White Peach Cobbler Recipe
lemon-peach coulis, lemon verbena ice cream
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Ingredients
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Cobbler
Lemon-Peach Coulis
Lemon Verbena Ice Cream
Method
Cobbler
- 1
Prepare the Cobbler Filling
Preheat your oven to 350°F (175°C). In a large bowl, combine the sliced white peaches and half a cup of sugar. Let it sit for about 15 minutes to allow the juices to release. Pour the mixture into a greased baking dish.
- 2
Make the Cobbler Batter
In another bowl, whisk together the flour, remaining sugar, baking powder, and salt. Stir in the milk and melted butter until just combined. Pour the batter over the peaches.
- 3
Bake the Cobbler
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the cobbler comes out clean.
Lemon-Peach Coulis
- 4
Make the Coulis
In a saucepan, combine the chopped peaches, sugar, lemon juice, and water. Bring to a simmer over medium heat and cook for about 15 minutes, until the peaches are soft. Blend until smooth, then strain through a fine mesh sieve to remove solids.
Lemon Verbena Ice Cream
- 5
Infuse the Cream
In a saucepan, combine the heavy cream, whole milk, and lemon verbena leaves. Heat over medium heat until steaming, then remove from heat and let steep for 30 minutes.
- 6
- 7
Chill and Churn
Strain the mixture into a bowl, stir in the vanilla extract, and cool in the refrigerator. Once chilled, churn in an ice cream maker according to the manufacturer's instructions.
