670 TVFN Chef Du Jour Recipes

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This is 1 of 670 new TVFN Chef Du Jour recipes added to The UK Recipe

Archive this week in both Mastercook and Mealmaster formats. There are

now 1270 Chef Du Jour recipes on-line at The UK Recipe Archive.

 

To download go to - http://ukrecipes.co.uk/

 

* Exported from MasterCook *

 

Peach Cobbler With Almond Crunch Topping (Dj/Mm)

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Dujour12

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR FRUIT***

10 large Firm ripe peaches -- skins removed

2 tablespoons Lemon juice

1/2 cup Sugar

3/4 teaspoon Ground cinnamon

2 tablespoons Cornstarch

1 pinch Nutmeg

1 pinch Salt

1 pinch Lemon zest

***FOR BISCUITS***

1 1/3 cups All purpose flour

1/4 cup Sugar

1 1/4 teaspoons Baking powder

1/4 teaspoon Salt

1/4 cup Unsalted butter-cold -- cut into cubes

1/2 cup Buttermilk or heavy cream

Heavy cream for glazing

***ALMOND TOPPING***

1/2 cup Coarsely chopped whole unblanched almonds

3 tablespoons Packed light brown sugar

1/2 teaspoon Cinnamon

 

For Cobbler:

 

In food processor, combine flour, sugar, baking powder, and salt. Pulse

to combine. Add cold butter and pulse until mixture is crumbly.

Drizzle most of buttermilk /cream over flour mixture, pulse to combine.

If mixture seems dry, add a little more. Dough should be just moist.

 

Gather the dough and spread out onto lightly floured parchment or waxed

paper. Patting into a Disc a little less than 1/2-inch thick chill for

1/2 hour.

 

For Fruit:

 

Slice peaches into wedges, toss with lemon juice.

 

In a small bowl, combine cornstarch, spices, pinch of salt and lemon

zest. Toss with the peaches and pour unto lightly greased 8-inch baking

dish.

 

To assemble:

 

On a lightly floured surface, using a fluted cutter or any shaped

cutter, cut out biscuits. Gently re-roll scraps and arrange over fruit,

slightly overlapping. Brush biscuits with cream.

 

In a small bowl, combine almonds, brown sugar and cinnamon. Sprinkle

over dough.

 

Place in the oven and cook until fruit is bubbling, biscuits are golden,

and a skewer poked into the center of the biscuit dough comes out clean.

Serve warm with ice cream, heavy cream or creme anglaise.

 

Yield: 6 servings

 

CHEF DU JOUR MELISSA MURPHY SHOW #DJ9491

 

Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc.

 

Busted and entered for you by: Bill Webster

 

 

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