In my cookbook, “Cook Live Learn”, there is a recipe for a Lime Cheesecake. When we made these in the restaurant, I wanted to jazz them up so I tried some peach pie filling on top. Wow! It turned out to be a great blend of flavors.
Currently I am visiting family in San Antonio. Texas peaches are in the stores so I thought I’d make a cobbler … and drizzle with lime glaze. This recipe is the result. As it says on the cobbler: Yum!
Peach Cobbler with Lime Glaze
Author: Dennis Killebrew
Cuisine: American
Prep time:
Cook time:
Total time:
Ingredients
- 1⅓ Cup All-Purpose Flour
- ⅔ Cup Vegetable Shortening
- ½ Teaspoon Salt
- 5 Tablespoons Ice Cool Water
- 6 Large Ripe Peaches, Pared, Seeded and Sliced
- 1 Tablespoon Butter
- Juice of ½ Lime
- ⅓ Cup Brown Sugar (Taste correct; add more if needed)
- ¼ Teaspoon Ground Cinnamon
- ½ Teaspoon Vanilla
- 2 Tablespoons All-Purpose Flour
- ½ Cup Confectioners Sugar
- Juice of ½ Lime
- ¼ Teaspoon Vanilla
Instructions
- Place the 1⅓ cups flour and salt in a bowl; stir well. Add the shortening and cut or pinch in until it is fully incorporated. Pour the cold water over and mix well to moisten all of the mixture.
- Place a piece of plastic wrap over the dough and use your hands to "scoop" it out and wrap completely with the plastic. Knead the dough through the wrap a couple of times, then store in the refrigerator for at least 30 minutes.
- Put the sliced peaches in a pot. Add the sugar, lime juice, butter, cinnamon, flour and vanilla and stir well to mix in the flour. Turn the heat to medium and bring to a slow boil, stirring occasionally. Simmer for 5 minutes, then remove from heat.
- Remove dough from refrigerator and take it out of the plastic wrap. Cut it into two pieces, one a little larger than the other. Place the larger piece of dough on a floured work surface and flatten with the palm of your hand. Put the plastic wrap on top and use your rolling pin to roll out a rectangle about 6" by 12".
- Pick up the dough by the plastic and arrange it flatly in the bottom of a 6" by 12" panor casserole. Pour the peach mixture over the dough and spread evenly. Roll out the smaller piece of dough into a piece about 5" by 10" in same way and place it centered on top of the filling.
- Bake in a 350 degree oven until pastry top is browned and cobbler filling is bubbly. Allow to cool 10 minutes.
- While cobbler is cooling, put the confectioners sugar and the remaining ingredients in a bowl and stir to a smooth consistency. You want a pourable glaze, but fairly thick. Add a teaspoon of milk if needed. Pour and spread on cobbler over all. Serve Hot or cold.
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