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dianncy64
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Peach Cobbler with Cranberry Compote
1 cup all purpose flour
1 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 beaten egg
1 cup milk
1 teaspoon vanilla extract
1/2 cup butter or margarine (1 stick)
1 can sliced peaches—with juice
1 tablespoon brown sugar
1. Preheat oven to 350 degrees. Combine flour, sugar, cinnamon, nutmeg, egg, milk and vanilla. With an electric mixer, beat until well-blended, and there are no lumps remaining. Set aside.
2. Melt butter or margarine in a 2-quart baking dish in the oven, the butter should be very hot. Remove baking dish from the oven and pour in flour mixture. Pour peaches and juice over all.
3. Sprinkle with brown sugar. Bake 1 hour.
4. To serve, top warm cobbler with cranberry compote, a scoop of ice cream, or whipped cream. Sprinkle with cinnamon and chopped nuts, if desired. Serves 6.
Cranberry Compote
The sauce will keep, covered, in the refrigerator for up to 2 weeks. Bring back to room temperature or heat slightly in the microwave before serving. Delicious as topping for ice cream, pound cake, angel food cake, waffles, and pancakes.
1/2 vanilla bean split lengthwise
3 cups dry white wine
1/2 cup dried cranberries
1/2 cup sugar
1 and 1/2 -inch piece fresh ginger, peeled and quartered
1/2 cinnamon stick
2 teaspoons freshly grated orange zest
Pinch of ground nutmeg
1 1/3 cups fresh or frozen cranberries
1/3 cup fresh orange juice
1 teaspoon butter
1. Scrape seeds from vanilla bean into a 2-quart non-reactive saucepan. Add vanilla bean pod, white wine, dried cranberries, sugar, ginger, cinnamon stick, orange zest and nutmeg.
2. Bring to a boil over medium heat. Cook, stirring occasionally, until reduced to about 1 1/3 cups, about 25 minutes.
3. Gently stir in fresh (or frozen) cranberries; cook just until they begin to pop, 1 to 2 minutes.
4. Add orange juice, and return to heat; discard vanilla bean, ginger and cinnamon stick. Stir in butter and let cool to room temperature. Makes about 3 cups.
1 cup all purpose flour
1 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 beaten egg
1 cup milk
1 teaspoon vanilla extract
1/2 cup butter or margarine (1 stick)
1 can sliced peaches—with juice
1 tablespoon brown sugar
1. Preheat oven to 350 degrees. Combine flour, sugar, cinnamon, nutmeg, egg, milk and vanilla. With an electric mixer, beat until well-blended, and there are no lumps remaining. Set aside.
2. Melt butter or margarine in a 2-quart baking dish in the oven, the butter should be very hot. Remove baking dish from the oven and pour in flour mixture. Pour peaches and juice over all.
3. Sprinkle with brown sugar. Bake 1 hour.
4. To serve, top warm cobbler with cranberry compote, a scoop of ice cream, or whipped cream. Sprinkle with cinnamon and chopped nuts, if desired. Serves 6.
Cranberry Compote
The sauce will keep, covered, in the refrigerator for up to 2 weeks. Bring back to room temperature or heat slightly in the microwave before serving. Delicious as topping for ice cream, pound cake, angel food cake, waffles, and pancakes.
1/2 vanilla bean split lengthwise
3 cups dry white wine
1/2 cup dried cranberries
1/2 cup sugar
1 and 1/2 -inch piece fresh ginger, peeled and quartered
1/2 cinnamon stick
2 teaspoons freshly grated orange zest
Pinch of ground nutmeg
1 1/3 cups fresh or frozen cranberries
1/3 cup fresh orange juice
1 teaspoon butter
1. Scrape seeds from vanilla bean into a 2-quart non-reactive saucepan. Add vanilla bean pod, white wine, dried cranberries, sugar, ginger, cinnamon stick, orange zest and nutmeg.
2. Bring to a boil over medium heat. Cook, stirring occasionally, until reduced to about 1 1/3 cups, about 25 minutes.
3. Gently stir in fresh (or frozen) cranberries; cook just until they begin to pop, 1 to 2 minutes.
4. Add orange juice, and return to heat; discard vanilla bean, ginger and cinnamon stick. Stir in butter and let cool to room temperature. Makes about 3 cups.
