Tuesday, July 14, 2015

Georgia on My Mind: Ginger-Peach Shortbread Cobbler Recipe

While I was on vacation in Melbourne, I came across one of my aunt's Southern Living magazines. I was instantly in love. Even though my love of the Northeast is no secret, being from Louisiana means I'm basically a southern belle, right? Despite the heat and humidity, there's so much to love about the South! Magnolia trees, sugar cane, sweet tea, Cajun food, and oak trees covered with Spanish moss are my Louisiana favorites, but after trying this recipe, I might have a bit of a crush on the Peach State. 

Anything that starts out with two sticks of butter is bound to be a tasty recipe, right? 

This is what the picture looked like. I may have attempted this semi-challenging dish solely because the picture in the magazine was gorgeous. You can see the full recipe at the bottom of this post with my notes, or you can follow this link to the website.

Mine actually turned out a lot like the picture (food photography is really hard to do well with an iPhone). I was so proud because it tasted amazing, too! 

Here are some super cute kitchen accessories (I love my pink KitchenAid mixer and I'm a sucker for a cute apron). That peach gadget from Williams-Sonoma would have made this endeavor much easier! 

Ginger-Peach Shortbread Cobbler
via Southern Living Magazine

Ingredients: 
1 cup butter, softened 
1/2 cup loosely packed light brown sugar 
1/8 teaspoon kosher salt 
2 1/4 cups plus 3 Tbsp. all-purpose flour, divided 
(1/2-inch) piece fresh ginger, peeled (The fresh ginger makes it AH-MAZING, trust me, don't skimp)
3/4 cup turbinado sugar, divided (aka Sugar in the Raw. I used more light brown sugar)
to 9 medium-size peaches, halved (and peeled, it makes serving much easier)
2 tablespoons fresh lemon juice 
large egg white, lightly beaten 
2 teaspoons granulated sugar

Preparation
1. Preheat oven to 400°. Beat first 3 ingredients and 2 1/4 cups flour at medium speed with a heavy-duty electric stand mixer just until combined.(My dough was very crumbly. I rolled with it and squished it together as I went. It worked out fine).  Place dough on a lightly floured surface; roll to 1/4-inch thickness (full water bottles work well if you can't find your rolling pin). Cut about 14 rounds with a 2 1/2-inch fluted round cutter (I used a plastic cup because we don't have cookie cutters). Place rounds in a single layer on a baking sheet; cover and chill (Emphasis on chill, so they keep their shape) until ready to use.

2. Pulse ginger and 1/4 cup turbinado (brown) sugar in a food processor 5 to 6 times or until well combined. Stir together ginger mixture and remaining 1/2 cup turbinado sugar in a large bowl. Add lemon juice, peaches, and remaining 3 Tbsp. flour; toss to coat. Place peach halves, slightly overlapping, in a greased (with butter) 10-inch cast-iron skillet (or casserole dish), and pour any remaining juice over peaches.

3. Bake at 400° for 15 minutes. Remove from oven, and nestle shortbread dough rounds among peaches. Brush rounds with egg white, and sprinkle with granulated sugar. Bake 17 to 20 minutes or until golden brown. 


If you try this recipe out, be sure to tag me @sydneylandry on Instagram or Twitter and let me know how it goes! 

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