Peaches are one of my favorite fruits and they make for even better desserts. My spirited peach cobbler takes this amazing fruit and adds an old Italian flare for a delicious treat.
When I was a little girl my grandparents had a bountiful garden that included a variety fruit trees. My favorite was the peach tree, with its limbs hanging heavy with peaches almost dangling to the ground. I waited all summer for the fruit to transform from a little flower into a big, juicy, ripe peach! After we picked the fruit, my grandmother would bake pies galore and my grandfather would make me a treat. He’d take a slice of peach and place it in a glass, then pour just a little red wine over top.
I’ve never forgotten the delightful taste of peaches and wine. This recipe was inspired by my grandfather. I soaked peaches in wine overnight to use in this Peach Cobbler, adding to the rich flavor of the dessert.
Spirited Peach Cobbler
6 large peaches, cut into thin wedges
1/2 bottle Pinot Noir
1/4 cup sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick unsalted butter, cold and cut into small pieces
1/4 cup boiling water
1 tablespoon sugar
1. Place sliced peaches in a bowl and cover with wine. Refrigerate over night.
2. Preheat oven to 425°F. Drain peaches, reserving 1/4 cup of the wine.
3. Toss peaches with the wine, sugar, cornstarch, cinnamon, allspice and nutmeg. Place in a two-quart baking dish and bake in the middle of the oven for ten minutes.
4. Make the biscuit topping while peaches bake: Stir together flour, sugar, baking powder and salt. Blend in butter with a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
5. Remove peaches from the oven and drop spoonfuls of the topping over them until all topping has been used. Sprinkle sugar on top. Bake in the middle of your oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)
6. Serve warm with vanilla ice cream or whipped cream. Serves four.