Texas Peach Cobbler (Fairmont Hotel Dallas TX)

Texas Peach Cobbler

from Dallas' famous Fairmont Hotel

Recipe adapted from The Dallas Morning News June 2012

Ingredients:

• 2-1/2 pounds peaches
• 1/2 cup plus 2/3 cup sugar (divided use)
• 1 vanilla bean
• Streusel topping (recipe follows)
• 1/2 cup (1 stick) butter
• 2/3 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

Instructions:

Plunge the peaches into boiling water for 45 seconds or so; remove them to an ice bath so they don’t cook. Slip the skins off and slice the peaches. Or, you can simply use a vegetable peeler and peel the skins off.

Place the peaches in a bowl and toss with 1/2 cup sugar. Split the vanilla bean and scrape the seeds into the peaches; toss to mix. You can leave the vanilla pod in. Let the peaches sit at room temperature about an hour to draw out the juices.

Make the Struesel Topping and set aside.   Combine 1 cup flour, 1/3 cup light brown sugar, 1/2 teaspoon salt and 1 cup chopped pecans.  Add 5 tablespoons melted butter and mix until well combined.

Preheat oven to 350 F. Put butter in a 3-quart baking dish (9x13-inch) and place in the oven so the butter melts.

For the Batter, whisk together the remaining 2/3 cup sugar, flour, baking powder, salt and milk in a separate bowl until smooth.

Discard the vanilla bean and pour the peaches along with their juices into the baking dish. Add the batter and swirl just enough to evenly distribute peaches and batter. You don’t want to mix it too much.

Crumble the streusel topping over the top of the peaches and batter. Bake for 40 to 45 minutes, or until well browned and bubbly. Serve hot with Sour Cream Ice Cream or good-quality vanilla ice cream.

Makes 8 servings.

Streusel topping: Combine 1 cup flour, 1/3 cup light brown sugar, 1/2 teaspoon salt and 1 cup chopped pecans. Add 5 tablespoons melted butter and mix until well combined.

PER SERVING: Calories 552 (45% fat), Fat 29 g (14 g sat), Cholesterol 50 mg, Sodium 347 mg, Fiber 4 g, Carbohydrates 71 g, Protein 6 g

SOUR CREAM ICE CREAM

8 egg yolks

1 cup sugar (divided use)

2 cups milk

Zest of 1 lemon

1 vanilla bean

2 cups sour cream

In a medium mixing bowl, whisk the egg yolks with half the sugar; set aside.

Bring the milk to a boil in a large saucepan with the remaining sugar and the zest. (Note: You can use a vegetable peeler to peel the zest off the lemon in one continuous strip.) Split the vanilla bean and scrape the seeds into the milk; you can toss in the pod, too, if you like. Once the mixture comes to a boil, whisk it into the egg yolks very slowly. The idea is to slowly warm up the eggs, rather than allowing the hot milk to cook them.

Return the mixture to the saucepan and cook, stirring constantly, over medium heat until thickened. Take special care to scrape the bottom of the pan frequently.

Once the mixture is thickened, immediately pour through a strainer into a bowl. Set the bowl over an ice bath. When mixture is cool, add the sour cream and whisk till combined.

Process in an ice cream maker according to manufacturer’s directions.

Makes 1 quart.

PER 1/2-CUP SERVING: Calories 276 (49% fat), Fat 15 g (8 g sat), Cholesterol 240 mg, Sodium 72 mg, No fiber, Carbohydrates 30 g, Protein 6 g

Freezing peaches for winter cobbler

The Hams have been growing peaches near Terrell for more than 30 years, and patriarch Dale Ham offers two ways to freeze peaches. His family, which runs the Ham Orchards farm store, prefers the whole-peach method. “They seem to have a whole lot of flavor that way,” he says.

To freeze peaches whole: Wash the peaches. Let them dry. Place in zip-top plastic freezer bags; you needn’t get all the air out. When you’re ready to eat them or bake with them, allow them to defrost on the counter 30 minutes to an hour.

To freeze sliced peaches: This is easiest with freestones (peaches whose flesh separates cleanly from the pit). Dip the peaches in boiling water for about 45 seconds. Remove and run cold water over them. Slip the skins off. Slice the flesh, add Fruit Fresh per the instructions on the container and place in zip-top plastic freezer bags; with this method, squeeze out all the air you possibly can.

Find out more about the store: hamorchard.com

Ice Cream Pie

PIE PAN ICE-CREAM DESSERTS

The Farm Journal's Timesaving Country Cookbook was printed by Doubleday in 1961.  I found this vintage cookbook at a garage sale and found myself reading it from cover to cover.  This is one of my favorite desserts from the book.  I make several of these in different flavors for a last minute dessert or birthday party with cake.  The ice cream makes the pie shell - so no pastry is needed.  Basically, you freeze the shell and then add your filling of choice and return "pie" to the freezer.  Here's how to do it.

Ice Cream Pie Shell

Line a pie pan with 1 quart of ice cream of any flavor you desire.  For a more generous "crust" use 1-1/2 pints of ice cream.  Cut ice cream into 1-1/2 inch slices and lay in bottom and sides of the pie pan to cover.  Cut remaining slices in half and and arrange around the top of the pan to make rim.  Fill spaces with ice cream where needed and use the back of a spoon to smooth the "crust".  Freeze the completed shell in a large freezer bag.  Freeze until firm before adding fillings.

Here a recipe for 

Chocolate-Peppermint Pie

1 tablespoon cocoa powder

1/2 cup sugar

1 (4 oz.) pkg chocolate pudding mix

1 teaspoon vanilla

2 cups heavy cream

2 (8") frozen peppermint ice cream shells

Combine cocoa and sugar. Add to pudding mix and prepare as directed on package.  Add vanilla and fold heavy cream into the chocolate pudding mixture.  Pour into the 2 peppermint ice cream shells and freeze until firm.  Makes 2 (8") pies.