PEACH PANDOWDY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Peach Pandowdy image

Make and share this Peach Pandowdy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs peaches, fresh, just-ripe
1/3 cup dark brown sugar, firmly packed
1 tablespoon lemon juice
1 teaspoon cinnamon
1/3 cup light raisins
1 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
3 tablespoons sugar
1/4 teaspoon salt
2 eggs
1/3 cup milk
2 ounces unsalted butter, melted (1/2 stick)
1 teaspoon vanilla extract
almond extract (a few drops)

Steps:

  • Adjust oven rack one-third down from the top of the oven; preheat oven to 400°.
  • Butter a shallow baking pan with a 2 quart capacity, 11 x 8 x 2 inches; set aside.
  • Blanch and peel the peaches-have ready a large bowl of ice cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches.
  • With the slotted spoon, place the peaches in the boiling water, two or three at a time; if the peaches are fully ripe, they will need about 15 seconds in the boiling water, if not quite ripe they will need more.
  • With the slotted spoon raise a peach from the water and move your thumb firmly over the skin, if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water.
  • Peel with your fingers starting at the stem end, and return the peeled fruit to the ice water; continue to blanch and peel all the peaches.
  • Cut peaches in half, remove the pits, and cut each half in three or four lengthwise slices; you should have 6 generous cups of sliced peaches.
  • Place the sliced peaches in a bowl, add the sugar and lemon juice; sprinkle the cinnamon all over.
  • With a rubber spatula toss the fruit gently to mix the ingredients evenly; let stand for about 10 minutes to draw a bit of the juice.
  • Then place the mixture in the buttered baking dish, including every bit of the juice that has collected.
  • Smooth the top and sprinkle on the raisins; let stand while you prepare the topping.
  • Topping: sift together the flour, baking powder, sugar, and salt; set aside.
  • In a small bowl of an electric mixer, beat the eggs with the milk, butter, vanilla, and almond extract.
  • On low speed, add the dry ingredients and beat briefly only until smooth.
  • The mixture will be thick but fluid.
  • Either pour it slowly to make a thin layer (it will form a wide ribbon when it is poured) or spoon it by small spoonfuls over the fruit; do not pour or spoon too much in any one spot or there will not be enough to cover the fruit.
  • Actually, the topping might not cover the fruit completely anyhow, but it should almost cover it.
  • Some of the topping will run down into the spaces between the fruit.
  • Bake for 28-30 minutes; the juices will bubble dark around the rim and through any little spots that the topping did not cover; the topping will darken slightly.
  • Serve warm as is, or with ice cream.

Nutrition Facts : Calories 375.6, Fat 10.7, SaturatedFat 5.8, Cholesterol 92.7, Sodium 194.6, Carbohydrate 65.7, Fiber 4.5, Sugar 40.8, Protein 7.6

There are no comments yet!