classic peach cobbler with nectar-syrup

classic peach cobbler with peach nectar reduction, recipe via milissweets.comI love this time of year, and I love when peaches come in season, especially when I can enjoy them from a local farm or they are home-grown. There’s nothing like freshly-picked fruit. It has a more delicious flavor and intense aroma, much like a heirloom or vine-ripened tomato, versus a typical store-bought tomato. I love them!beautiful fresh peaches via milissweets.comThere’s also something so special about the simplicity of a cobbler. It’s a classic and must-make if you have fresh fruit on hand. I’m showing you how to make my favorite peach cobbler – a classic, egg-free-version and the cupcake-version.  This recipe is one that my family has been using for several years. I confess that I took this from my husband. (He’s an excellent home-cook and prefers super-pure and simple flavors.) I’m taking the recipe up a notch and showing you how to reserve the nectar when cooking the peaches, to make a delicious peach nectar reduction, or syrup.peach cobbler by MiliI’ve decided to share my  “crazy” over peaches within the next few posts, with lots of awesome ways to work with this delightful fruit. Stay tuned for the recipes for my Peach-Brulee French Toast and Baked Peaches Alaska. (I can’t wait!) If your not a huge fan of peaches, no worries! I use this exact same recipe for making Nectarine Cobbler and Fresh Berry Cobbler. So if you prefer those flavors, simply follow the recipes that I’m sharing, with the alternate fruit(s) of your choice. In the mean time, join me in making this dessert and let me know how it goes! Mili’s Sweets Peach Cobbler Recipe – classic and cupcakes Peach prep:  Between 3 and 1/2 cups and  4 cups of fresh peaches, diced 1/2 cup filtered water 1/2 cup granulated sugar Batter prep: 1 and 1/2 cup self rising flour 1 and 1/2 cup milk (I used lactose-free, fat-free milk, but any variety will work.) 1 cup granulated sugar 1/2  teaspoon salt 1/2 teaspoon pure vanilla extract Pan Prep: 3 tablespoons salted butter, meltedclassic peach cobbler with peach nectar reduction, recipe via milissweets.comHere’s what you’ll do: First, you’ll want to prep the peaches to cook them. Wash the peaches. Cut out the pit and cut the fruit into cubes. I prefer the taste of leaving the skin on the peaches. You’ll want to cut small pieces, suitable to be bite-sized for a small child. I used about six small peaches to make 4 cups of fruit. (I wanted extra to use at another time, so between 3 and 1/2 and 4 cups of fruit is good.) In a pot, at medium heat, place the 1/2 cup water and 1/2 cup of sugar. Stir to dissolve the sugar. Add the fruit. You’ll notice that you can’t really see the water below the fruit. That will change, once it starts to cook. Bring the water to a boil. Once you see a bubble or two, reduce the heat to low and simmer for 8 minutes. When the fruit is cooked, it will still have some firmness and the juices will have risen up to the top of the fruit.fresh peach nectar reserved for peach cobbler, via milissweets.comRemove from heat. Strain the fruit so that all of the nectar is reserved in a bowl and the fruit is in a separate bowl. Allow the fruit and nectar to cool, while you prepare the pan and the cobbler batter. The next step is preparing the cobbler batter. In the bowl of your standing mixer, place the self-rising flour, salt and sugar. Use the paddle attachment (I used a scraping-paddle attachment) and put the machine on ‘stir’ or on the lowest-possible speed. While it’s turning, add the 1 and 1/2 cups of milk, add the 1/2 teaspoon of pure vanilla extract. Once completely combined, stop the mixer. There will be no lumps in the batter.classic peach cobbler with peach nectar reduction, recipe via milissweets.comI’ll start by showing you how to prepare the cupcake-version of peach cobbler. The ingredients will be the same for the classic cobbler (recipe above), but the prep and timing is a little different.classic peach cobbler cupcakes with peach nectar reduction, recipe via milissweets.comHOW TO MAKE PEACH COBBLER CUPCAKES Preheat your oven to 350 degrees. For cupcakes, you’ll want to use foil liners. Place all the of liners. This recipe yields about one and a half dozen or about 18 servings. Melt 3 tablespoons of butter. Add a teaspoon of melted butter into each foil to make classic peach cobbler cupcakes via milissweets.comnNext, pour the batter into the liners. Do not fill to the top, as the fruit and nectar will take up space. The butter will show at the sides. That’s what you’ll want to to make classic peach cobbler cupcakes via milissweets.comnNext, spoon in fruit, until the batter almost reaches the top. Then, spoon on the peach nectar that has been reserved and to make classic peach cobbler cupcakes via milissweets.comnBake for 22 minutes. You can check that the cupcakes are completely cooked-through by using a metal skewer or long tooth pick.classic peach cobbler cupcakes with peach nectar reduction, recipe via milissweets.comAllow to completely cool. When I made Cobbler Cupcakes for clients, when I was catering, I would top this cupcake with fluffy vanilla butter cream and the peach-nectar reduction as a garnish. This treat would also taste amazing, topped with a small scoop of vanilla bean ice cream or fresh whipped cream. Now, I’ll show you the alternative, classic way to serve peach cobbler.classic peach cobbler with peach nectar reduction, recipe via milissweets.comHOW TO MAKE CLASSIC PEACH COBBLER I like using a pie pan to bake the classic version of peach cobbler. Just like the cupcake-version, all of the the ingredients in the recipe above are the same. The prep and bake time will be a little different. Preheat your oven to 350 degrees. Place 3 tablespoons of butter at the bottom of the pie pan and allow to melt in the oven. Remove from the oven and prepare the batter.classic peach cobbler with peach nectar reduction, recipe via milissweets.comPour the batter, a little less than half way to the top of the pie pan. (Please note that the cake will rise up and over while it’s baking. When it has cooled, the cobbler will rest to be even with the edge of the pan.) Fill with fruit and spoon on a generous amount of the cooled nectar. You’re about to get ready to place this in the oven, but first, I want to tell you what to do with your extra nectar and cooked peaches. I never waste when it comes to fruit while baking, because there are so many ways I can repurpose the goodness. We don’t want all of the incredible nectar and peaches to go to waste, so whatever extra you have, save it for later. I place everything in mason jars. If I’m not using the nectar by the next day, I’ll freeze it. If I’m not using the peaches by the next day, I’ll use my pressure cooker to can the peaches, and save them for another date. (Once you have from-scratch canned peaches, you’ll never buy them at the store again.)fresh peach nectar and canned peaches, via milisweets.comBack to baking your cobbler! Bake for 45 minutes, or until it has completely cooked through. You can check by using a metal skewer or long tooth pick, at the center of the cobbler. It’s done when the stick comes up clean. The outer edge of the cobbler will be darker than the center and that’s what you’ll want. It has a different texture because of the sugars. It will not taste burnt. Most of the time, the imperfections are what make things special and therefore, perfect the way they are. classic peach cobbler with peach nectar reduction, recipe via milissweets.comAllow to completely cool. Now, let’s make something special with the reserved nectar. Mili’s Sweets Peach-Nectar Syrup Recipe (Peach Nectar Reduction)  Here’s what you’ll need: 1/2 cup reserved nectarhow to make peach-nectar reduction/syrup, via milisweets.comHere’s what you’ll do: Pour the nectar into a small saucepan, at medium heat. Allow to bubble. Once it comes to an overall-bubble, remove from heat. There’s no need to stir. It will thicken as it cools. Once completely cooled, it will be a very flavorful and beautiful reduction. If you decided to continue to cook the nectar, it will become a candy. (Now, that’s not such a bad idea! It just takes a little more time, and you’ll want to start with more nectar. . . .Maybe another time?)how to make peach-nectar reduction/syrup, via milisweets.comI make reductions all of the time. It’s the best way for me to incorporate deep, genuine flavor into my cakes and frostings. My favorite way to use these syrups, is for drizzling to the top of cake and ice cream. Enjoy your Memorial Day Weekend! xox, Mili

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Glenny - May 24, 2014 - 12:15 pm

Scrumptious! <3

baked alaska » Mili's Sweets - May 31, 2014 - 3:39 pm

[…] In fact, you can use different cakes. I used the extra cupcakes and slices saved from when I made Peach Cobbler. (If you’d like to make this and have some extras, please link to my […] - June 22, 2014 - 10:36 pm

Thanks Glenny! xox

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[…] my post for peach cobbler, when I canned the extra fresh-cooked peaches and reserved nectar? I couldn’t forget about […]

[…] add to the long list of treats I’ve been making with peaches as the star ingredients, (peach cobbler, peach baked alaska, peach-brulee french toast, peach reduction/syrup, canning cooked peaches, […]