break up the into serviceable pieces, flood the cobbler with the cream or ice cream. Serve immediately!
If you do not use a self rising flour, then add 2 tablespoons of baking powder to the batter.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2008, Aurora Catering, Inc. All rights reserved.
Revised: September 17, 2008.