Caramel Peach Cobbler w/Spiced Pinot Grigio

By netpcs

A bubbly hot lusciously sweet & tangy peach filling nestled in a flaky crust. Topped with a smooth spiced creme anglaise enhanced with pinot grigio.

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Caramel Peach Cobbler w/Spiced Pinot Grigio

2 Pictures

Lemon Meringue Tartlets

simple cake

Ingredients

Caramel Peach Cobbler
Pie Dough
3 cups all-purpose flour
½ teaspoon fine salt
2 teaspoon granulated sugar
2 sticks cold unsalted butter, cut into small pieces
8 to 10 tablespoons ice water
Filling
1 cup brown sugar
1 ½ Tbsp cornstarch
½ tsp ground cinnamon
½ tsp ginger
¼ tsp nutmeg
2 Tbsp vanilla
2 tsp fresh squeezed lemon juice
½ cup Caramel Sauce
5-6 cups sliced peaches (frozen)
1 Egg, beaten
Spiced Creme Anglaise w/Pinot Grigio
2 cups heavy cream
1 tbsp vanilla extract
½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp allspice
8 egg yolks
3/4 cup white sugar
¼ cup pinot grigio wine

Details

Servings 4
Level of difficulty Average
Preparation time 25mins
Cooking time 35mins
Cost Average budget

Preparation

Step 1

Directions:
Pie Dough
Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 8 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
Cut dough in half and shape the dough into flat disks. Cover it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2

Filling
Heat oven to 400 degrees.

Mix sugar, cornstarch, cinnamon, ginger, and nutmeg in 2 quart saucepan. Stir in peaches, Caramel Sauce, lemon juice and vanilla. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Roll dough into 2 flat sheets and place one in bottom of a 9x13 ungreased baking dish. Poke holes in dough with fork. Place in oven to blind bake for 10-15 minutes.

Remove from oven and pour filling into baking dish and place remaining dough on top. Brush dough with beaten egg. Bake until top crust is golden brown, 25 to 30 minutes.

Step 3

1. In a small, heavy saucepan, heat cream, spices, and vanilla until bubbles form at edges.
2. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot heavy cream mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining heavy cream mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
3. Properly cool down sauce. Once sauce is cool it will be thick. Add pinot grigio wine to thin out sauce and serve with cobbler.