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Friday, May 11, 2012

Friday Food Feature ~


T'as la Pêche is a wonderful French idiom which literally translated means "you have the peach". But it is actually a friendly greeting used when some one is in a great mood, is full of energy and excited - ready to "seize the day"! I was in this sort of a mood this weekend when I made this delicious recipe, so even though it isn't a French Recipe, my attitude was and I thought I would share it with you!
Peach Cobbler
from Lee Bailey’s COUNTRY DESSERTS
Ingredients
Crust:
1 ½ c sifted all-purpose flour
¼ tsp salt
5 T unsalted butter, frozen
¼ c solid vegetable shortening, frozen
5 tablespoons ice water
Filling:
7 very large ripe peaches, pitted and skin removed
1 cup sugar
1/2 stick unsalted butter
fresh whipped creme or vanilla ice cream
Instructions1. Preheat the oven to 450 degrees. Lightly grease a deep 7 x 9–inch ovenproof dish. Set aside.
2. Place the flour and salt in the bowl of a food processor fitted with a metal blade. Add the frozen butter and shortening. Process until mixture is the size of small peas. Add ice water and process until mixture is the size of small peas. Add ice water and process until mixture begins to form a ball. Remove and shape into a ball. Refrigerate. Meanwhile, cut the peaches into thick slices and set aside.
3. To assemble the cobbler, roll the dough out on a floured surface. Dust with flour and roll back onto the rolling pin. Unroll over the dish, allowing excess dough to hang over sides. Place peaches into dish. Sprinkle with the sugar and dot with the butter pieces. Place loose ends of the pastry over the top.
4. Put cobbler into the oven and turn temperature down to 425 degrees.
5. Bake for 45 minutes, or until top is golden. Serve with fresh whipped creme or vanilla ice cream - Delicious!

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