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Title: Georgia Peach Cobbler
Categories: Dessert
Yield: 6 Servings
| 28 | oz | Can peach slices* |
| 2 | tb | Sugar |
| 4 | ts | Cornstarch |
| 1 | ts | Cinnamon or |
| 1 | ts | Nutmeg |
| 1/4 | c | Butter or margarine |
| 1 | tb | Lemon juice |
| 1/2 | ts | Vanilla |
| 3/4 | c | Flour |
| 1/4 | c | Sugar |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | Egg yolk, beaten | |
| 1/2 | c | Dairy sour cream |
| 1 | tb | Butter or margarine melted |
| 1/4 | ts | Lemon peel, finely shredded |
Drain canned peaches, reserving syrup. Ad water, if necessary, to make 1 1/2 cps liquid. In medium saucepan, combine the 2 tablespoons sugar, the cornstarch and spice. Stir in reserved peach liquid and the 1/4 cup butter or margarine. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in peach slices, lemon juice, and vanilla. Heat through; keep warm.
In mixing bowl, stir together flour, the remaining sugar, the baking powder and salt. Mix egg yolk, sour cream, melted butter or margarine and lemon peel; add to flour mixture, stirring just until combined. Turn hot peach mixture into a 1 1/2 quart casserole. Immediately drop batter in 5 or 6 portions atop hot mixture. Bake in 350~ oven for 35 to 40 minutes. Serve warm with cream. Sprinkle with chopped pecans, if desired.
*To use fresh or frozen peaches, use 3 cups peaches, 1/3 cup sugar instead of the 2 tablespoons and 1 cup water in place of the 1 1/2 cups reserved syrup/water mix. Food & Wine RT Category 4, Topic 7 Message 196 Mon Mar 07, 1994 G.STURN [Bethie] at 19:30 EST I typed up a bunch of my husband's grandmother's recipes after she died to give to her family and I'm posting some of them before I dump them from MM.
From: Suewoodward
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