
Nothing so beautiful than a dessert made from fresh sun-ripened peaches enveloped in vanilla, buttery cake, and a generous splash of Badger Mountain Riesling wine! Divine!
Ingredients:
- 1 cup fresh slightly ripe Peaches, sliced thick, with skins on
- ¼ cup Badger Mountain Riesling
- 1½ tsp Vanilla Extract
- 1 cup Whole Milk, organic
- 1 cup plus 1 Tbsp Flour
- 1 tsp Baking Powder
- 1 cup Sugar
- ¼ tsp Salt
- 1 stick Butter
Let’s start cooking:
- Preheat oven to 350 degrees F.In a two-quart Dutch oven pot or baking dish, place the stick of butter in it, then place baking dish into heated oven to melt.
- Mix together all ingredients except peaches. Don’t over stir batter!
- Remove heated baking dish from oven, and add batter on top of the hot butter. *Be careful it doesn’t splatter!
- Then add peaches on top the batter in clumps. Allow the peaches to sink down into the batter, or use spoon to press them gently into batter.
- Cover dish with foil or lid.Bake for 50-60 mins covered until cobbler cake is light and fluffy and lightly golden.
- Top with Homemade Cinnamon Whipped Cream (recipe below) and serve!
Homemade Cinnamon Whipped Cream
Ingredients:
- 1 cup cold Heavy Cream
- 2 Tbsp Powdered Sugar
- 1 tsp Vanilla Extract
- 1/8 tsp organic ground Cinnamon
Method:
Whip the cream, sugar, vanilla, and cinnamon in a chilled bowl using a hand mixer or a standing mixer fitted with a wire whisk attachment.
Beat on low at first, then gradually increase the speed to high until soft peaks form. DO NOT OVER WHIP! Keep a close eye on it. Whip time varies, but generally a few minutes from start to finish. Use cinnamon whipped cream immediately or store in refrigerator for up to one week.
