Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Best Pie/Cobbler. Three desserts in one, this combines a cookie-style crust, sweet peach cobbler filling, and ice cream for one delicious dish. We love it because you can make all the components ahead and assemble at the last minute. -Recipe by Jill Melton (September 1999) Ingredients:
ice cream |
4 cups vanilla low-fat ice cream, softened |
1/4 cup chopped pecans, toasted |
1/4 cup bourbon |
2 cups all-purpose flour (about 9 ounces) |
3 tablespoons granulated sugar |
1 tablespoon baking powder |
1/4 teaspoon salt |
1/2 cup flaked sweetened coconut, toasted |
6 tablespoons chilled butter, cut into small pieces |
1/2 cup evaporated fat-free milk |
2 large egg yolks |
11 cups sliced peeled peaches (about 4 pounds) |
1 cup packed brown sugar |
6 tablespoons all-purpose flour |
1/4 teaspoon ground nutmeg |
dash of salt |
cooking spray |
1 tablespoon granulated sugar |
Directions:
1. To prepare ice cream, combine vanilla ice cream, chopped pecans, and bourbon in a bowl; cover and freeze mixture for at least 3 hours.
2. To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3 tablespoons granulated sugar, baking powder, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add coconut and butter; pulse 10 times or until mixture resembles coarse meal. Combine milk and egg yolks. Remove 1 tablespoon milk mixture; set aside. With processor on, slowly pour remaining milk mixture through food chute; pulse 5 times or just until blended. Gently press mixture into a 6-inch square on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for at least 30 minutes. Roll dough, still covered, into a 14 x 10-inch rectangle.
3. Preheat oven to 350°.
4. To prepare filling, combine sliced peeled peaches, brown sugar, 6 tablespoons flour, nutmeg, and dash of salt in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray. Remove one sheet of plastic wrap from dough; place dough on peach mixture, pressing to edge of dish. Remove the remaining sheet of plastic wrap; brush dough with reserved milk mixture. Cut 6 (2-inch) slits in dough, and sprinkle with 1 tablespoon granulated sugar. Bake at 350° for 35 minutes or until golden. Let stand 30 minutes on a wire rack. Serve with bourbon-pecan ice cream.
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