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!
VANILLA RIESLING PEACH COBBLER WITH CINNAMON WHIPPED CREAM
By Jill’s Gourmet Dreams July 2021
Ingredients:
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1 cup fresh slightly ripe Peaches, sliced thick, with skins on
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¼ cup Badger Mountain Riesling
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1½ tsp Vanilla Extract
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1 cup Whole Milk, organic
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1 cup plus 1 Tbsp Flour
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1 tsp Baking Powder
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1 cup Sugar
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¼ tsp Salt
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1 stick Butter
LET’S START COOKING:
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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.
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Mix together all ingredients except peaches. Don’t over stir batter!
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Remove heated baking dish from oven, and add batter on top of the hot butter. *Be careful it doesn’t splatter!
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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.
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Cover dish with foil or lid.Bake for 50-60 mins covered until cobbler cake is light and fluffy and lightly golden.
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Top with Homemade Cinnamon Whipped Cream (recipe below) and serve!
HOMEMADE CINNAMON WHIPPED CREAM
Ingredients:
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1 cup cold Heavy Cream
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2 Tbsp Powdered Sugar
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1 tsp Vanilla Extract
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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.
