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Ingredients
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For the Peach Cobbler
For the Bourbon Anglaise
For the Chantilly Cream
Method
Peach Cobbler Preparation
- 1
Prepare the Peaches
Preheat the oven to 350°F (175°C). In a large bowl, combine sliced peaches with half a cup of sugar and let it sit for 10 minutes to release juices.
- 2
- 3
Assemble the Cobbler
Pour the batter into a greased baking dish. Spoon the peach mixture over the batter without stirring.
- 4
Bake
Bake in the preheated oven for 45-50 minutes until the top is golden brown and a toothpick comes out clean.
Bourbon Anglaise Preparation
- 5
Make the Custard Base
In a saucepan, heat the heavy cream and sugar over medium heat until just simmering. In a bowl, whisk the egg yolks and slowly add the hot cream mixture to temper the yolks.
- 6
Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not boil.
- 7
Add Flavoring
Remove from heat and stir in vanilla extract and bourbon. Let cool before serving.
Chantilly Cream Preparation
- 8
Whip the Cream
In a mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.