PEACH PUZZLE (A MAGIC RECIPE!)
From NPR's Heirloom recipe contest. So unique and fun, not to mention delicious. As this dessert bakes, a yummy syrup is formed and vacuumed up into an upside down ramekin, so that when you invert it, you have a ready-made syrup all ready to eat with the baked peaches and biscuit-cake.
Provided by Codychop
Categories Dessert
Time 50m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- For the peaches and syrup: Adjust an oven rack to the middle position and heat the oven to 400°F
- Place a 6-ounce custard cup or ramekin upside down in the center of a 9-inch pie plate and arrange the peaches around the custard cup.
- Combine the brown sugar, water, butter, vanilla, and salt in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts, about 5 minutes.
- Pour the syrup over the peaches.
- For the dough: Pulse the flour, sugar, baking powder, and salt in a food processor until blended.
- Add the butter and pulse until the flour mixture is pale yellow and resembles course cornmeal.
- Put the mixture into a medium bowl.
- Using a rubber spatula, fold the milk into the flour mixture, pressing the mixture against the sides of the bowl to form the dough.
- Squeeze the dough together and flatten into a disk.
- On a lightly floured work surface, roll the dough into a 9-inch circle.
- Lay the dough directly over the peaches and press and fit the dough so that it fits snuggly around peaches. (The dough will stretch as you fit it around the peaches, but do not attach the dough to the pie plate.).
- Bake until the top is golden brown, 25 to 30 minutes.
- Transfer the pan to a rack and let cool for 30 minutes.
- Place a large rimmed serving plate over the top of the pie plate and quickly invert the puzzle onto a plate.
- Cut into wedges around each peach and serve, pouring syrup over each portion.
- note: Since this dish is all about the peaches, save it for when fresh local peaches are in season. And it is important to choose peaches that are neither very ripe nor rock-hard - they should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.
Nutrition Facts : Calories 334.3, Fat 12.5, SaturatedFat 7.7, Cholesterol 32.4, Sodium 298.1, Carbohydrate 54, Fiber 2.1, Sugar 34.6, Protein 3.8
PEACH PUZZLE
Steps:
- Preheat oven to 400°F. Place a 6 ounce custard cup or ramekin upside down in the center of a 9" pie plate and arrange the peeled peaches around the custard cup. In a medium saucepan, combine the brown sugar, water, butter, vanilla and salt and stir over medium heat until the sugar dissolves and the butter melts, about 5 minutes. Pour the syrup over the peaches.
- Dough: Pulse the flour, sugar, baking powder and salt in a food processor until blended. Add the butter and pulse until the flour mixture is pale yellow and resembles coarse cornmeal. Turn the mixture into a medium bowl. Using a rubber spatula, fold the milk into the flour mixture, pressing the mixture against the sides of the bowl to form the dough. Squeeze the dough together and flatten into a disk. On a lightly floured work surface, roll the dough into a 9" circle. Lay the dough directly over the peaches and press and fit the dough so that it fits snugly around the peaches. Do not attach the dough to the pie plate.
- Bake until the top is golden brown, 25-30 minutes. Transfer the pie plate to a rack and let cool for 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEACH PUZZLE PIE
This is an old-fashioned version of a cobbler, served upside down, with the biscuits on the bottom. The puzzle comes from figuring out how the syrup winds up in the cup. Your peaches should be ripe but firm; if too ripe, they will give up too much juice and thin the syrup.
Provided by DrGaellon
Categories Dessert
Time 50m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine flour, white sugar, baking powder and salt in food processor; pulse to combine. Add 4 tbsp cold butter, cut in small cubes, and pulse 6-8 more times until it resembles coarse meal. Transfer to a bowl.
- Whisk egg and milk until combined. Pour over flour mixture. Stir with a big spoon until well-combined and forming a sticky dough. Turn out onto a heavily-floured surface and knead until soft but workable. Wrap in plastic and refrigerate.
- Generously butter a 9" pie plate. Turn a Pyrex or ceramic ramekin upside down in the middle of the plate and butter the outside well too. Cut peaches in half and remove pits. Place peach halves back together and arrange around the ramekin.
- In a small saucepan, combine brown sugar, salt, water and vanilla with remaining 3 tbsp butter. Heat over medium heat until sugar is dissolved and butter is melted. Pour syrup evenly over peaches.
- Roll dough out to 11" circle. Drape dough over peaches, tucking dough into the pie plate; do not crimp dough to edge of dish. Place on a rimmed cookie sheet and place in oven for 25-35 minutes until biscuit is golden brown. Immediately transfer to a rack and let cool 30 minutes.
- Place a large platter over the dish and quickly invert. Most of the syrup should be in the cup. To serve, slice so each diner gets a whole peach, and drizzle with remaining syrup. Serve with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 492.8, Fat 16.1, SaturatedFat 9.4, Cholesterol 69.7, Sodium 350.5, Carbohydrate 81.7, Fiber 3.8, Sugar 47.3, Protein 8.1
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