Wednesday, September 12, 2012
Peach cobbler with butterscotch sauce..... Anna Olson's August Bake Off
The boyfriend and I picked up some fresh, fragrant peaches from a roadside market during our trip to Niagara last week. Perfect time for a butt-load of peaches because...
- I screwed up the very first peach berry cobbler I made in my life.
- The peaches were fresh and golden and cheap and just smelled so nice.
- I'm allergic to the flesh around the stone (lots of coughing and itchy throat gagging and other wonderful stuff like that) so a butt-load is a good amount for testing all kinds of cooking methods to neutralize those darn peach allergens.
- Anna Olson's August Bake Off of "peach berry cobbler" requires a good amount of peaches.
This bake off is something I've wanted to try since the CNE because I've never actually entered my own food into any bake-off or competition. It just requires you to follow the recipe (with modifications if you so desire), photograph it, and send it with a brief personal story.
Oh boy. Pressing the 'send' button on that cobbler to submit to the Food Network Canada was really thrilling, as in, ice-water-trickling-down-the-spine-about-to-jump-off-bridge-bungee-style thrilling.
And also, there's a chance to win a mixer and a copy of Anna's newest book :). (There's still time to enter! Bake-off ends on September 17, 2012 at 9am ET. Check out her August Bake Off for more details.)
The peach cobbler was lovely on its own, but was made even lovelier with a friend: warm butterscotch sauce. Food is always made better when it's accompanied with friends.
Even 2-2 knows that. :) Here she is, protecting her new ladybug friend from big, bad jenbeans. She wouldn't leave it's side for one moment.
Recipe for Anna's peach berry cobbler is found in the August Bake-Off.
Ingredients for Butterscotch sauce (roughly 125mL):
100-125g of Toffee candy or toffee bits (usually used for baking into cookies, such as Skor Chipits by Hershey's - must have sugar and butter as first ingredients)
100mL heavy cream (at least 35% M.F.)
Heat toffee and cream on medium heat pan until starts to warm up. Stir frequently. Increase heat slowly until it comes to small bubbles, about 5 mins. Do not increase heat anymore. If bubbles are coming too big or sticking to the bottom, reduce heat a little bit.
Keep stirring while its doing its small bubbling thing until it thickens, around 5 - 10 mins. Take off heat and let it cool for about 10 mins.
Pour over cobbler or ice cream or french toast or pancakes or even just a nice sponge of brioche. Enjoy!