Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream
To peel the peaches, blanch in boiling water for 1 minute; then plunge into cold water. The skins should slip off easily.
Recipe by Cooking Light September 1999
310 calories; calories from fat 26%; fat 9g; saturated fat 4.8g; mono fat 2.8g; poly fat 0.8g; protein 5.1g; carbohydrates 52.9g; fiber 3.1g; cholesterol 44mg; iron 1.5mg; sodium 242mg; calcium 145mg.