Bourbon Peach Cobbler

Libations used: 1/4 cup bourbon
Libations left over: Well, if you have a little bit left like I did...
I've been blessed to receive copious amounts of stone fruit this summer from Summer Harvest Farms at the Santa Monica Farmer's Market.  There was a work BBQ coming up, and of course, everyone knew I would be bringing in a dessert that had some kind of libation in it.  I got a few requests for peach cobbler, so luckily I had received a bunch of yellow peaches that week, and had just enough Wild Turkey left over (plus a few sips to finish it off - can't let any go to waste) to make Tyler Florence's Bourbon Peach Cobbler.  Next time I make this, I'll need to put it in a bigger pan because I didn't anticipate how much the biscuit dough would puff up — let's just call the look "rustic."  Either way, be sure to put whatever baking dish you use over a baking sheet to catch any peach juice that may spill over.  I always prefer my cobbler warm out of the oven and served à la mode, but because of a few car troubles along the way, it had cooled down by the time I made it to the BBQ.  That didn't stop everyone from diving in though and asking for more...and asking me to make it again.

Bourbon Peach Cobbler - serves 6 to 8
Ingredients:

• 8 peaches, peeled and sliced (should come to 6-8 cups)
• 1/4 cup bourbon (I used 101 proof Wild Turkey - leftover from making my bitters)
• 3/4 cup sugar
• 2 Tbs corn starch
• 1 tsp cinnamon
• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 16 Tbs (2 sticks) cold, unsalted butter
• 3/4 cup heavy cream, plus a little more for brushing (although I skipped the extra)
• Turbinado sugar for dusting

- Heat oven to 375.
- In a large bowl, add the peaches, bourbon, 1/4 cup of the sugar, cornstarch and cinnamon.
- Mix well to coat the peaches evenly and set aside.
- In a medium bowl, sift together the flour, 1/2 cup sugar, baking powder and salt.
- Cut 12 Tbs of the butter into tiny pieces and blend into the flour mixture using either a pastry blender or your fingers until it looks like coarse crumbs.
- Pour in the cream and mix until the dough comes together (don't overwork, as the dough should be a little sticky).
- In a 10-inch skillet (I used a medium sauce pan) over medium-low heat, melt the remaining 4 Tbs butter.
- Add the peaches and cook them gently, until heated through (about 5 minutes).
- Either drop the dough by tablespoonfuls over the warm peaches in the skillet, or transfer to a baking dish and then add the dough.
- Brush the top of the cobbler with some of the heavy cream and sprinkle some Turbinado sugar on top.
- Put skillet or baking dish in oven on top of a baking sheet and cook for 40-45 minutes, or until the top is browned and the fruit is bubbling.