Asalnya dari negeri Terengganu, berjumpa jodoh pun dengan orng Terengganu, my sons, Adam (5 Yrs)Raees (3yrs)and daughter, dyea (newborn).My hubby named Mohd Tarmizi Md. Din And my Self Rozidah Razak...perghhhhhhhhhhh diam tak diam dah makan taun la jugak berblog...TQVM kepada yg sudi singgah kat blog ni..ini lah serba sedikit diari kehidupan kami yg insyaallah akan menjadi kenangan seumur hidup unt setiap orng2 tersayang dlm hidup ini.
sampai ari ni tak abis2 lagi..tp aku tertarik pada sesuatu
yg ada kat dlm tu...pasal peach cobbler...aku tertanya2
jugak menatang apakah peach cobbler ni...sbb banyak
kali pasal peach cobbler ni di sebut dlm novel tu..
maka ari ni aku pun mencari2 la gambo nya...ini rupanya peach cobbler..sejenis pie...
sekali ngan resepi aku carik...biasa la ibu mengandung pantang bab mkn ni dengar je dah tinggin..so sesapa nak cuba leh la...aku tak try lagi resepi ni baru cari je...tp insyaallah sblm bersalin harus aku try buat..
Peach cobbler recipe:-
4 - 5 pounds (2 - 2.3 kg) firm ripe peaches
juice of 1/2 lemon
1 cup fresh raspberries (optional)
1/2 cup (100 grams) granulated white sugar
3 tablespoons (30 grams) cornstarch
1/2 teaspoon ground cinnamon
1 1/3 cup (175 grams) all purposeflour
1/4 cup (50 grams) granulated white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (57 grams) cold unsaltedbutter, cut into pieces
1/2 cup (120 ml) milk or cream
Peach Cobbler: Dip the peaches into a large pot of boiling water for about 30 - 60 seconds, depending on the ripeness of the peaches. Transfer the fruit to a large bowl of ice water (this stops the cooking process). The skins should now slip easily off the peaches. Cut the peaches in half, remove the stones, and cut the fruit into thick wedges. Place the wedges in a large bowl and toss with the lemon juice to stop discoloration. Add the raspberries.
In a small bowl, stir together the sugar, cornstarch, and ground cinnamon. Sprinkle this mixture over the fruit and toss gently to combine. Transfer to a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) oven proof baking dish. Place the baking dish on a larger baking sheet to catch any drips.
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
Biscuit Dough: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the milk to the flour mixture. Stir just until combined. Do not over mix. Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 1/2 inch (1.5 cm) thick. Then, using a 1 1/2 inch (4 cm) round cookie cutter, cut the dough into rounds. Gently place the rounds on top of the fruit. Brush the tops of the biscuits with a little cream.
Bake for approximately 30-40 minutes or until the fruit is bubbly and the biscuits are golden brown and a toothpick inserted into a biscuit comes out clean. (If the biscuits are getting too brown during baking, and before the fruit is bubbling, cover loosely with a piece of foil.) Remove from oven and place on a wire rack to cool slightly before serving.
Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.