May 3, 2010

Peach and Drunken Cherry Crisp

Just wanted to share a recipe I tried for the second time last week. the first time was a runny mess. It was so yummy my family devoured the whole thing before I remembered to take a photo! The above photo came from flickr user amy.kay

Peach and Drunken Cherry Crisp
Prep Time: 20 mins + 24 hrs to marinate
 Bake Time: 45-50 mins.

12oz bag dried cherries
1/2 cup Red Wine
5 cups (2 jumbo cans) sliced peaches
1/3 cup + 2 Tbsp white sugar
2 tsp lemon juice
1 Tbsp cornstarch 1/2 cup brown sugar, packed
1/2 tsp cinnamon
1/2 tsp salt
1 stick unsalted butter, cold
1. soak the cherries in the wine for at least 24 hours. Cabernet worked well for me and was on hand
2. preheat the oven to 375 degrees F. grease your 2-quart casserole dish or baking dish.
3. in a large bowl, thoroughly mix the peaches, 1/3 cup sugar, lemon juice and cornstarch.
4. spread in baking dish and top with drained cherries, then sprinkle with 2 Tbsp sugar
5. in a small bowl, mix brown sugar, cinnamon and salt. slice butter in tablespoons and add to mixture
6. cut in the butter with a pasty blender or a fork if you are feeling ambitious until it becomes a damp, coarse meal
7. spread topping over the peaches and cherries and smoosh it down a bit
8. bake in preheated oven for 45 - 50 mins. top should be golden brown and the mixture bubbling through the topping a bit. oozing. in the words of Dora, delicioso! serve warm with vanilla ice cream to take it over the top

This recipe came from Chef magazine and was created by Mary Prager Lenney of Prager Winery and Port Works.

P.S. What is the difference between a crisp and a cobbler? Are they the same thing?

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