FILLING
1 kg peaches, sliced
2 tbsp lemon juice
2 tbsp sugar
PASTRY
175 g plain flour
1 tbsp baking powder
50 g butter
2 tbsp caster sugar
1 a little milk
1 sugar, for sprinkling
A Recipe for
Peach Cobbler - Arielle
Most turkeys taste better the day after; my mother's tasted better the day before. |
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Food Tip |
This Recipe for Peach Cobbler - Arielle is one of thousands in the Recipes-to-go Fruit Cookbook.
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There is no love sincerer than the love of food. |
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This is a recipe for Peach Cobbler - Arielle from the recipe cookbook of Recipes-to-go (Fruit)
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
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What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
Preheat oven to 180 C, or 350 F. Place peaches in baking dish (don't
have to peel) and sprinkle lemon juice and sugar over them. Sift
flour and baking powder, and rub in butter until you form fine
crumbs. Stir in the caster sugar and enough milk to form a stiff
dough. Roll out to thickness of 1 cm.
Cut as many 6 cm circles as possible. Put pastry discs over the
peaches and
brush with a little milk. Sprinkle with sugars and bake for 30-40
minutes, until golden. Serve hot with whipped cream or vanilla
ice-cream.
Posted with permission from: atra1@MFS01.cc.monash.edu.au (Ai Tran)
Serves: 1
Peach Cobbler - Arielle Recipe brought to you by Recipes To-Go