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Adapted
from "The Thrill of the Grill" by Chris Schlesinger
and John Willoughby.
Apples or pears or most any other fruit may be substituted for
the peaches in this recipe, but vary the sugar and spices accordingly.
Yield: 8 servings
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Wine
Suggestion
Late Harvest Riesling
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Topping
2 cups all-purpose flour
1 Tablespoon baking powder
2 Tablespoons sugar
1 Tablespoon orange zest, finely grated
4 Tablespoons cold butter, cut into 1 piece
1/2 cup milk
2 large eggs
Pinch of salt
Filling
14 peaches, peeled and pitted
1 1/2 cups sugar (depending on the sweetness of the fruit)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat the oven to 350°F. Butter a 10" x 12"
x 2" baking pan.
To make the topping, in a medium-sized bowl, mix all the dry
ingredients, including the orange zest. Using a fork cut the
butter into the mixture until it has the consistency of coarse
meal. Add the milk and eggs, mix until smooth. Cover and refrigerate.
To prepare the filling, cut the peaches (or other fruit) into
bite-sized chunks. In a large mixing bowl, combine the sugar
and spices. Add the peach chunks and toss until they are well
coated.
Place the fruit mixture in the pan and bake for 20 minutes.
Remove from the oven and spoon the topping over the fruit until
the fruit is covered.
Place back into the oven for another 20 to 25 minutes, or until
the top is golden brown. |
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