Brandied Peach Cobbler Recipes

PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F.
• Saute peaches in butter, then add vanilla bean and sugar, and flambe with brandy.
• Mix all dry ingredients with the melted butter, buttermilk, and vanilla until a dough is formed. Fill ovenproof dish with peach mixture, top with biscuit mixture, then bake for 15 to 20 minutes at 375 degrees until golden brown.
• Serve with vanilla ice cream, garnish with fresh peach and raspberry puree.

BRANDIED PEACH COBBLER

Steps:

• For filling, in a large bowl, combine all filling ingredients except cooking spray. Let stand 30 minutes, stirring often. Meanwhile, preheat oven to 375°F and spray an 11x7x2 inch baking dish with cooking spray.
• For topping, in medium bowl, combine flour, sugar, baking powder, cinnamon and salt; mix well. Add oil and milk; blend well. Fold in pecans. Pour peach mixture into baking dish. Evenly drop topping mixture by rounded tablespoons over peach mixture. Bake 45 to 55 minutes or until brown and bubbly. Serve cold or at room temperature with vanilla ice cream.

BRANDIED PEACH CUSTARD PIE

Steps:

• Preheat the oven to 450 degrees.
• For the peaches: Over high heat, in a saute pan, heat the butter. When the butter is hot add the sugar. Stir until the sugar is dissolved. Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mixture. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cool, about 10 minutes.
• For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the pie crust. Place the crust in the oven and pour the custard into the shells. This prevents spilling the custard in the oven. Bake for 1 hour or until the custard sets. Place foil around the crust for the first 30 minutes and then remove. This keeps the crust from getting too brown. Allow to cool for about 30 minutes. Place a slice of the pie on the plate and garnish with powder sugar, whipped cream, and fresh mint.
• For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.
• For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
• For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.

BRANDY BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.
• Arrange peaches cut-side up in the prepared baking dish.
• Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
• Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.

EASY PEACH COBBLER WITH CANNED PEACHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Pour peaches and juice into a 9x13-inch baking dish.
• Combine flour, sugar, and butter in a bowl; mix and knead with hands until crumbly. Sprinkle over the peaches, then scatter pecans over top.
• Bake in the preheated oven until topping is golden brown and peaches are bubbly, 45 minutes to 1 hour.

BRANDIED PEACH CAKE

Steps:

• Soak peaches in brandy in a closed container overnight.
• Dissolve soda in buttermilk and add vanilla.
• Sift flour, spices and baking powder together.
• Beat egg yolks, and mix with salt, sugar and oil.
• Add buttermilk mixture and flour mixture alternately to egg yolk mixture.
• Add nuts and brandied peaches, then beat egg whites and fold in gently.
• Pour into a 9- by 13-inch pan.
• Bake at 350°F for 45 minutes.
• For the sauce, combine all ingredients and bring to a boil.
• Pour over cake while both are hot.