In time ;), I intend to publish my second cookbook, which is titled Angel Food 2nd Edition: Love Made Visible on the Plate. Until then, I’ll be sharing some recipes – with excerpts of their love stories - for La Vie en Magenta. I hope you enjoy my Angel Food series!
This incredibly delicious dessert recipe goes with my Show Me the Gold story, which introduces my angel Lynn Mink and includes a few tips for this preparation. Bon app!
Peach Cobbler, Inspired by Lynn Mink
2 Tbsp soft or melted butter, for preparing pan
6-7 cups peaches, pitted, sliced
1 cinnamon stick
1 small whole nutmeg
2 whole cardamom pods
1 ½ cups granulated sugar
1 ½ cups water
1 box yellow or white cake mix
1 cube butter, cold, cut in thin slices
Preheat oven to 375F. Have a rectangular 13x9x2 glass or ceramic dish ready to place cobbler for baking; edges and bottom lightly brushed with soft or melted butter.
Place peach pieces in large bowl; set aside. In a zipper bag, gently pound whole spices with meat mallet or other tool, to crush into bits for syrup.
Prepare simple syrup on stovetop over medium flame. Place sugar, water, and crushed spices in medium saucepan. Cook, stirring frequently, until sugar is dissolved and liquid is clear, only slightly colored by the spices. Remove from heat.
Strain syrup in fine mesh strainer, over the bowl of peaches. Toss peach pieces gently in the syrup and let rest for about 4 minutes.
While peaches rest, pour cake mix into another large bowl, and with clean hands, break up all lumps so that mix becomes just a smooth powder.
With a slotted spoon, transfer peach pieces to baking dish; reserve syrup. In handfuls, smooth cake mix over peaches, covering fruit completely and evenly.
With a large spoon or tablespoon, delicately spoon syrup all along the edges and in corners of pan, and spoon any remaining syrup on top of cake. Lynn promised me that this was the most important part of the recipe; so please take your time and add all of the love you possibly can!
Finally, dot the top of cake with slices of butter.
On large baking sheet covered with foil or parchment to catch any overflowing juices, place cobbler in center of oven. Bake for 44-55 minutes or until top is lightly browned and peaches are slightly bubbling on edges.
Let cool on wire rack. Serve warm or room temperature, topped with whipped cream and/or vanilla gelato if desired.
Yields 10-12 servings.
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