PEACH COBBLER | JAMIE OLIVER
The combination of hot juicy peaches in their own gorgeous syrup with soft yet crisp little scone-like dumplings is just amazing.
Total Time 50 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Even though this recipe is dead easy, the results are so delicious it’s worthy of any occasion. The combination of hot juicy peaches in their own gorgeous syrup with soft yet crisp little scone-like dumplings is just amazing. You can assemble this, bake it ahead of time, then bring it back to life when you’re ready to serve it by adding a splash of water and warming it up in the oven. Best served hot, with a few spoonfuls of vanilla ice cream melting over the top.
- Preheat your oven to full whack. In an earthenware cooking dish (approx. 25cm in diameter), toss your peaches gently with the vanilla seeds, lime zest, brown sugar, orange zest and juice and grated ginger. Put the dish into the oven and immediately turn the temperature down to 190°C/375°F/gas 5. Cook for about 10 to 15 minutes, until the peaches have softened slightly – the time it takes will depend on their ripeness.
- Meanwhile, mix your cobbler topping. If you’re using a food processor, whiz up your pine nuts, then tip in your flour, sugar and sea salt. Cut your butter up into cubes, add to the processor and pulse until the mixture resembles fine breadcrumbs. Tip this mixture into a bowl. If working by hand, pop your pine nuts into a sandwich bag and bash them up with a rolling pin. Tip them into a bowl with the flour, sugar and a pinch of salt, then use a box grater to grate in your chilled butter. Using your fingertips, gently rub the butter into the mix until it starts to resemble fine breadcrumbs. At this point add 2 tablespoons of water to bring everything together, and when you have a firm dough put it to one side.
- Remove your dish of peaches from the oven and pour in half a glass of water. Gently mix in and scrape around the edges to make sure nothing is catching, then use a tablespoon to dollop 6 big spoonfuls of dough on top of the peaches. Return the dish to the oven for around 20 minutes. When it’s bubbling, golden on top and nearly perfect, get your ice cream out of the freezer.
- Make sure your gang are ready at the table and ready to eat. Dust your cobbler with icing sugar, if using, then spoon a few scoops of ice cream on top and give it a minute to let the ice cream marble into the beautiful peach syrup. Take it to the table and don’t expect much to come back!
Nutrition Facts : Calories 410 calories, FatContent 23.5 g fat, SaturatedFatContent 12.1 g saturated fat, ProteinContent 5.6 g protein, CarbohydrateContent 44 g carbohydrate, SugarContent 31.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
LEMONADE SCONES RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
We've made a few scones over the years but these are the best. They come out of the oven soft and crumbly, and are the perfect base for other flavours
Categories Morning tea, Afternoon tea
Total Time 30 minutes
Cook Time 30 minutes
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 220°C (200°C fan-forced). Lightly flour a baking tray.
- Sift flour and salt into a large bowl. Pour in lemonade and cream and mix to a soft sticky dough. Scrape onto a generously floured surface. Knead very lightly and press into 3 cm thick disc. Using a 6cm cutter, cut dough into rounds and place on a baking paper lined oven tray. Gently knead scraps of dough together, repeat pressing and cutting.
- Lightly brush tops with a little extra cream and bake for 15-20 minutes or until browned and tops are browned.
- Serve with jam and cream.
Nutrition Facts : ServingSize Makes 12
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MARY BERRY'S SCONES RECIPE - BBC FOOD
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PEACH COBBLER | JAMIE OLIVER
The combination of hot juicy peaches in their own gorgeous syrup with soft yet crisp little scone-like dumplings is just amazing.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 410 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 410 calories per serving
- Even though this recipe is dead easy, the results are so delicious it’s worthy of any occasion. The combination of hot juicy peaches in their own gorgeous syrup with soft yet crisp little scone-like dumplings is just amazing. You can assemble this, bake it ahead of time, then bring it back to life when you’re ready to serve it by adding a splash of water and warming it up in the oven. Best served hot, with a few spoonfuls of vanilla ice cream melting over the top.
- Preheat your oven to full whack. In an earthenware cooking dish (approx. 25cm in diameter), toss your peaches gently with the vanilla seeds, lime zest, brown sugar, orange zest and juice and grated ginger. Put the dish into the oven and immediately turn the temperature down to 190°C/375°F/gas 5. Cook for about 10 to 15 minutes, until the peaches have softened slightly – the time it takes will depend on their ripeness.
- Meanwhile, mix your cobbler topping. If you’re using a food processor, whiz up your pine nuts, then tip in your flour, sugar and sea salt. Cut your butter up into cubes, add to the processor and pulse until the mixture resembles fine breadcrumbs. Tip this mixture into a bowl. If working by hand, pop your pine nuts into a sandwich bag and bash them up with a rolling pin. Tip them into a bowl with the flour, sugar and a pinch of salt, then use a box grater to grate in your chilled butter. Using your fingertips, gently rub the butter into the mix until it starts to resemble fine breadcrumbs. At this point add 2 tablespoons of water to bring everything together, and when you have a firm dough put it to one side.
- Remove your dish of peaches from the oven and pour in half a glass of water. Gently mix in and scrape around the edges to make sure nothing is catching, then use a tablespoon to dollop 6 big spoonfuls of dough on top of the peaches. Return the dish to the oven for around 20 minutes. When it’s bubbling, golden on top and nearly perfect, get your ice cream out of the freezer.
- Make sure your gang are ready at the table and ready to eat. Dust your cobbler with icing sugar, if using, then spoon a few scoops of ice cream on top and give it a minute to let the ice cream marble into the beautiful peach syrup. Take it to the table and don’t expect much to come back!
See details
LEMONADE SCONES RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
We've made a few scones over the years but these are the best. They come out of the oven soft and crumbly, and are the perfect base for other flavours
From womensweeklyfood.com.au
Total Time 30 minutes
Category Morning tea, Afternoon tea
Cuisine English
From womensweeklyfood.com.au
Total Time 30 minutes
Category Morning tea, Afternoon tea
Cuisine English
- Serve with jam and cream.
See details
MARY BERRY'S SCONES RECIPE - BBC FOOD
Mary Berry's scones are the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas.
Equipment: You will need a fluted 5cm/2in cutter.
From bbc.co.uk
Reviews 4.5
Cuisine British
From bbc.co.uk
Reviews 4.5
Cuisine British
- To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
See details
CLASSIC TRIFLE RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
It doesn't need to be Christmas to enjoy this classic dessert. Layers of cake, custard and jelly come together to create a thing of beauty.
From womensweeklyfood.com.au
Total Time 40 minutes
Category Dessert
Cuisine British
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