Skillet Peach Cobbler with Ginger and Star Anise

Skillet Peach Cobbler with Ginger and Star Anise





Peach cobbler is the quintessential summer dessert.  Ginger and star anise provide a depth of flavor to the peaches to counteract their overwhelming sweetness.  Add a scoop of ice cream, and this skillet peach cobbler tastes like the perfect summer day.

Notes

Peeling peaches is easy.  Bring a large pot of water to a boil.  Cut an X into the bottom of each peach with a paring knife, but don’t cut too deeply, you only want to slice through the skin.  Boil the peaches for about 30 seconds, or until you see the skin pulling away from the meat of the peach.  Place the peaches into a bowl of ice water, so they don’t continue cooking.  Peel the skin off of the peaches, most of it should come off easily, but you may need to use a sharp knife or vegetable peeler on a few spots.

Everyone uses spices for apple and pumpkin desserts, but almost every fruit dessert can take a little spice.  Ripe peaches are almost too sweet, but ginger and star anise bolster the background flavors so you taste something other than just overwhelming sweetness.  The little bit of spice actually helps the peaches taste more like peaches.

Quick tip.  Ginger may very well be the cheapest thing in the grocery store, but star anise can be expensive.  If there is an international market in your area, especially an Asian and/or Indian market, star anise will most likely be fresher and will definitely be much cheaper.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 2 tsp salt
  • 2 large eggs, beaten
  • 1/2 cup crème fraîche
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 pounds peeled, pitted peaches, each cut into 1/2 inch wedges (about 2 cups)
  • 1 cup peach preserves
  • 1 tsp. freshly peeled and grated ginger
  • 1/2 tsp. of cinnamon
  • 2 star anise pods
  • 1 Tbsp sugar for sprinkling




Directions

  1. Preheat the oven to 350 degrees
  2. Combine the sliced peaches, peach preserves, ginger, cinnamon, and star anise in a small saucepan over medium heat.  Once hot, turn off the heat and set aside.
  3. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  4. Whisk the eggs, crème fraîche, milk, and vanilla extract in a separate bowl.
  5. Add the egg mixture to the flour mixture and whisk until smooth.
  6. Melt the butter in a 12-inch cast-iron skillet over medium heat.  Pour the batter into the skillet, then spoon the peach mixture over the top.  Sprinkle the tablespoon of sugar on top and place into the oven.
  7. Bake for 45-50 minutes until a knife inserted into the center pulls out clean.
  8. Serve warm with either ice cream or whipped cream.

Skillet Peach Cobbler with Ginger and Star Anise

Total Time: 1 hour, 20 minutes

Number of servings: 10

Per Serving 431 calories

Fat 9 g

Carbs 83 g

Protein 6 g

10


Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 2 tsp salt
  • 2 large eggs, beaten
  • 1/2 cup crème fraîche
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 pounds peeled, pitted peaches, each cut into 1/2 inch wedges (about 2 cups)
  • 1 cup peach preserves
  • 1 tsp. freshly peeled and grated ginger
  • 1/2 tsp. of cinnamon
  • 2 star anise pods
  • 1 Tbsp sugar for sprinkling

Instructions

  1. Preheat the oven to 350 degrees
  2. Combine the sliced peaches, peach preserves, ginger, cinnamon, and star anise in a small saucepan over medium heat. Once hot, turn off the heat and set aside.
  3. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  4. Whisk the eggs, crème fraîche, milk, and vanilla extract in a separate bowl.
  5. Add the egg mixture to the flour mixture and whisk until smooth.
  6. Melt the butter in a 12-inch cast-iron skillet over medium heat. Pour the batter into the skillet, then spoon the peach mixture over the top. Sprinkle the tablespoon of sugar on top and place into the oven.
  7. Bake for 45-50 minutes until a knife inserted into the center pulls out clean.
  8. Serve warm with either ice cream or whipped cream.

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