Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream
16 servings (serving size: 1 piece cobbler and 1/4 cup bourbon-pecan 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
1 tablespoon granulated sugar
How to Make It
To prepare ice cream, combine vanilla ice cream, chopped pecans, and bourbon in a bowl; cover and freeze mixture for at least 3 hours.
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.
Preheat oven to 350°.
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.
There was a lot of work and very little reward with this recipe. The finished product tasted like food on some huge buffet or something served in the school cafeteria. This is the first time I've had a Cooking Light recipe disappoint. I think if some cinnamon and lemon juice were added to the peaches it might help. Or better yet, another recipe.
I didn't make the ice cream, but I made the cobbler without the coconut. It was best right out of the oven--the crust puffed up quite a bit--probably because of all the baking powder. I would leave out the nutmeg next time and maybe sub with some cinnamon. After sitting in the fridge for a couple days, the crust got kind of mushy. Overall, okay, but if I made it again, I'd make some changes.
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