Fresh Peach Cobbler
1/2 cup butter
4 cups fresh fruit and its juices
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup unbleached all purpose flour
1 cup milk
Put the butter in a deep 2-3 quart casserole or pan and put it in a cold
oven, and preheat to 350 degrees. If the fruit is not juicy, sprinkle it
with some of the sugar and set aside for awhile. Whisk together the
cream of tartar, soda, and flour, and then add the sugar and milk. The
batter will be thin. When the butter has melted and the oven has reached
the 350 degrees, pour the batter all at once into the dish, then pour
the fruit and juices into the center of the batter. Return to the oven
and bake for about 1 hour, or until the top is golden brown and a cake
tester poked into the batter comes out clean. Serve hot, warm, or at
room temperature with or without cream, creme fraiche, or Devon cream.
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